Fluffy Banana Oat Pancakes

I love these pancakes... they taste good and they are good for you! That is, until you load them up with syrup. But, hey, you can't win em all, right?:)

Fluffy Banana Oat Pancakes

makes about 20 pancakes

1 cup old fashioned rolled oats
3 cups whole wheat flour
1 1/2 tablespoon ground flax seed
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups low-fat milk
1 cup plain or vanilla yogurt
3 tablespoons melted butter or canola oil
1/3 cup honey
1 1/3 cup puréed ripe bananas, about 4 medium bananas
2 eggs, lightly beaten


1. Place a large skillet or griddle on the stove (you can also use an electric skillet) and preheat over low heat while you make the batter.

2. Add the oats to a food processor or bullet blender and process until the mixture is very fine (unless you want to leave the oats as is for a chunkier texture). In a medium-large sized bowl, whisk together the whole wheat flour, ground oats, flax seed, baking powder, baking soda, cinnamon, and salt. Set aside.

3. In a separate medium-sized bowl, combine the milk, yogurt, butter or canola oil (if using butter, allow it to cool to room temp first), honey, banana, and eggs. Hand whisk until thoroughly combined, but do not beat.

4. Make a well in the center of the flour mixture. Pour the liquids into the bowl and stir with a wooden spoon until well incorporated. Again, do not beat the mixture. Just stir until moist and combined.

5. Turn the heat on the pan or griddle up to medium-low. Grease with cooking spray, oil, or butter according to your preference. Add the batter 1/4 cup per pancake to the pan. Cook until golden brown on the bottom before flipping.

6. You can usually tell it is ready to flip because the top will start to bubble.

This batter is thick so you'll probably want to spread it a bit once you pour it onto the griddle.

Recipe from goodlifeeats.com