Prep 20 mins
Cook 14 mins
Mashed bananas and cooked oats help keep these pancakes moist and flavorful. If you don't like syrup, warm some sliced bananas in a frying pan with a small amount of butter or oil and spoon them on top. Points 6.
- 1⁄2 cup maple syrup
- 1⁄2 cinnamon stick
- 3 whole cloves
- 1⁄2 cup old fashioned oats
- 1 cup water
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons canola oil
- 1⁄2 cup whole wheat flour (whole-meal)
- 1⁄2 cup all-purpose flour (plain)
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup 1% low-fat milk
- 1⁄4 cup plain fat-free yogurt
- 1 banana, peeled and mashed
- 1 egg, lightly beaten
- In a small saucepan, combine the maple syrup, cinnamon stick and cloves.
- Place over medium heat and bring to a boil.
- Remove from heat and let steep for 15 minutes.
- Remove the cinnamon stick and cloves with a slotted spoon.
- Set the syrup aside and keep warm.
- In a large microwave-safe bowl, combine the oats and water.
- Microwave on high until the oats are creamy and tender, about 3 minutes.
- Stir in the brown sugar and canola oil.
- Set aside to cool slightly.
- In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon.
- Whisk to blend.
- Add the milk, yogurt and banana to the oats and stir until well blended.
- Beat in the egg.
- Add the flour mixture to the oat mixture and stir just until moistened.
- Place a nonstick frying pan or griddle over medium heat.
- When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan.
- Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
- Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer.
- Repeat with the remaining pancake batter.
- Place the pancakes on warmed individual plates.
- Drizzle with the warm syrup and serve immediately.