Banana Oatmeal Pancakes


Good morning!  Lately I’ve been having really stressful dreams…could be the fact that I’m stressing out majorly over my grad school applications.  But still, it’s been putting me in a strange mood in the morning!  But this morning was great—one of my best friends, Emelinda, stayed over last night.  I noticed I had some ripe-ish bananas, so I made banana pancakes!  I tried making banana oatmeal pancakes, and used another recipe as a guideline.  The original recipe had a couple ingredients I didn’t have in the house (flaxseeds and coconut oil), but these turned out great even without those!

These pancakes are incredibly thick (as you can see in the picture!).  Once you add the bananas, the texture of the batter is a little more malleable, but I might suggest adding 1/2 cup of water to the batter if you want thinner pancakes.  These pancakes have a fantastic cinnamon taste to them, and the oatmeal adds that extra flavor that makes them the perfect Saturday morning breakfast!  Perfect with a dark roast coffee, fresh fruit and a meowing cat.

YIELD: 8 large pancakes

TIME: 45 minutes

3 cups whole wheat flour
1-1/2 cups old-fashioned oats
1/4 cup sugar
1 Tbsp baking powder
2 tsp cinnamon
1/2 tsp salt
2 eggs
3/4 cup milk
1/2 cup water
4 bananas, mashed
1/4 cup vegetable oil

Combine flour, oats, sugar, baking powder, cinnamon, and salt in a large bowl.  Whisk the eggs, milk, water, and oil together, and pour into dry ingredients.  Mix until incorporated and add in mashed banana.  Pour batter into a heated buttered skillet in pancake shaped rounds and cook until golden brown.  Serve with fresh fruit and syrup on top.

Hope y’all enjoy!

xoxo, Sara

original recipe:


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