There are some recipes on this blog that I can hardly wait to post about because I know you will absolutely fall in the love with them. This recipe will instantly become a family favorite. I have made these pancakes FOUR times in the last week and a half and I have been anxious to share them with you. The thick and dense pancake with the vanilla syrup on top, with fresh bananas and real whipped cream is about as close to a heavenly combination as you can get. If you love banana bread, you will love these pancakes.
The best part about these pancakes is they are made with whole grains, so they will keep you filling full all afternoon. I used rye flour again in these and it added the perfect nutty taste (if you don't have rye flour, just substitute with more oats, white or wheat flour). My kids also love to snack on these pancakes without syrup as a mid-afternoon snack. I made this batter and kept it in the fridge for a couple days so we could enjoy warm pancakes off the griddle every morning before the kids went off to school. I can't say enough good things about this recipe ;) Sayounara IHOP...these hot cakes take the cake!!
Oatmeal Banana Hot Cakes
1 1/2 c. buttermilk or milk (may need another 1/4-1/2 c. of milk depending how thick your batter becomes. You can also use the buttermilk substitute with powdered milk (1 1/2 c. water, 1/3 c. dry powdered milk + 2 T. lemon juice)--that's what I do ;)
1/2 c. brown sugar
3 t. vanilla extract
6 ripe bananas, peeled mashed
1/2 stick butter, melted
2 1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/2 t. salt
1 T. baking powder
1 t. baking soda
1 egg
2 1/2 c. wheat flour (can use some white flour if you prefer a little lighter pancake)
1/2 c. oats
1 c. rye (or white/wheat flour)
Bananas
Oat Almond Crunch or caramelized (or not) pecans or walnuts
In a large bowl, combine the sugar, milk and bananas and mix with an electric beater until the bananas are broken down and mashed smooth. Add the melted butter and the other ingredients leaving the flour for last. Add the flour and continue mixing until the batter is smooth and combined. If the batter is too thick, add a little more milk until the batter is thin enough to pour onto a greased griddle or pan. Cook the pancake until it is golden brown on both sides. Serve with fresh cut up bananas, real whipped cream & the nut topping.
Vanilla Maple Syrup
1 c. maple syrup
2 T. butter
1 c. powdered sugar
2 T. whole milk or heavy cream (you can also use evaporated milk)
2 t. vanilla
Dash of salt
Combine all of the ingredients together in a sauce pan and simmer until the sugar dissolves, this only takes a couple minutes. Serve over warm pancakes.
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