Banana Oat Pancakes With Walnuts Recipes

BANANA OAT PANCAKES

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

BANANA OAT PANCAKES WITH WALNUTS

Steps:

• Add the 2 cups of rolled oats to a blender. Pulse until finely ground like flour, but not clumping together.
• Then add the 2 whole bananas, 1 egg, 1 cup oat milk, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 2 tsp baking powder, pinch of salt and 1/2 tsp of ground cinnamon to the blender. Blend for about 30 seconds or until smooth.
• Add 1/2 cup of chopped walnuts to blender and pulse until walnuts are finely chopped, but not completely smooth.
• Heat a griddle or frying pan to medium low heat. Spray pan with non stick spray, or add a tsp of unsalted butter to the pan. Using a 1/4 cup measuring cup, scoop out the batter into the pan. Once golden brown on the bottom flip and continue cooking on opposite side until golden brown.
• If freezing, spread pancakes in an even layer on a cookie sheet that has been lined with parchment paper. Freeze for 1-2 hours and then place into glass container or freezer bag with a layer of parchment paper between each pancake so that they don't stick together. To reheat, pull directly from freezer and heat in microwave for 90 seconds, or put directly into toaster.

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

BANANA WALNUT PANCAKES

Steps:

• In medium bowl, combine flour, sugar, baking powder and cinnamon.
• Stir in egg, milk, oil, bananas and walnuts; until well combined (batter will be slightly lumpy).
• Heat lightly oiled frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

BANANA OATMEAL PANCAKES

Steps:

• Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

BANANA-OAT PANCAKES

Steps:

• Stir together mashed bananas, lemon juice and sugar in a medium bowl.
• Beat in eggs.
• Mix remaining dry ingredients in a seperate small bowl and create a well in the center.
• Pur in the wet ingredients.
• Stir the batter until thoroughly moistened.
• Let sit for 10 minutes before using.
• Heat a nonstick griddle (or brush surface with oil if not non-stick). Surface of pan is hot enough when a drop of water sputters accross it.
• Spoon batter (I use a 1/4 cup measuring cup - we like small pancakes)on hot surface.
• Sprinkle pancakes with walnuts if desired.
• Let the pancakes cook 3-4 minutes on the first side or until bubbles begin to form around the edges of the cakes. Adjust heat as necessary.
• Flip and let them finish on the other side. They should be golden brown on both sides.
• Serve immediately or keep warm on a 200 degree oven.