Oatmeal Rhubarb Pancakes

1 ⅓ cups unbleached all-purpose flour

10 tablespoons quick cooking oats

⅓ cup brown sugar

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 ⅓ cups nonfat milk

1 teaspoon lemon juice

½ banana, mashed

1 cup finely chopped rhubarb

2 tablespoons vegetable oil

Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.

Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.