As they used to say about certain other breakfast foods, these Banana Oatmeal Pancakes are kid-tested and mother-approved. Whether you're serving for breakfast or breakfast-for-dinner, they come together in 30 minutes with the majority of your prep time reserved for soaking whole oats. While your oats are "marinating," preheat your griddle, mash your bananas, beat your eggs, and mix the rest of your ingredients together. Once you've combined everything, it's as easy as pour and flip!
Combine oats and milk in a bowl; mix until combined. Soak 10 minutes until the oats have absorbed most of the liquid and are softened.
Add bananas to a large bowl and mash with the tines of a fork. Add the eggs and mix with bananas until well combined.
Add the flour, sugar, baking powder, vanilla, cinnamon and salt to the oats; mix until well combined. Add the egg and banana mixture to the oat mixture and mix once more until well combined.
Heat a well-seasoned cast iron skillet (or non-stick skillet) over medium high heat. Spray lightly with olive oil cooking spray. Drop quarter-cup portions of the batter into the skillet. Cook 3-4 minutes, or until bubbles appear and the edges look firm, then flip and heat until cooked through, 2-3 minutes more. Transfer to a plate or a warm oven and repeat with the remaining batter. Makes 12 three-inch pancakes. Serve warm with fresh berries and real maple syrup.
A standard-sized ice cream scooper is the perfect measurement for pancake batter - and way less messy!
This recipe was written for old fashioned oats, not quick cooking or steel cut oats. Substitutions will change the texture drastically and are not recommended.