Sunday, April 8, 2012

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes with Walnuts and Old Fashioned Maple Syrup

The love affair started with my mother's banana oatmeal cookies - there are no words to describe the addictive qualities of these soft pillows of comforting joy. Anyone that has been around me for a few years know that "banana oatmeal" anything will turn my head and get some mean cravings started. I am known at work for my banana bread muffins and banana oatmeal cookies, constantly receiving requests for them at potlucks and birthday parties. So it was only natural that similar ingredients made their way into a pancake.

The means for putting this into action were sparked by seeing another recipe for banana oat pancakes that looked....okay... After reading feedback and reviews, better ideas started forming and in no time these hot cakes were on the griddle. So easy so scrumptious and sooooo much like banana oatmeal cookies flattened out and drizzled with maple syrup!

This recipe calls for very little sugar, so using a super ripe banana is critical for these coming out with a balanced level of sweetness. The high-fiber, protein-rich oats give the batter a cookie-ish texture that fluffs up really nicely in the pan despite not spreading like typical pancake batter. As long as you are not too finicky about the shape, and as long as your love banana bread like any sane person, you will fall in love with these.

Banana Oatmeal Pancakes
Makes: 8 pancakes
Total time: 25 minutes


1/2 c. all purpose flour
1/2 c. whole wheat pastry flour
1 T. brown sugar
2 1/2 tsp. baking powder
1/4 scant tsp. salt
1 medium (very ripe) banana
1+ c. almond, soy or rice milk
1 tsp. vanilla
1/4 tsp. almond extract (optional)
1/2 c. rolled oats

1/2 c. walnuts, chopped
Maple syrup (REAL maple syrup of course)


Mix flours, sugar, baking powder and salt together in a medium bowl. Set aside.

Mash banana until liquified and add remaining wet ingredients. Whisk until well blended. Add wet ingredients to dry mixture, adding more almond milk as necessary (depending on size and moisture of banana). Be careful not to over mix! Stir in rolled oats (batter will be pretty thick - it's ok). Let batter rest while skillet starts to heat.

Heat a large skillet over medium heat and coat with cooking spray - be patient, you don't want to the pan to overheat. When hot, scoop 1/4 cup of batter into pan and smear into sort-of-round shape (batter will be thick, so do your best and don't be too picky about the shape).  The pan should fit about 2 cakes. Cook pancakes on each side until just golden brown, about 1-2 minutes per side. Lower heat to just under medium to ensure pancakes crisp on the outside and cook all the way through.

Serve with a scoop of walnuts and small swig of maple syrup. Mmmmmmmm.

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