August 31, 2011

Banana Oatmeal Whole-Wheat Pancakes

I'm not about reinventing the wheel.  Or I'm just lazy.  I prefer boxed pancake mix.  It's just my thing, you know?  I do really really REALLY like the whole wheat variety.  So this is what I use.  They're delightful all on their own.  But when I'm feeling fancy or I have bananas that desperately need to be baked with, I mash them up for pancakes. 

I have pancake issues.

I don't eat them for breakfast.  I eat them for dinner.  It seems to the rest of the population that "breakfast for dinner" is a completely novel and genius idea.  It's not.  I grew up thinking that pancakes and french toast were dinner foods because that's when we ate them. 

So along with eating pancakes for dinner every couple of weeks, I tend to get late-night cravings for them.  The kind of cravings that will get me out of bed at 1:30 in the morning.

Banana Oatmeal Whole-Wheat Pancakes
for about twelve-sixteen 3 inch pancakes

4 cups of your favorite pancake batter
1-2 mashed bananas
1 cup quick-cooking oats
canola oil
maple syrup

In a large frying pan, add a tablespoon of oil.  Turn the pan on medium-high heat.  It's ready for the batter when water droplets sprinkled over the pan sizzle.  Using a 1/4 cup measuring cup, pour 4 small pancakes into the pan.  Let cook for 3-4 minutes, then flip.  Cook for another 2-3 minutes.  Because of the oatmeal and banana, they take a little longer to cook than plain pancake batter.  Flip onto a plate, add a bit more oil, and repeat.

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1 comment:

  1. Looks delicious! Perfect for a weekend breakfast. Thanks for sharing on Sweet Indulgences Sunday.


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