Oatmeal Banana Bread Pancakes Food

OATMEAL-BANANA PANCAKES

Steps:

• Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
• Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

OATMEAL BANANA BREAD PANCAKES

Steps:

• In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla.
• Pour over the flour mixture and stir until almost smooth.
• Let stand for 10 minutes.
• Heat a nonstick skillet or griddle to medium heat.
• Brush lightly with some of the oil.
• Pour in about 1/3 cup batter for each pancake.
• Cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill inches.
• Turn and cook until the underside is golden brown, about 1 minute.
• Repeat with remaining batter, brushing skillet with more oil if necessary.

BANANA, RAISIN, AND OATMEAL PANCAKES

Steps:

• Whisk together first 6 ingredients in medium bowl.
• Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend.
• Whisk dry ingredients into yogurt mixture just until blended.
• Fold in mashed bananas, raisins, and 1/4 cup melted butter.
• Brush nonstick griddle or skillet with melted butter; heat over mediun heat.
• Working in batches, pour batter by 1/3 cupfuls onto griddle.
• Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes.
• Turn pancakes over cook until bottoms are golden brown.
• about 2 minutes.

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

BANANA BREAD PANCAKES

Steps:

• Combine sliced bananas and sugar in small bowl;set aside.
• Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear.
• For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown.
• Serve topped with warm aunt jemima syrup and pecans.

OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP

Steps:

• Whisk juice and honey together in saucepot.
• Bring mixture to boil over medium high heat, then drop the heat to medium.
• Simmer mixture and reduce it to syrup, about 15 minutes.
• Remove from heat and let syrup cool before using.
• To make pancakes, add bananas, milk and vanilla to blender and puree until smooth.
• In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
• Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it.
• Gently fold in the whipped egg whites into batter.
• Heat a large nonstick griddle coated wtih cooking spray over medium heat.
• Drop 1/4 cup batter for 5-inch pancakes onto griddle.
• Cook until lightly browned, about 1 1/2 minutes per side.
• Serve with banana slices and a drizzle of pomegranate syrup.

BANANA BREAD PANCAKES

Steps:

• For the pancakes: in a large bowl, combine flour, salt, sugar, cinnamon, baking powder, nutmeg and ginger.
• In a medium bowl, combine egg yolks, butter, milk, and vanilla; add to flour mixture and mix briefly (batter will be lumpy). Beat egg whites until stiff peaks form; gently fold into batter. Gently fold in bananas and walnuts (reserve 1 tablespoon of walnuts for garnish).
• Cook pancakes until golden brown on both sides.
• Top with caramelized bananas and reserved walnuts. Serve with warm applesauce.
• For the Bananas: Melt butter in a non-stick saucepan over medium heat. Add brown and white sugar and nutmeg; cook until sugars dissolve. Add bananas; cook until mixture thickens and bananas start to brown. (Optional: add 2 tablespoons of Kahlua and cook for 3-5 minutes longer, until thickened.).