Who doesn’t love the sound of whole wheat banana oatmeal pancakes?? Oats get blended into a fine flour and snuck into this wholesome breakfast!
Breakfast. Not my strong suit… at least not during the school week that is. Give me a sunny Sunday morning and I’ll whip ya’s up something fierce. But during the week our breakfast menu usually rotates between oatmeal, toasty pb English muffins or whatever I can think of and/or have time for at 7:30 in the morning.
But every now and then I make a large batch of good-for-you-pancakes and freeze them for a quick future breakfasts. Because let’s face it… when you have to make breakfast AND lunch for two kids before 8am, one of the meals should at least be easy.
To Make These Whole Wheat Oatmeal Banana Pancakes You Will Need:
- old fashioned rolled oats
- whole wheat flour
- unbleached all-purpose flour
- baking powder
- baking soda
- kosher salt
- dark brown sugar
- real vanilla extract
- coconut oil, plus more for griddle
- 1 whole banana, coarsely mashed
FOR THE SYRUP:
- 1/2 cup real maple syrup
- 1/4 cup smooth peanut butter
These pancakes are bursting at the seams with flavor. I like to leave the banana a little chunky so you get bites through out… and the banana with the pb maple syrup… incredible!
Oh yeah… and these are pretty darn healthy too. Score! You could easily swap out the all-purpose flour for an all-whole-wheat approach on these pancakes. And if you don’t have coconut oil, try it with (unsweetened) applesauce.
Start by adding 1 cup of oats to a mini food processor.
Blitz it until it resembles coarse flour and add it to a mixing bowl.
Next in 1 cup whole wheat flour.
Then 3/4 cup unbleached all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt.
Lastly, add 2 tablespoons dark brown sugar.
Whisk to combine and set off to the side for a moment.
Then into a measuring cup, crack in 1 large egg and add in 3/4 teaspoon of real vanilla extract.
Next add in 2 tablespoons melted (not hot!) coconut oil.
Pour in 2 cups milk.
Finally, mash up 1 good size banana with a fork.
Then add it in to the pancake batter and heat up a griddle.
Next, lightly oil your griddle with a little coconut oil and heated it up to 350-375°. I like to use a quarter cup scoop to measure out the batter.
Flip when the bubbles pop and don’t fill back in then repeat with the rest of the batter.
Question: have you ever thought to mix peanut butter with real maple syrup? no? Well DO IT! It’s crazy good! Remember when I made peanut butter? Also, remember when I said I was making two little lovely ladies pancakes? Well my friends, here’s the perfect way to put peanut butter to good use, not that there is a bad way to use it. It is peanut butter after all.
Then measure out a quarter cup of pb, homemade or your favorite store bought.
Then throw it in a small saucepan with the maple syrup, stir and heat over low to keep warm. Finally stir before pouring a little over the whole wheat banana oatmeal pancakes.
You honestly don’t need a ton of this liquid gold, it’s pretty darn rich.
What’s that? You like to eat peanut butter covered bananas too?
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