By Caroline Lubbers, Whipped, The Blog
Makes 20 3-inch pancakes or 10 6-inch pancakes
1 cup oatmeal
2/3 cup milk
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly ground if possible)
1 egg, lightly beaten
2 teaspoons vanilla
3 large, ripe bananas, mashed
3 tablespoons butter, melted
Additional butter for cooking
Maple syrup, for serving
Toasted walnuts or pecans (optional)
1 Fresh, sliced banana (optional)
1. Put dry oatmeal and milk in a bowl and let sit for 10-15 minutes.
2. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Stir with a whisk to combine.
3. Add the egg, vanilla and bananas to the oatmeal and milk mixture. Combine the wet and dry ingredients until just combined. Stir in melted butter to incorporate.
4. Heat griddle or skillet over medium heat for at least 5 minutes. Add a small piece of butter to the pan and pour batter into pan. When bubbling (a few minutes) and browned on the first side, flip pancakes and cook a few additional minutes. Don’t over cook. Serve with maple syrup, toasted nuts and sliced bananas.
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