Oatmeal Banana Bread Pancakes

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 cup large-flake rolled oats
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup milk
  • 2 eggs beaten
  • 2 ripe bananas mashed
  • 3 tablespoons butter melted
  • 2 teaspoons vanilla
  • 1 tablespoon vegetable oil

Method

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 facts Per each of 6 servings: about

  • Sodium 343 mg
  • Protein 10 g
  • Calories 371.0
  • Total fat 12 g
  • Cholesterol 82 mg
  • Saturated fat 5 g
  • Total carbohydrate 56 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Oatmeal Banana Bread Pancakes