Oatmeal Cookie Pancakes

From Rachael Ray's 30 Minute Meals, this is a keeper! Pancakes are made all over the world, and fit in French, England, Scandinavian, Austian, Russian, African, Italian, Mexican, New England, Mid Atlantic, Mid West, Southern, and Western catagories! These may be frozen in the freezer and reheated.

• Ready In: 22 mins
• Serves: 4
• Yields: 12 pancakes

Ingredients

• 1  cup old fashioned oats
• 1  cup all-purpose flour
• 1⁄2 cup brown sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄4 cup  chopped walnuts
• 3⁄4 cup sour cream
• 3⁄4 cup  whole milk
• 2  large eggs
• 1  teaspoon vanilla extract
• 2  very ripe bananas, mashed up
• 3⁄4 cup raisins
• 1⁄4 cup butter, 1/4 cup melted, plus additional for buttering skillet
•  maple syrup or  honey, for drizzling

Directions

1. First you mix dry ingredients (the first 7) in a bowl.
2. In a another bowl, mix the next four wet ingredients.
3. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
4. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook about 2 minutes on each side.
5. Keep pancakes tented with foil as they come off the griddle (to keep them hot).
6. Serve with drizzled honey or maple syrup on top. Enjoy!
7. To freeze:
8. Place individual pancakes between sheets of wax paper and freeze in freezer bags. Thaw and heat in skillet. I would imagine you could reheat this in the microwave too.