Tuesday, June 26, 2007

Banana-Oat Pancakes

We had some eggs that needed to be used up this week, and even though I was tempted to try more chocolate-peanut butter combinations, for the sake of my waist-line, I tried a couple of new whole grain pancake recipes.

First up, a recipe from King Arthur's Whole Grain Baking. Seems I never have ripe bananas on hand when I want them, but I've gotten better lately about freezing ripe bananas to use later on for baking. I just peel them, toss them in a ziploc bag and put them in the freezer. When you're ready to use them, they thaw pretty quickly and a few seconds in the microwave can speed along the thawing process quite nicely.

Whole Grain Pancakes

These pancakes are nice and moist and I really like the addition of cinnamon and nutmeg. I did halve the nutmeg - 1/2 teaspoon for such a small batch of pancakes seemed like far too much and I was glad I did - 1/4 teaspoon was plenty. These pancakes, because they are so moist, tend to take a little longer to cook, so you'll probably want to cook them on lower heat than a regular pancake or they will scorch on the outside before they are completely cooked inside. To jazz the pancakes up, I added some fresh blueberries and pecans, but a few chopped walnuts would also make a very nice addition.

Coming later on...........a new buckwheat pancake recipe...............


  1. Alysha, those pancakes look wonderful. I was thinking the oats might make them dry, but the bananas must keep them moist. Question: do you have a problem with liquid seeping from your bananas when you freeze them?

  2. wow those look good! I think I would totally mess up the healthy aspect and use a pecan praline syrup on them...but... YUMMMY

  3. Laura - The frozen bananas do tend to be a bit mushier and perhaps more, uh, "liquidy", but I wouldn't say it's ever been a problem.

    Marye - Hey, go for the pecan praline syrup - it sounds awesome!

  4. Woooow!!! they look soooo yummy!