Banana Oatmeal Pancakes
(from ileanaespinoza’s recipe box)
Source: http://www.funandfoodcafe.com/2010/07/pancakes-oatmeal-banana.html
Categories: banana, breakfast, oatmeal, pankcakes
Ingredients
- 2 1/2 cups buttermilk
- 3/4 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup toasted wheat germ
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons canola oil, divided
- 3 large bananas - diced into rings
- ** Note: You can use 2 1/2 cup Whole-grain Pancake mix instead of the individual flours, if you want
Directions
-
Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.
-
Stir together flours, wheat germ, brown sugar, baking powder, baking soda, nutmeg and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
-
Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Then press a few slices of bananas gently on the top, right before the pancakes start getting cooked.
-
Turn the pancakes over and cook until the underside is browned and the bananas are lightly caramelized, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with the orange maple syrup if desired.