Banana-Oat Pancakes
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
42
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Oat (old-fashioned)1 cup
Milk (nonfat)2 tbsps
Toasted Wheat Germ1 tsp
Ground Cinnamon6 tbsps
Butter (3/4 stick)Directions:
1
Combine oats and milk in large bowl
2
Let stand until oats are soft, about 15 minutes
3
Mix in mashed bananas, eggs, wheat germ and cinnamon
4
Gradually stir in pancake mix (batter will be very thick)
5
Preheat oven to 250°F
6
Melt 2 tablespoons butter in large nonstick skillet over medium-low heat
7
Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart
8
Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes
9
Turn pancakes over
10
Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick)
11
Transfer pancakes to baking sheet; place in oven to keep warm
12
Repeat with remaining butter and batter in 2 more batches
13
Serve pancakes with syrup and, if desired, berries and bananas
14
Combine oats and milk in large bowl
15
Let stand until oats are soft, about 15 minutes
16
Mix in mashed bananas, eggs, wheat germ and cinnamon
17
Gradually stir in pancake mix (batter will be very thick)
18
Preheat oven to 250°F
19
Melt 2 tablespoons butter in large nonstick skillet over medium-low heat
20
Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart
21
Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes
22
Turn pancakes over
23
Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick)
24
Transfer pancakes to baking sheet; place in oven to keep warm
25
Repeat with remaining butter and batter in 2 more batches
26
Serve pancakes with syrup and, if desired, berries and bananas