Banana-Oatmeal Pancakes with Lentils

Directions

1. In a large bowl, stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt.
2. In a smaller bowl, whisk together yogurt, milk, 1/4 cup (60 mL) canola oil, eggs and vanilla. Add dry ingredients along with banana and lentils, and stir until just combined.
3. In a heavy skillet, over medium-high heat, add 1 Tbsp (15 mL) canola oil. Add batter to skillet using approximately 1/4 cup (60 mL) per pancake. The batter willl be thick so you may need to spread it out with the back of a spoon. Cook for a couple of minutes, until bubbles begin to break through the surface and the bottom is golden. Keep the heat to medium, as these will take longer to cook through than most pancakes, and you do not want them to burn on the bottoms. Flip over with a thin spatula and cook until they are golden on the other side and springy to the touch. Keep the pancakes warm on a rack set on a baking sheet in a 250˚F (120˚C) oven while you finish cooking the remaining pancakes.
4. Serve drizzled with maple syrup.