Pancake Project Week 4 | Banana Oat

Week 4, seriously?  Time is flying by, how do I make it stop?  This was initially intended as one month project, however, I'm enjoying myself a little too much at the moment to stop now.  I still have a number of recipes that are screaming to be shared, so lets continue.  Back in my school days, this would be known as an 'extension.'  More time needed to adequately complete an assignment (usually to the relief of everyone in class)  This is my gift to you...pancake extension granted.  Get your recipe cards ready, the ones I have planned for the next little while are worth noting!

This weeks pancake of choice is of a banana oat variety.  I had some wonderfully brown bananas aging, not so gracefully, on my counter.  Their fate has been sealed in pancake heaven, buried in maple syrup and pecans.  There are worse ways to go...
If you enjoy banana bread & pancakes on their own, then this is the breakfast for you.  Of course in our house, these two items are staples, so combining the two is reminiscent of the whole 'two birds one stone scenario....'
Sunday Breakfast = Success.

Banana Oat Pancakes

1 1/4 cups all-purpose flour
1 cup old fashioned oats
3 Tbsp brown sugar, packed
2 tsp baking powder
1/4 tsp salt
1 1/4 cups milk
2 eggs, beaten
2 ripe bananas, mashed

1/4 cup chopped pecans (optional)
1 tsp vanilla
maple syrup and pecans for serving.

In a large mixing bowl, combine flour, oats, sugar, chopped pecans, baking powder and salt.
In separate bowl, whisk together milk, eggs, banana and vanilla.  Add to dry ingredients until just moistened.  Let sit 10 minutes.
Spoon batter in 1/3 cup portions onto lightly oiled griddle or pan. Cook for 2-3 minutes or until bubbles form on top and underside is golden.  Flip and cook for 1 minute.
Keep pancakes warm in oven while repeating with remaining batter.
Serve warm with maple syrup and top with pecans.
Yields: 10 pancakes

inspired by Canadian Living.


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