Banana Oat Pancakes

"Thick, oversize pancakes that will satisfy even the hungriest of eaters."
 
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Ready In:
17mins
Ingredients:
11
Serves:
4

ingredients

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directions

  • combine oats and milk in large bowl.
  • Let stand until oats are soft, about 15 minutes.
  • Mix in mashed bananas, eggs, wheat germ and cinnamon.
  • Gradually stir in pancake mix (batter will be very thick).
  • Prheat oven to 250.
  • Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.
  • Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart.
  • Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes.
  • Turn pancakes over.
  • Cook, until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick).
  • Transfer pancakes to baking sheet; place oven to keep warm.
  • Repeat with remaining butter and batter in 2 more batches.
  • Serve pancakes with syrup and if desired, berries and bananas.

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Reviews

  1. This is a great, filling, and healthy pancake!! I omitted the eggs( there was enough moisture). I used unprocessed bran instead of wheat germ and reduced the baking mix to 2/3 cup. Then I just used cooking spray not butter to cook. It was soo filling that we didn't eat anything till late that night. Thanks for a "good for you" pancake recipe.
     
  2. As big fans of a thicker, dense pancake this recipe was a winner for us! These were tasty, super healthy and filling pancakes. I used Hodgson Mill Buckwheat pancake mix and added a couple tablespoons of ground walnuts and almonds. I also substituted lowfat buttermilk for half of the skim milk. The banana and cinnamon are a lovely highlight to the flavor and are not overpowering. I had mine spread with Smart Balance and hubby spread his with a little natural peanut butter. We both topped ours off with Sugar free maple syrup served along side fresh fruit which made for a delicious and South Beach friendly breakfast. I did find the batter needs a pinch of salt after tasting the first pancake, so we added it to the rest of the batter. Do not try this recipe if you like a light fluffy or eggy pancake, but if you want a substantial more dense and tall pancake that will fill you up and is good for you, this is it!!
     
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Tweaks

  1. As big fans of a thicker, dense pancake this recipe was a winner for us! These were tasty, super healthy and filling pancakes. I used Hodgson Mill Buckwheat pancake mix and added a couple tablespoons of ground walnuts and almonds. I also substituted lowfat buttermilk for half of the skim milk. The banana and cinnamon are a lovely highlight to the flavor and are not overpowering. I had mine spread with Smart Balance and hubby spread his with a little natural peanut butter. We both topped ours off with Sugar free maple syrup served along side fresh fruit which made for a delicious and South Beach friendly breakfast. I did find the batter needs a pinch of salt after tasting the first pancake, so we added it to the rest of the batter. Do not try this recipe if you like a light fluffy or eggy pancake, but if you want a substantial more dense and tall pancake that will fill you up and is good for you, this is it!!
     

RECIPE SUBMITTED BY

What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
 
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