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Banana-Oat Pancakes
~adapted from Bon Appetit, July 1997~
4 servings
1 cup whole grain oat flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup old-fashioned oats
2 tablespoons toasted wheat germ
1 cup, plus 2 tablespoons buttermilk
1 cup mashed ripe bananas (about 3 medium)
2 large eggs, beaten to blend
1 teaspoon ground cinnamon
Butter
Maple Syrup
Sliced Banana, optional
Walnuts, optional
Combine first 5 ingredients in medium-sized bowl. Mix in buttermilk, mashed bananas, eggs, and cinnamon. Let batter sit for approximately 5 minutes to soften oatmeal.
Preheat oven to 200 degrees. Melt 1/2 to 1 tablespoon butter in a nonstick skillet over medium heat. Ladle a generous portion of batter into the hot non-stick skillet and swirl to form a round pancake; the batter and pancake will be thick. Cook pancakes until brown on bottom and some bubbles begin to break around edges, then flip and cook until brown on the bottom and firm to touch in center. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter. Serve pancakes with warm maple syrup and, if desired, sliced bananas and walnuts.
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