Oatmeal Banana Pancakes

Hi everyone! Hope you all had an awesome weekend. It was another hot one in New England!!

Just want to remind you one last time...be sure to enter my fun Plentils giveaway on the blog! You're welcome to leave a comment and be eligible to enter the giveaway until 11:59 PM EST tonight, July 2nd. So head on over and leave a comment for your chance to win!

And now let's talk pancakes!! And more specifically, oatmeal banana pancakes. Pancakes aren't necessarily thought of as a super healthy breakfast, but this variation is definitely better for you than the "traditional" pancake. It's a wonderful weekend breakfast idea when you might have a little more time on your hands to put them together!

The recipe is adapted from a Taste of Home cookbook that I have. I'm actually going to list the original ingredients and the ingredients I used when I made these. The changes I made included adding cinnamon, substituting yogurt for buttermilk (simply because I didn't have buttermilk on hand), adding double the amount of vegetable oil, and adding a mashed banana...and that last addition is why I call them oatmeal banana pancakes. ;) The original recipe is for oatmeal pancakes, sans the banana.

Original recipe ingredients:

-1/2 cup plus 2 Tbsp. quick oats

-1/2 cup whole wheat flour

-1/2 cup all-purpose flour

-1/2 tsp. baking soda

-1/2 tsp. salt

-1/3 cup packed light brown sugar

-1 egg

-2 Tbsp. vegetable oil

-1 cup buttermilk

In a small bowl, combine the oats, flours, baking soda, salt, and sugar. In another small bowl, beat the egg, oil, and buttermilk. Stir into dry ingredients until just moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Makes 10 pancakes.

Barbershop recipe ingredients:

-1/2 cup plus 2 Tbsp. quick oats

-1/2 cup whole wheat flour

-1/2 cup all-purpose flour

-1/2 tsp. baking soda

-1/2 tsp. salt

-3/4 tsp. cinnamon

-1/3 cup packed light brown sugar

-1 egg

-one 6-oz. container vanilla yogurt (fat free)

-3 - 4 Tbsp. vegetable oil

-1 mashed, ripe banana (medium)

In a small bowl, combine the oats, flours, baking soda, salt, cinnamon, and sugar. In another small bowl, beat the egg, yogurt, oil, and mashed banana. Stir into dry ingredients until just moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Makes 10 pancakes.

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You've probably noticed that these pancakes aren't exactly light n' fluffy! They're definitely a heartier, thicker pancake. And I looooved 'em! The texture was actually a really nice change from the more traditional fluffy pancake. And they filled you right up too! I ate three pancakes, topped with some sliced strawberries and bananas and a drizzle of maple syrup, and I was super full. A breakfast that's filling, healthy, and delicious? Perfection.

The pancakes look like they might be burnt, but I assure you that they weren't. That color is just a nice, golden brown. ;)

I don't think I mentioned that these pancakes were also very moist. Another one of their great qualities!

So. Good.

Hope everyone's week is off to a great start today!