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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.