Oat Pancakes With Banana Nut Syrup Recipes

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BANANA OAT PANCAKES



Banana Oat Pancakes image

I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. -Janie Obermier, St. Joseph, Missouri

Provided by Taste of Home

Categories     Breakfast

Time 20m

Yield 1 dozen.

Number Of Ingredients 11

1-1/3 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 large egg
1-1/3 cups 2% milk
1 cup mashed ripe banana
2 tablespoons canola oil
Maple syrup
Banana slices, optional

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.

Nutrition Facts : Calories 261 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.

OAT PANCAKES WITH BANANA-NUT SYRUP



Oat Pancakes with Banana-Nut Syrup image

Enjoy these oat pancakes made using Original Bisquick® mix and served with banana-nut syrup - a tasty breakfast that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 3

Number Of Ingredients 9

2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
2 cups Original Bisquick™ mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
2 eggs

Steps:

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

Nutrition Facts : Calories 520, Carbohydrate 86 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg

BANANA OAT PANCAKES



Banana Oat Pancakes image

"I concocted these fluffy pancakes using a muffin recipe," relates Janie Obermier of St. Joseph, Missouri. "We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too." From Taste Of Home 2006

Provided by The Daycare Lady

Categories     Quick Breads

Time 20m

Yield 1 dozen pancakes, 12 serving(s)

Number Of Ingredients 10

1 1/3 cups all-purpose flour
3/4 cup old fashioned oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 egg
1 1/3 cups milk
1 cup banana, mashed ripe
2 tablespoons canola oil
maple syrup

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. Yield: 1 dozen.

Nutrition Facts : Calories 129.9, Fat 4.2, SaturatedFat 1, Cholesterol 21.4, Sodium 80.3, Carbohydrate 19.4, Fiber 1.2, Sugar 2.7, Protein 3.8

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP



Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup image

A spoonful of brown sugar and a handful of oats make Bisquick® pancakes extraordinaire!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
2 cups Original Bisquick™ mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
2 eggs

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.

Nutrition Facts : Calories 520, Carbohydrate 86 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 35 g, TransFat 1 g

BANANA OAT PANCAKES RECIPE



Banana Oat Pancakes Recipe image

This makes about 6 pancakes. So if you eat more than 1 pancake, you can easily double the recipe.

Yield 6

Number Of Ingredients 9

2 bananas (ripe)
2 eggs
1/3 cup skim milk
1 teaspoon vanilla
1/2 cup quick oats
1/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon

Steps:

  • Mash bananas in a large bowl until mostly smooth.
  • Stir in eggs, milk, and vanilla until well combined.
  • Add in oats, flour, baking powder, baking soda, and cinnamon.
  • Heat pancake griddle to 370 degrees and lightly grease with non stick cooking spray.
  • Pour batter onto griddle using a 1/3 cup measure.
  • Smooth batter around so it's evenly distributed.
  • Cook for about 2 minutes or until you see a few bubbles appear.
  • Flip pancakes over and cook for another 1-2 minutes.

Nutrition Facts : Servingsize 1 serving, Calories 840 kcal, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 1355 mg, Carbohydrate 163 g, Sugar 46 g, Protein 35 mg

BANANA OAT PANCAKES



Banana Oat Pancakes image

These are fluffy and delicious. I love them with butter and maple syrup but a little bit of cream cheese on top is also great. They freeze well so you can make a big batch and eat them through the week

Provided by Izy Hossack

Categories     Breakfast

Time 35m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 9

1/2 cup mashed ripe banana
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil, plus more for frying
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup quick-cooking oats
2 teaspoons baking powder
1 pinch salt

Steps:

  • In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly.
  • Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour ¼ cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden.
  • Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.

Nutrition Facts : Calories 410.6, Fat 17.7, SaturatedFat 3.1, Cholesterol 95.5, Sodium 321.9, Carbohydrate 50.7, Fiber 2.8, Sugar 5.7, Protein 11.6

OATMEAL-BANANA PANCAKES



Oatmeal-Banana Pancakes image

These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.

Provided by Yoly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 2

Number Of Ingredients 10

½ cup old-fashioned oatmeal
¾ cup almond milk
½ cup almond flour
1 ripe banana
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
cooking spray

Steps:

  • Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
  • Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 50.5 g, Fat 18.1 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 1.5 g, Sodium 474.6 mg, Sugar 24.1 g

BANANA OAT PANCAKES



Banana oat pancakes image

Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit

Provided by Lulu Grimes

Categories     Breakfast, Brunch

Time 20m

Yield Makes 8, serves 2

Number Of Ingredients 8

125ml oat milk
2 eggs, separated
1 small banana
100g rolled oats
2 tsp baking powder
few drops vanilla extract
oil, we used avocado oil spray
low fat yogurt and fruit to top

Steps:

  • Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
  • Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

Nutrition Facts : Calories 350 calories, Fat 9.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 9.8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium

BANANA OATMEAL PANCAKES



Banana Oatmeal Pancakes image

These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. - Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 servings

Number Of Ingredients 4

2 cups complete whole wheat pancake mix
1 large firm banana, finely chopped
1/2 cup old-fashioned oats
1/4 cup chopped walnuts

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.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

EASY BANANA NUT PANCAKES



Easy Banana Nut Pancakes image

This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.

Provided by CoOkInGnUt

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 19m

Yield 3

Number Of Ingredients 13

1 cup all-purpose flour
¼ cup finely chopped walnuts
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup almond milk
2 small overripe bananas, mashed
1 ½ tablespoons butter, melted
½ teaspoon vanilla extract
1 egg

Steps:

  • Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
  • Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
  • Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g

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