Prep 15 mins
Cook 15 mins
These hearty pancakes are a great way to use up one or two of those ripe bananas sitting in the fruit bowl. Great with maple syrup.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla.
- Pour over the flour mixture and stir until almost smooth.
- Let stand for 10 minutes.
- Heat a nonstick skillet or griddle to medium heat.
- Brush lightly with some of the oil.
- Pour in about 1/3 cup batter for each pancake.
- Cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill inches.
- Turn and cook until the underside is golden brown, about 1 minute.
- Repeat with remaining batter, brushing skillet with more oil if necessary.
This is a really nice tasting pancake! I've made it lots of times now. I've made it just as it is written. I've also doubled the sugar (we don't use syrup), added cinnamon and / or raisins (now that's REALLY good!!!). I've also subbed veg. for the butter and that's fine too. I have doubled the baking powder sometimes too (makes it a little more fluffy). The oats and the bananas give a nice flavors and texture. Overall, one of my favorite pancake recipes!!!
This was wonderful with some homemade strawberry jam I just made. Of course I realized after I started that I was out of white flour so I used white whole wheat flour, and I wanted waffles instead of pancakes so I like doubled the butter and added a few spices I use in banana bread- cinamon, a bit of allspice, and some butternut flavoring. THey turned out wonderful despite all my improvising.