Let’s face it – pancakes are boring. They’re delicious, but boring. Most of us either use a boxed mix or the same flour, egg, milk combo that has been in our family for years. And that’s fine, but sometimes don’t these staid traditions need to be zipped up a little bit? This frustration made me set out to create a fresh, healthy pancake that would pack a big punch of flavor.
These banana bread pancakes do just that; add great flavor to your morning. The oats and banana keep the pancake healthy, but for a treat try organic maple syrup on top. They’re even better when topped with fresh fruit from your garden or the farm stand.
When taste-tested, 3 of 3 roommates agreed that these are delicious pancakes, a fact to which the empty plates can attest. They required the same amount of prep time as regular homemade pancakes. I will definitely make banana bread pancakes again soon.
Banana Bread Pancakes
Ingredients (all organic)
3/4 cup flour
3/4 cup rolled oats
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
2 over ripe bananas, mashed
1 cup milk
1 tablespoon vanilla
2 tablespoons cinnamon (to taste)
Combine dry ingredients (flour, oats, baking powder, baking soda, sugar) in a bowl and mix well. Stir in bananas and egg. When everything is evenly combined, whisk in milk. Add vanilla and cinnamon to taste. Prepare pancakes in a skillet over medium heat. Yield – 7 five-inch pancakes.