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Hearty Banana Oat Flapjacks

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on August 27, 2007

Servings: 12 (4-inch pancakes)

2 large ripe bananas, peeled and sliced
1 tablespoon granulated sugar
1 cup all-purpose flour
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
Aunt Jemima syrup, warmed
Banana slices (optional garnish)
Coarsely chopped walnuts or pecans (optional garnish)

In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside.

In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well.

In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375F). Lightly grease griddle.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked.

Serve with warm syrup and, if desired, additional banana slices and nuts.

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