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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2007
Ingredients
Method
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.)
Nutritional facts Per each of 6 servings: about
- Sodium 343 mg
- Protein 10 g
- Calories 371.0
- Total fat 12 g
- Cholesterol 82 mg
- Saturated fat 5 g
- Total carbohydrate 56 g
%RDI
- Iron 19.0
- Folate 37.0
- Calcium 11.0
- Vitamin A 11.0
- Vitamin C 5.0
