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