Yum, yum pancakes. Oatmeal banana pancakes. I so love pancakes. I think my son could eat them for breakfast, lunch and dinner. He is a picky eater. Occasionally he will surprise me like the time he ate hummus with carrots. He did not start out picky. In fact, when he started solids the more gourmet the better. Pancakes is one area I have made gradual changes. I swapped out the all-purpose flour for oat flour, added wheat germ and ground flax seed and omitted the sugar. I feel better knowing he is getting some nutrition. He ate these banana pancakes without a single peep. Be sure to visit Simple Bites to read the post for Banana Oatmeal Pancakes. You will find a few more suggestions to placate a picky eater.
The addition of ground oatmeal flour gives the cakes a nice hearty texture. Be sure to puree the banana it helps it blend in nicely with the other liquids. I was worried about the strong flavor of the honey but you cannot even taste it.
Source: Simple Bites
makes about 20 pancakes
1 cup old fashioned rolled oats
3 cups whole wheat flour
1 1/2 tablespoon ground flax seed
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups low-fat milk
1 cup plain or vanilla yogurt
3 tablespoons melted butter or canola oil
1/3 cup honey
1 1/3 cup puréed ripe bananas, about 4 medium bananas
2 eggs, lightly beaten
Preheat a large skillet over low heat.
Add the oats to a food processor and process until very fine. In a large bowl, whisk together the whole wheat flour, ground oats, flax seed, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate medium-sized bowl, combine the milk, yogurt, cooled butter or canola oil, honey, banana, and eggs. Hand whisk until thoroughly combined, but do not beat.
Make a well in the center of the flour mixture. Pour the liquids into the bowl and stir with a wooden spoon until well incorporated. Do not beat the mixture. Just stir until moist and combined.
Turn the heat on the pan or griddle up to medium-low. Grease with cooking spray, oil, or butter according to your preference. Add the batter 1/4 cup per pancake to the pan. Cook until golden brown on the bottom before flipping.
You can usually tell it is ready to flip because the top will start to bubble. Pancakes can be kept warm in a 150 degree oven on an oven-safe plate or cookie sheet while the remaining cook. Serve with sliced banana, your favorite jam, honey, or syrup.
To freeze leftovers: Cool on a cookie cooling rack completely. Then, place pancakes in gallon-sized zip top bags. To reheat, warm in a toaster oven or microwave.
– Swap oats for instant oatmeal and process as directed. Or use oat flour, no need to process.
– Use sour cream in the place of yogurt.
– Replace the wheat flour with all-purpose or gluten free mix.
– Add chopped or broken pecans to the batter or sprinkle on each pancake after you pour the batter onto the hot griddle.
– Swap the banana puree with pumpkin puree, sweet potatoes or applesauce.
–Recipe for a simple version of Whole Wheat Banana Pancakes.