Banana Oat Pancakes

Ummm... These pancakes were so delicious. Nabil even got seconds ...and thirds! I got the base of the recipe from Epicurious, but I changed it a bit to fit what was in the fridge and to cut down on the cals. Enjoy!

1 1/4 C wheat unbleached flour

3 tsp baking powder

1/2 tsp salt

1 C old-fashioned oats

1 1/4 C Almond Milk

3 medium mashed ripe bananas
2 large eggs, beaten to blend

1 teaspoon ground cinnamon
a pinch of fresh ground nutmeg

Mix first three ingredients in a small bowl with a fork and set aside. Combine oats and milk in large bowl. Let stand until oats are soft, about 15 minutes. Mix in mashed bananas, eggs and cinnamon. Gradually stir in dry mixture (batter will be very thick).

Preheat oven to 250°F (to keep cakes warm while cooking second and third batch). Spray skillet with olive oil or Pam to prevent sticking. Heat burner to medium-low heat. Using generous (aprox. 1/4 cup) batter for each pancake. Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes. Turn pancakes over. Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick). Transfer pancakes to baking sheet; place in oven to keep warm. Serve pancakes with syrup and, if desired, berries, bananas, or powdered sugar.

Update (02/26): I recently used this recipe but added a few other fruits. To do this I used the same recipe (I only had one large banana, but if I had another I would have used it as well) and added a handful of different berries to the batter before cooking.

 
It is a great way to add another serving of fruit to an already healthy/hearty breakfast. I prefer the taste to strawberry, but both options were delish.

Enjoy!!

Until next time...