Thursday, May 13, 2010

Whole Wheat, Oatmeal, and Banana Pancakes

These pancakes are money- there's no other way to put it. They are fluffy, have a perfect texture, and the oatmeal gives it an unreal flavor. And, they're healthy? Yes. You could even switch out the vegetable oil for some applesauce if your diet won't permit that sort of thing. Or, you could do like we did this morning and put a dollop of fresh whipped cream on top- even more money- just ask Taylor...she ate about a full cup of it with her one pancake. Next time you're wondering what to make for breakfast, look no further than these.
Whole Wheat, Oatmeal, and Banana Pancakes
Adapted from

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp. cinnamon
1 egg
2 cups milk
2 tablespoons vegetable oil (or 2 Tbs. applesauce)
1 teaspoon vanilla extract
1 banana, mashed
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, cinnamon and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes- this is a crucial step, so don't skip it!

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.


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