Banana Oat Pancakes
If you’re looking for some filling pancakes with a little more bite to them than the regular flap jacks you make on Sunday mornings, this is the recipe for you. It’s also a great way to use up a leftover ripe banana.
The batter is quick and easy to make. You won’t go back to a mix once you realize it only takes a minute or two to measure out the ingredients yourself and the flavor is just so much better. Top the finished pancakes with more banana (sliced) , a bit of yogurt and of course some syrup.
- ½ cup quick-cooking oats, uncooked
- 2 eggs, lightly beaten
- 1 ½ cups low-fat milk
- 2 tbsp vegetable oil
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 1 ripe banana, mashed
- ¼ tsp salt
- non-stick spray
- In a mixing bowl, combine oats and milk and set aside for about 10 minutes.
- Then add the eggs, vegetable oil and mashed banana to milk mixture and beat well. In a separate large bowl, mix together the flour, baking powder and salt. Add the oat/milk mixture and stir until well combined.
- Use 2 tablespoons of batter for each pancake. Coat a skillet with vegetable spray and drop the batter into the hot pan. Cook and turn each pancake until both sides are nicely brown.
- Serve with maple syrup and vanilla yogurt.
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