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Banana-Oatmeal Pancakes with Maple-Rum Syrup

Source of Recipe


Country Living






List of Ingredients



• 1-1/3 cups buttermilk
  
• 1/2 cup quick-cooking rolled oats
  
• 1 cup unsifted all-purpose flour
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1 Tbsp vegetable oil
  
• 1 large egg
  
• 1/2 tsp vanilla extract
  
• 1-1/2 cups (about 2 large) coarsely chopped ripe bananas
  
• 3/4 cup maple syrup (Grade A, if available)
  
• 1 tsp rum (or 1/2 tsp rum extract)
  
• 1/4 tsp ground cinnamon
  
• 3 Tbsp chopped pecans, toasted
  






Instructions



1. Heat oven to 200° F. In a small bowl, combine buttermilk and oats. Set aside for 10 minutes. In a large bowl, combine the flour, baking powder and salt. In a medium bowl, whisk together vegetable oil, egg and vanilla. Add egg mixture and oat mixture to flour mixture, combining well. Fold in chopped bananas. If mixture seems too thick, add 1 to 2 tablespoons water.
   
   
2. Heat a nonstick griddle or skillet over medium-high heat. Coat with vegetable-oil cooking spray. Spoon 1/3 cup batter for each pancake onto hot griddle. Cook until tops bubble and edges are crisp -- 3 to 5 minutes. Turn pancakes over and cook 1 minute more. Repeat with remaining batter and keep pancakes warm in oven.
   
   
3. In a small saucepan, combine maple syrup, rum and cinnamon over low heat until warm. Top pancakes with warm syrup and toasted pecans; serve.
   
   Makes 9 pancakes
   (3 servings)