On the morning after Passover, all I managed to scrounge up was a half cup of flour. But I did find an unopened bag of Old Fashioned Oats–perfect for flapjacks. There’s a lot of debate over what differentiates a pancake from a flapjack, but in our house it comes down to the oats. If there’s oat flour, then we call it a flapjack. And you’re not really supposed to use buttermilk in a flapjack, because it would make it thinner, but I’ve never been much of a rule follower. These are incredible on the morning after Pesach, but the truth is, they’re fabulous on any morning after.
FLAPJACKS
3/4 cup oat flour (Process a cup of Old Fashioned Oats in a food processor)
1/2 cup whole wheat flour
1 brown banana, mashed3/4 cup butter milk (or make your own with 3/4 cup milk + 1t apple cider vinegar)
1t real maple syrup
1T butter
If you are making the buttermilk, combine the milk and vinegar and set aside until it forms some clumps (about 3 minutes). Combine remaining ingredients in a bowl and add the buttermilk. Batter should be the thickness of brownies.
Heat frying pan over medium heat and melt butter. Add a tablespoon of batter to four corners of pan. Fry on each side for about a minute.
granoladox.com 
Yummy
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