Tested till perfect Oatmeal Banana Bread Pancakes

Oatmeal Banana Bread Pancakes

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 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
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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.)

Nutritional Information Per each of 6 servings: about

cal 371 pro 10g total fat 12g sat. fat 5g
carb 56g fibre 3g chol 82mg sodium 343mg

% RDI:

calcium 11 iron 19 vit A 11 vit C 5
folate 37
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