I have a lot of recipes to use up bananas that we don’t eat au-natural fast enough. I had a few this week that were perfectly freckled so I made my favorite pancakes… Whole Wheat, Oatmeal and Banana. Not only are they heavenly eaten hot off the grill with butter and syrup, but they make a good snack later even without the fixins. I put the ones we don’t eat at breakfast in baggies and then take a few to the park with the kids. After about an hour of running and climbing they make the perfect snack. Sooo, next time you have freckly bananas on the counter try this…..
Whole Wheat, Oatmeal, and Banana Pancakes
2 cups Quaker oats, old fashioned (you could also use instant)
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 cup milk
4 Tbsps. oil - I use canola
2 tsp. vanilla extract
2 large bananas, mashed
You will need two bowls. One large bowl for the dry ingredients, and one for the wet.
First, dry whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl - then add the dry oats and combine.
Next, in a small bowl mash the bananas.
To the other bowl add the eggs, milk, canola oil, vanilla and banans. Using and electric mixer, mix on low until well incorporated. Next, pour the wet ingredients into the dry. Using a large spoon, stir just until moistened. Do not over mix.
Heat a griddle or skillet with oil, and cook over medium-high heat. I set my griddle at 360 F. Next, using a 1/3 cup measuring scoop or cup, pour batter onto the griddle. Cook until bubbles form on top and the edges look a little dry. Flip, and cook until browned on the other side. Repeat with remaining batter.