Total Time
20mins
Prep 15 mins
Cook 5 mins

"I concocted these fluffy pancakes using a muffin recipe," relates Janie Obermier of St. Joseph, Missouri. "We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too." From Taste Of Home 2006

Directions

  1. In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.
Most Helpful

My husband hates regular pancakes, but loves these.

EPC January 11, 2011

I've never made pancakes with oats (or bananas) before and these were very,very good. I ate mine plain so I could give an honest review. I think they could have benefited from a 1/2 tsp of salt. Because I am a novice, I allowed the batter to sit for 15 minutes before making to allow the oats to absorb some of the liquid. I will be making this recipe again and again. They are a dieter's delight as one is more than ample even for my hearty appetite.

kit in NO January 23, 2010