Oatmeal Banana Pancakes
I’ve been on a bit of a decadent banana breakfast kick lately. Last weekend I made banana french toast and this weekend I made both these oatmeal banana pancakes and peanut butter banana breakfast rolls (recipe coming soon!). I’m not normally so into bananas, but they’re cheap, delicious, and easy to keep around the house.
Pancakes are definitely one of my top two favorite foods – it’s a close call for first between pancakes and tacos. My favorite way to make them is super thick and fluffy. One of my first memories is of my grandma making me oatmeal pancakes and I’ve been trying my entire adult life to mimic them. These aren’t so much like my grandma’s pancakes, but they’re delicious in their own right and full of banana goodness. I went extra indulgent with mine this last weekend and added chocolate chunks, then topped with peanut butter maple syrup.
- ½ c white whole wheat flour (or GF flour of choice)
- ½ c quick oats
- 1 tsp baking powder
- ½ tsp baking soda
- 2 dashes cinnamon
- 1 dash nutmeg
- 1 ½ large bananas, mashed
- 1 tsp vanilla
- ½ c + 2 tbsp almond milk
- ½ chocolate bar or chocolate chips (optional)
- Combine the flour through nutmeg and set asside.
- Thoroughly mash bananas (I like to freeze, thaw in the microwave, and mash with a fork). Add vanilla and almond milk and mix.
- Add wet to dry and stir until just combined. Rest at least 5 minutes.
- If adding chocolate, chop chocolate bar and add to the batter after resting.
- Spritz a pan over medium heat or a griddle set at approximately 350° with nonstick spray.
- Using a ¼ – ⅓ c measuring scoop, ladle pancakes onto pan. Cook for 2 – 3 minutes on each side, until pancakes are cooked through.
- ½ c pure maple syrup
- ⅓ c peanut butter, creamy
- corn or rice starch, optional
- Combine syrup and peanut butter over medium heat.
- Whisk while heating until combined and smooth – heat to almost boiling. Allow to cool until thickened