Oatmeal Cookie Pancakes

Place the dry ingredients in a medium bowl. Mix together with a wooden spoon or whisk.
1 cup old fashioned oats, 1 cup all-purpose flour, ½ cup light brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ cup chopped walnuts or pecans
Measure the wet ingredients into a separate smaller bowl. Mix together with a spoon or whisk.
¾ cup sour cream, ¾ cup milk, 2 large eggs, 1 teaspoon vanilla extract
Whisk the wet ingredients into the dry until just combined.
Fold in the mashed bananas and the raisins. Stir in the melted butter.
2 ripe bananas, ¾ cup raisins, ¼ cup butter
Heat a griddle or skillet over medium heat (or an electric griddle to 350F) and brush with additional melted butter or spray with cooking spray.
Using a 1/3 cup measure for each pancake, pour the batter onto the hot, buttered surface. Cook the pancakes until bubbles begin to form on the top. Turn to cook the second side. These are very tender pancakes while still wet, so use a wide spatula and turn very gently.
Cook until golden brown on the second side. The cooking time is about 2 minutes per side.
Keep cooked pancakes tented with foil in a very low oven to keep hot. Serve topped with butter and drizzled with your favorite syrup or honey.
Syrup or honey for serving