Banana Oat Pancakes

This summer I’ve developed an obsession with all things banana.  I’ve tried to keep most of the banana related things that I’ve made this summer off of my blog, but sometimes I can’t help it.  This recipe is one of those times.

Not having a job this summer has given me a lot of time to get hungry and then a lot more time to figure out what I want to eat.  Sure there are times when I get lazy and just decide to eat half a block of cheese because it’s there, but there are also times when I spend a good thirty minutes to an hour searching the internet for something to fill my craving.  That’s where I found this recipe for banana oat pancakes.

Sure the recipe is a bit complicated, but when you’re too impatient to wait an hour for banana bread to cook these bad boys will do in a pinch.  These might not be like a lot of other pancakes, instead of being light and fluffy these are super moist and thick, but they’re oh so satisfying.

So if you’re having guests over for breakfast break this recipe out.  It definitely helped to satisfy my banana cravings this summer!

Here’s what you’ll need (adapted from here):

1 ½ cups milk

5 tablespoons of butter

1 ½ cup quick oats

1/3 cup flour

1 ½ tsp baking powder

1 tbsp sugar

1/3 teaspoon cinnamon

2 eggs separated

2 ripe bananas

In a saucepan heat the milk and butter until small bubbles begin to appear around the edges of the pan.  Remove from heat and stir in the oatmeal.

Stir together the flour, baking powder, salt, sugar, and cinnamon.

Once the oatmeal mixture has cooled stir in the egg yolks and begin to add the dry ingredients until they’re just mixed in.

Beat the egg whites until they’re stiff and then fold into the oatmeal mixture.  Add the bananas at the same time.

Pour the batter on a lightly greased hot griddle and spread the batter until the pancakes are about 3-4 inches in diameter.  Once small bubbles have appeared on the top of the pancake flip it to the other side and let cook until the bottom is brown.

Serve while they’re hot with butter and syrup, or whatever pancake toppings you want!  You can also add chocolate chips or walnuts into the batter to add sweetness or a crunch!

In a saucepan heat the milk and butter until small bubbles begin to appear around the edges of the pan.  Remove from heat and stir in the oatmeal. Stir together the flour, baking powder, salt, sugar, and cinnamon.  Once the oatmeal mixture has cooled stir in the egg yolks and begin to add the dry ingredients until they’re just mixed in.  Beat the egg whites until they’re stiff and then fold into the oatmeal mixture.  Add the bananas at the same time.

Pour the batter on a lightly greased hot griddle and spread the batter until the pancakes are about 3-4 inches in diameter.  Once small bubbles have appeared on the top of the pancake flip it to the other side and let cook until the bottom is brown.