Fluffy Banana Oat Pancakes with Cinnamon Pecans

Steps

1. In a large bowl, stir the oats into the buttermilk and let soak 10 minutes so the oats soften.
2. Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, salt, two-thirds of the cinnamon and the nutmeg.
3. Toast the pecans in a dry nonstick skillet over medium heat for 3 to 4 minutes until fragrant, toss with the remaining one-third of the cinnamon, and set aside in a small bowl. Keep the skillet for the pancakes.
4. Whisk the egg, vanilla and half of the melted butter into the soaked oats.
5. Add the flour mixture to the oat mixture and stir just until no dry flour remains; a few lumps keep the pancakes fluffy. Gently fold in the banana and let the batter rest 5 minutes.
6. Heat the skillet over medium-low heat and brush lightly with some of the remaining half of the melted butter.
7. Pour about 1/4-cup portions of batter into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and the centers spring back. Brush the skillet with more of the remaining butter between batches until it is used up.
8. Warm the maple syrup in a small cup in the microwave for 15 seconds.
9. Stack the pancakes on plates, scatter with the cinnamon pecans and drizzle with the warm maple syrup.