1. Combine flour, baking powder, salt, nutmeg and cinnamon in medium bowl.
2. Stir in walnuts, oats, 2 tbsp. (30 mL) melted Becel with Oat Beverage and club soda.
3. Let batter stand for 5 minutes to thicken.
4. Melt 2 tsp. (10 mL) Becel in a large non-stick skillet set over medium-high heat, then drop ¼ cup (60 mL) of batter per pancake into the skillet. Cook pancakes until done, turning once.
5. Repeat with remaining Becel and batter. Serve with sliced bananas, maple syrup and a knob of Becel, if desired.

Tip:

For gluten-free pancakes, replace all-purpose flour with gluten-free flour.