Banana Pancakes

Hi All,

I have been on a bit of a Banana Pancake kick and thought that I would post an awesome recipe for these breakfast delights.  The reason for the Banana kick is I recently realized that I am able to steal/borrow permanently massive quantities of overripe bananas, that are going to be thrown out, from work and put them to some delicious uses.

You might want to make and freeze a double batch of these hearty pancakes to reheat in the toaster for a satisfying and easy midweek breakfast. Serve with maple syrup.

Ingredients

• 1-1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) large-flake rolled oats
• 1/4 cup (60 mL) packed brown sugar
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1-1/2 cups (375 mL) milk
• 2 eggs, beaten
• 2 ripe bananas, mashed
• 3 tbsp (45 mL) butter, melted
• 2 tsp (10 mL) vanilla
• 1 tbsp (15 mL) vegetable oil

Preparation

In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs, bananas, butter and vanilla; pour over flour mixture and stir until almost smooth. Let stand for 10 minutes. 

Heat nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup (75 mL) batter for each pancake; cook for about 3 minutes or until underside is golden and bubbles break on top but do not fill in. 

Turn and cook until underside is golden brown, about 1 minute. Repeat with remaining batter, brushing skillet with more oil as necessary. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 1 month. Reheat in toaster.)

Source : Canadian Living Magazine: November 2007

Letting the batter sit for 10 minutes is important as it will really help the pancakes rise.

Enjoy!