BANANA OAT PANCAKES
These are fluffy and delicious. I love them with butter and maple syrup but a little bit of cream cheese on top is also great. They freeze well so you can make a big batch and eat them through the week
Provided by Izy Hossack
Categories Breakfast
Time 35m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly.
- Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour ΒΌ cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden.
- Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
Nutrition Facts : Calories 410.6, Fat 17.7, SaturatedFat 3.1, Cholesterol 95.5, Sodium 321.9, Carbohydrate 50.7, Fiber 2.8, Sugar 5.7, Protein 11.6
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