I’m standing here in my kitchen, flipping pancakes at 1:30 in the afternoon.
Why? Well, two reasons. One, my son asked for pancakes for lunch; and two, I’ve been meaning to make pancakes for the past week or so and I already had all the ingredients on hand.
I like to make a double batch of these and freeze them so I can pop them in the microwave for the kids during the week. It’s a great way to get some fiber in and I feel better giving them these than the frozen boxed ones. Although the boxed ones are fine, I just have issues taking shortcuts. Apparently I enjoy creating more work for myself 🙂
Banana Oat Pancakes
1 c rolled oats, ground in blender or food processor
1 c whole wheat pastry flour
2 tsp baking soda
1 tbsp brown sugar
1 very ripe banana, mashed
2 tsp vanilla
1 1/2 c plain yogurt (I use the Stonyfield Whole Milk kind)
2 tbsp canola oil
Mix together the oats, flour, baking soda and brown sugar. Stir in the banana, vanilla and yogurt. Add eggs and oil.
Heat a griddle and spray with a non stick spray. Pour about 1/4c of batter onto the skillet for each pancake. Cook over moderate heat and flip when the bubbles burst on the surface.
I noticed that these pancakes require superior flipping skills compared to a white flour pancake recipe. I think maybe the lower gluten levels may be the reason for that. So, be aware and bring your A-Game to the griddle 🙂