It’s no secret that pancakes are at the top of my favorite breakfast food list. It hasn’t been that long since we reviewed a book FULL of pancake recipes and I shared these cinnamon raisin bread pancakes -- remember those? And then there was the time I made cherry pie pancakes with just a tiny hint of almond, plus all the whipped cream I could pile on top without having an avalanche. Yesssss.
Banana Pancakes, though? For me they are the ultimate in comfy delicious breakfast pancakes. And you don’t even have to feel bad about eating them. Banana bonus points.
Awhile back I shared a recipe for peanut butter banana pancakes that sort of reminded me of Elvis, but also my kids still ask for them on the regular. I wanted to make something similar, but maybe a little easier on my hips.
For this recipe I added oats in place of about half of the flour. I let the oats soak with the milk and mashed bananas before adding them to the batter. I love the way the oatmeal cooks into the batter this way.
These are not big fluffy pancakes like some of my recipes. Banana oat pancakes are a little more dense and filling. More substance, less bread. I added just 1/4 cup of all purpose flour to the oats and whole wheat to give some lift; sometimes whole wheat flour all by itself can weigh things down just a little too much.
And! For a little extra excitement I toasted the chopped pecan garnish for just a couple of minutes before sprinkling them on top and then dousing everything with syrup. It was a good decision. If you’ve never toasted nuts, all you need is a dry skillet, a little heat, and a few minutes. It’s so easy!
Just like this pancake recipe.
Le Creuset Skillet
Lodge Cast Iron Skillet
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula