Oatmeal Banana Bread Pancakes
This recipe makes 6 servings
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 |
- Portion size: 4 to 6
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.
Ingredients
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1 cup 1cuplarge-flake rolled oats
- 1/4 cup 1/4cuppacked brown sugar
- 1 tsp 1tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1-1/2 cups 1-1/2cupsmilk
- 2 2eggeggs, beaten
- 2 2ripe bananas, mashed
- 3 tbsp 3tbspbutter, melted
- 2 tsp 2tspvanilla
- 1 tbsp 1tbspvegetable 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
