Oatmeal Cookie Pancakes

By Foodiewife

If you omit the bananas in the recipe, these pancakes taste just like oatmeal cookies. They are really hearty and very delicious.

Oh dear. This is one of my earlier photos-- not my best. Don't let it fool you, as these are really good. This is a Rachael Ray recipe that I have slightly modified.

Ingredients

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 ounces, 1/4 cup, chopped walnuts
• 3/4 cup sour cream
• 3/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 really ripe bananas, mashed up
• 3/4 cup raisins
• 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
• Maple syrup or honey, for drizzling
• NOTE: I omit the ripe banana and walnuts; the bananas can overwhelm the flavor of the oatmeal cookie.

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Mix dry ingredients in a bowl.

In a another bowl, mix the wet ingredients, except for the raisins and bananas.

Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter.

Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.

Cakes will cook in about 2 minutes on each side.

Keep pancakes tented with foil as they come off the griddle to keep them hot.

Serve with drizzled honey or maple syrup over the top.

My variation is to make my Banana-Maple-Orange Compote as my pancake topping.