Recipe by Bonnie G #2
Found this on another site, Wholesome oat and whole wheat banana pancakes that will bake up light and fluffy—the secret is letting the batter rest for 5 minutes. States "A basic whole-grain pancake to get you going in the morning. Yu can also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana
Top Review by KristiJoy
These were very good. Fed them to my kids and they loved them (ages 4 & 6). My DD is allergic to dairy though so I left out the milk powder and used rice milk. Also added cinnamon and blueberries to some. Very good!
- 236.59 ml rolled oats, uncooked
- 236.59 ml whole wheat flour
- 177.44 ml all-purpose flour
- 59.14 ml brown sugar
- 29.58 ml milk, dry powder
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 1 egg
- 473.18 ml milk
- 29.58 ml vegetable oil
- 4.92 ml vanilla extract
- 1 banana, mashed
Directions See How It's Made
- Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour.
- Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
- Whisk together the egg, milk, vegetable oil, and vanilla.
- Stir in the mashed banana.
- Pour the egg mixture into the flour mixture and stir just until moistened.
- Let the batter stand for 5 minutes.
- Heat a lightly oiled griddle over medium-high heat.
- Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes.
- Flip, and cook until browned on the other side.
- Repeat with remaining batter.