Banana Oatmeal Pancakes

SAVE FOR LATER

This month I was assigned Jess Fuel, a wonderful blog with an amazing variety of recipes. For this week’s recipe I decided to make Banana Oatmeal Pancakes and I was SO pleased with how they turned out – absolutely delicious + super simple to prepare.

They are lusciously thick, yet incredibly light + fluffy, with a great texture (almost like a pancake-muffin hybrid) from the mashed bananas + oats. I specifically chose this recipe because I thought my toddler would enjoy helping me make them AND eat them, + I was right!

She loved helping with the measuring + mixing, and gobbled up the finished product. While you can certainly top them with maple syrup, I thought they had a perfect flavor + sweetness as is, so I simply topped mine with a light swipe of butter.

And while they were great hot off the griddle, I refrigerated + reheated the leftover pancakes the next day, + they were still awesome! Y’all know I love my leftovers. =)

SAVE FOR LATER

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes are lusciously thick, yet incredibly light and fluffy, with a great texture from the mashed bananas and oats. They are perfect as is or topped with butter, maple syrup, and/or sliced bananas.

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Servings: 7 pancakes

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup quick-cooking oats
• 1 egg lightly beaten
• 1 cup milk
• 1 tbsp vegetable oil
• 2 tbsp brown sugar
• 1 cup mashed ripe bananas
• cooking oil spray or butter for frying the pancakes
• Optional for serving: butter, maple syrup, and/or sliced bananas

Method

 

1. In a large bowl, combine both flours, salt, baking powder, cinnamon, nutmeg and oats.
2. In a separate bowl, combine beaten egg, milk, vegetable oil, brown sugar, and mashed bananas until well-blended.
3. Pour the egg-milk mixture (wet ingredients) into the flour mixture (dry ingredients) and stir until just combined.
4. Heat a large skillet over medium heat. Spray or butter the pan.
5. Pour a 1/2 cup of batter into the pan. When the top begins to bubble, flip the pancake and cook another minute or 2, until both sides are golden brown.
6. Repeat until all pancakes (6-8 total) are cooked.
7. Serve warm, as is, or topped with butter, maple syrup, and/or sliced bananas.

Notes

Leftover pancakes can be refrigerated and reheated the next day.