Best Oat Pancakes With Banana Nut Syrup Recipes

BANANA OATMEAL PANCAKES

Banana Oatmeal Pancakes image

These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. - Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 8 servings

Number Of Ingredients 4

Ingredients

2 cups complete whole wheat pancake mix
1 large firm banana, finely chopped
1/2 cup old-fashioned oats
1/4 cup chopped walnuts

Steps:

Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup image

A spoonful of brown sugar and a handful of oats make Bisquick® pancakes extraordinaire!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
2 cups Original Bisquick™ mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
2 eggs

Steps:

In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

Nutrition Facts : Calories 520, Carbohydrate 86 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 35 g, TransFat 1 g