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Banana Oat Pancakes Recipe

Banana Oat Pancakes Recipe

"I concocted these fluffy pancakes using a muffin recipe," relates Janie Obermier of St. Joseph, Missouri. "We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:12 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1-1/3 cups milk
  • 1 cup mashed ripe banana
  • 2 tablespoons canola oil
  • Maple syrup

Directions

  • 1. In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
  • 2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.

Nutritional Facts

2 pancakes equals 267 calories, 8 g fat (2 g saturated fat), 43 mg cholesterol, 172 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Banana Oat Pancakes

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MY REVIEW
Reviewed May. 23, 2015

"These pancakes were delicious! Hubby and I loved them! I sprayed my griddle with cooking spray. I didn't have any problems with them sticking to my griddle. Perfect!!"

MY REVIEW
Reviewed Sep. 28, 2014

"My husband and I really enjoyed these pancakes! I did substitute brown sugar for the white sugar and added a little extra oil to the skillet about halfway through to keep the pancakes from sticking. We thought this recipe was a nice change of pace from traditional pancakes."

MY REVIEW
Reviewed Aug. 25, 2014

"We really enjoyed this banana pancake! Plus, it's a little healthier than our traditional pancakes."

MY REVIEW
Reviewed Feb. 25, 2014

"My family loved the pancakes and I loved the recipe, so easy to make and tasty.. I didn't have problems with sticky skillet, I used Teflon skillet and a little butter before each pancake =)"

MY REVIEW
Reviewed Jun. 24, 2013

"Loved the recipe. I added 1/2 t or so of salt and mixed half wheat and half white flour. Then topped the pancake with peanut butter and maple syrup. Yum!"

MY REVIEW
Reviewed Apr. 2, 2013

"I made this as a special breakfast for my young boys while the oldest was on Spring Break and they both Loved them! They asked me to make them again sometime. I even used white whole wheat and couldn't tell any difference."

MY REVIEW
Reviewed Oct. 5, 2012

"My family loved these! The banana flavor is very light, which I like. With bananas and oatmeal these have to be better for us then the more traditional pancakes. Mine seemed to stick to my skillet though."

MY REVIEW
Reviewed Oct. 4, 2012

"My family loved these pancakes and they are more nutritious than traditional pancakes. The only problem I had was they stuck to the griddle when I cookednthem. Any suggestions?"

MY REVIEW
Reviewed Feb. 29, 2012

"These were good, but I prefer lighter, fluffier pancakes...these are very dense."

MY REVIEW
Reviewed Feb. 18, 2012

"I used half white flour and half whole wheat flour then followed the rest of the directions. I loved how well the banana flavor came through and the texture of the pancake."

MY REVIEW
Reviewed Oct. 6, 2011

"I used more banana than what it called for. A great way to use lite over ripened bananas."

MY REVIEW
Reviewed Mar. 4, 2011

"These were just ok. I'd definitely recommend adding 1/4-1/2 tsp. salt."

MY REVIEW
Reviewed Mar. 13, 2010

"These were great. I doubled the recipe and probably added more than 2 cups of banana, I used 4 bananas, but I love lots of banana. My kids loved these."

MY REVIEW
Reviewed Oct. 17, 2009

"My mother buys a lot of banana's so there is always an excuse to make these fluffy and moist pancakes."

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