Oatmeal Banana Bread Pancakes

Tested Till Perfect

You might want to make and freeze a double batch of these hearty pancakes to reheat in the toaster for a satisfying and easy midweek breakfast. Serve with maple syrup.

Servings: 4 to 6

Ingredients:

Nutritional Info
Per each of 6 servings: about -
cal 371
pro 10 g
total fat 12 g
sat. fat 5 g
carb 56 g
fibre 3 g
chol 82 mg
sodium 343 mg
% RDI: -
calcium 11%
iron 19%
vit A 11%
vit C 5%
folate 37%
    1-1/2 cups (375 mL) all-purpose flour
    1 cup (250 mL) large-flake rolled oats
    1/4 cup (50 mL) packed brown sugar
    1 tsp (5 mL) baking powder
    1/2 tsp (2 mL) baking soda
    1/4 tsp (1 mL) salt
    1-1/2 cups (375 mL) milk
    2 eggs, beaten
    2 ripe bananas, mashed (about 3/4 cup/175 mL)
    3 tbsp (50 mL) butter, melted
    2 tsp (10 mL) vanilla
    1 tbsp (15 mL) vegetable oil

Preparation:

In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs, bananas, butter and vanilla; pour over flour mixture and stir until almost smooth. Let stand for 10 minutes.

Heat nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup (75 mL) batter for each pancake; cook for about 3 minutes or until underside is golden and bubbles break on top but do not fill in.

Turn and cook until underside is golden brown, about 1 minute. Repeat with remaining batter, brushing skillet with more oil as necessary. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 1 month. Reheat in toaster.)

Source

Canadian Living Magazine: November 2007





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement







Featured Menu

Our Partners



Our Contests