Prep 5 mins
Cook 12 mins
Thick, oversize pancakes that will satisfy even the hungriest of eaters.
- 1 cup old fashioned oats
- 1 cup nonfat milk
- 1 cup mashed ripe banana (about 3 medium)
- 2 large eggs, beaten to blend
- 2 tablespoons toasted wheat germ
- 1 teaspoon ground cinnamon
- 1 1⁄2 cups reduced-fat oat-bran pancake mix or 1 1⁄2 cups other mixed-grain pancake mix
- 6 tablespoons butter (3/4 stick)
- maple syrup
- berries (optional)
- sliced banana (optional)
- combine oats and milk in large bowl.
- Let stand until oats are soft, about 15 minutes.
- Mix in mashed bananas, eggs, wheat germ and cinnamon.
- Gradually stir in pancake mix (batter will be very thick).
- Prheat oven to 250.
- Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.
- Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart.
- Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes.
- Turn pancakes over.
- Cook, until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick).
- Transfer pancakes to baking sheet; place oven to keep warm.
- Repeat with remaining butter and batter in 2 more batches.
- Serve pancakes with syrup and if desired, berries and bananas.
This is a great, filling, and healthy pancake!! I omitted the eggs( there was enough moisture). I used unprocessed bran instead of wheat germ and reduced the baking mix to 2/3 cup. Then I just used cooking spray not butter to cook. It was soo filling that we didn't eat anything till late that night. Thanks for a "good for you" pancake recipe.
As big fans of a thicker, dense pancake this recipe was a winner for us! These were tasty, super healthy and filling pancakes. I used Hodgson Mill Buckwheat pancake mix and added a couple tablespoons of ground walnuts and almonds. I also substituted lowfat buttermilk for half of the skim milk. The banana and cinnamon are a lovely highlight to the flavor and are not overpowering. I had mine spread with Smart Balance and hubby spread his with a little natural peanut butter. We both topped ours off with Sugar free maple syrup served along side fresh fruit which made for a delicious and South Beach friendly breakfast. I did find the batter needs a pinch of salt after tasting the first pancake, so we added it to the rest of the batter. Do not try this recipe if you like a light fluffy or eggy pancake, but if you want a substantial more dense and tall pancake that will fill you up and is good for you, this is it!!