What We Really Eat for Breakfast – Banana Oat Pancakes

banana-oat-pancakes-elayne-prechtel

Since I recently shared two muffins recipes on the blog that don’t get made very often in our house.  I wanted to share a more practical “filling” recipe that is made virtually every week in our house for breakfast in some varied fashion.

When my parents were out visiting recently, it was a no-brainer to make this for breakfast to accommodate their dietary needs of watching their flour and sugar intake so this one gets the “gold star” for fitting the bill for a balanced breakfast with great fiber, some protein and all around good taste and way to start off the day.  It’s basically Banana Walnut Oatmeal turned into a pancake. = )  Try substituting the bananas with pumpkin puree or shredded apples and it turns into another delicious variation.

Banana Oat Pancakes

 

3 cups Oats

1/3 cup Flour (optional)

2 Tbsp. Brown Sugar (optional) – can add in if your bananas aren’t overripe

1 tsp. Baking Soda
1 tsp. Cinnamon

1/2 tsp. Kosher Salt

1/4 cup melted Butter or Oil
2 Eggs
1 Tbsp. Vanilla Extract
2 Overripe Bananas
½ cup Walnuts

2 cups Buttermilk

Pat of Butter

 

Preheat griddle or griddle pan on medium high heat.  Combine dry ingredients in food processor and process until oats are finely processed.  Add in remaining wet ingredients and process until combined.  Grease griddle with a pat of butter. Ladle the pancake batter onto the griddle, forming 6-8 pancakes. Cook each pancake for a couple of minutes or until golden and then flip to other side and cook until other side is golden. Serve with warm maple syrup (optional).

BTW, the key to golden pancakes is to preheat the griddle and the all important pat of butter that is spread across the top just before ladling on the pancake batter.  If you don’t have butter on hand, you can always substitute oil (canola or coconut).

Hope you enjoy!

Much Love,

Elayne

www.sharingourlifeloveandfood.com

One thought on “What We Really Eat for Breakfast – Banana Oat Pancakes

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