Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written).
*If you can't tolerate oats, you can try subbing a blend of gluten-free flour and almond flour, but I haven't tested it that way and can't guarantee the results.
*If nut-free, sub the almond milk for rice or light coconut milk. And sub the almond flour for additional gluten-free flour blend.
*If oil-free, try subbing the oil with applesauce or 1 Tbsp (15 g) nut butter.
*Nutrition information is a rough estimate for 1 of 12 pancakes without toppings.
*These pancakes are adapted from the Life Changing Banana Walnut Pancakes.