Oatmeal and Banana Pancakes

Nut-Free, Soy-Free

Oatmeal and Banana Pancakes
Oatmeal and Banana Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups rice, almond, or oat milk

  • 1-1/2

    cups old-fashioned rolled oats

  • 1/2

    cup all-purpose flour

  • 1/2

    cup whole wheat flour

  • 1/4

    cup wheat germ

  • 2

    tablespoons brown sugar

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon salt

  • 2

    eggs — beaten

  • 1/4

    cup vegetable oil [use canola, extra-ligh olive, coconut, or grapeseed oil for soy-free]

  • 1

    ripe banana — mashed with a fork

Directions

In bowl, pour milk over rolled oats; let stand for 5 to 10 minutes. In another bowl, stir together flours, wheat germ, sugar, baking powder, and salt. Beat eggs, oil, and banana together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk). Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF. Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set. Turn over and cook for about 30-60 seconds longer, or until nicely set and golden brown. Hold pancakes in a 200ºF oven until ready to serve.

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