Oatmeal Banana Bread Pancakes
Carol Patterson
Easy to make, tasty, and a nice way to use up some brown bananas.
ingredients
- 1 1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) large-flake rolled oats
- 1/4 cup (50 mL) packed brown sugar
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 1/2 cups (375 mL) milk
- 2 eggs, beaten
- 2 ripe bananas, mashed (about 3/4 cup/175 mL)
- 3 tbsp (50 mL) butter, melted
- 2 tsp (10 mL) vanilla
- 1 tbsp (15 mL) vegetable oil
directions
- 1
In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs, bananas, butter and vanilla; pour over flour mixture and stir until almost smooth. Let stand for 10 minutes.
- 2
Heat nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup (75 mL) batter for each pancake; cook for about 3 minutes or until underside is golden and bubbles break on top but do not fill in.
- 3
Turn and cook until underside is golden brown, about 1 minute. Repeat with remaining batter, brushing skillet with more oil as necessary. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 1 month. Reheat in toaster.)
Source: Carol Patterson
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