in a blender, pure soy milk and oats until smooth. add bananas, flour, 1/2 teaspoon kosher salt and baking powder. puree a few seconds more. let batter rest 10 minutes

heat a large nonstick skillet over medium heat. mist with a nonstick cooking spray. scoop 1/4 cup batter into pan. reduce heat to medium low and cook pancakes until air bubbles appear and underside is golden brown, about 5 minutes. flip and cook 5 minutes more. top with sliced bananas and make syrup if desired

servings: 2 pancakes (makes 8), 235 calories, 8g protein, 46 g carbohydrates, 3 g fast' 0.5 g saturated fat, 5g fiber, 780 mg sodium