Sunday, July 17, 2011 at 11:51AM
Looking back through my blog, it appears that we like bananas in our pancakes, as this is the third pancake recipe on my blog that has bananas in it. It isn't that we don't like other fruit, but rather that we tend to buy bananas and not eat of all them before they start to get spotty, so I use them in baked goods and such before they go bad. Well, that same situation happened this past week. We had a few bananas remaining from a bunch I bought earlier in the week. It was morning, I was hungry for breakfast, and I came across this post from 990 Square in my RSS feeds. I decided it would be easy to swap out the blueberries for bananas and gave it a go. This batter was enough to feed Joel and I for two mornings, both of which we were quite full after breakfast. I definitely would like to make these again, possibly playing with the idea of freezing leftover pancakes to make for quick weekday morning breakfasts.
1 cup White Whole Wheat Flour
2 tablespoons Brown Sugar
2 tablespoons Baking Powder
3/4 teaspoon Salt
1 1/2 cups Quick Cooking Oats
2 cups Milk (we used vanilla soy milk...free extra flavor!)
3 Eggs, beaten
1/4 cup Melted Butter
*2 Bananas, chopped (original recipe calls for 3/4 cup blueberries)
In a large bowl, mix flour, brown sugar, baking powder, and salt. In a small bowl, mix oats and milk. Whisk in the eggs and melted butter. Pour the wet ingredients into the dry ingredients and mix until smooth. Gently fold in the bananas. Spray a griddle or frying pan with non-stick spray/melted butter. Pour pancake batter about 1/4 cup at a time onto the griddle/pan. Cook for 1-2 minutes until bubbly. Flip and continue cooking until lightly browned.