I took some vacation days in a valiant “use ’em or lose ’em” effort. Today is the first day of an extended weekend in which I have nothing planned. So without any work to be done I did what most people would do with plenty of time on their hands.
When The Architect and The Doctor were kids I made pancakes all the time. Nowadays with just two in the house and one a non-pancake lover I don’t make pancakes that often anymore. But I had time, two very ripe bananas, and buttermilk in the fridge. And I was getting tired of banana muffins so…
Banana Oat Buttermilk Pancakes
- 1/3 cup whole wheat flour
- 1/3 cup all-purpose white flour
- 1 cup quick-cooking rolled oats
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 beaten eggs
- 1 cup buttermilk
- 2 tablespoons cooking oil
- 1/3 cup low fat milk
- 2 ripe bananas, smashed
- Dash cinnamon
In a medium mixing bowl stir together flours, rolled oats, sugar, cinnamon, baking powder, baking soda, and salt. In a separate mixing bowl combine eggs, buttermilk, milk, and oil. Add egg mixture to flour mixture all at once. Stir batter just till blended. Add two smashed bananas and fold gently into the batter. Allow the batter to sit for 15 – 30 minutes before frying.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly bubbled and the edges are dry, then turn and cook until golden brown on the second side.
The banana in the batter will burn easily so cook these cakes at a lower temperature than you normally use for pancakes. I finally figured out medium was a good temperature. The pancakes will take a little longer to cook but they won’t turn out dark brown. These pancakes are pretty sweet by themselves but knock yourself out if you want to eat them with real maple syrup. Fresh fruit would be better. And peanut butter would be the best.
Peanut butter and banana pancakes. Yup.