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Pancakes: Banana Oat Flapjacks

Source of Recipe

Quaker Oats Company


List of Ingredients

2 large, firm-ripe bananas, peeled and sliced
1 tablespoon granulated sugar
1 cup all-purpose flour
1/2 cup oats (quick or old-fashioned), uncooked
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup nonfat milk
1 egg, lightly beaten
2 tablespoons vegetable oil
Maple-flavored syrup, warmed
A few more banana slices (optional)
Coarsely chopped walnuts or pecans (optional)



Recipe

Coarsely chopped walnuts or pecans (optional)
In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside.

In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In medium bowl, combine milk, egg, and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened (do not overmix).

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375 degrees). Lightly grease griddle.


For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with 4 or 5 banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts.


YIELD: 12 (4-inch) Pancakes

Nutrition information per serving (1/4 of recipe): 320 calories, 10 g total fat (1.5 g saturated fat), 55 mg cholesterol, 310 mg sodium, 51 g carbohydrates, 3 g dietary fiber, 9 g protein.