There is something quite comforting about preparing these banana and oatmeal pancakes, especially as a start to the weekend. Pancakes draw everyone to the kitchen to graze, for who is it that can resist the aroma of cinnamon in the air – I know I can’t!
The inclusion of oatmeal in the batter shouldn’t put you off. It really does add some welcome texture to these sweet pancakes. Drizzled with hot and spicy maple syrup they are totally irresistible!
Banana Oatmeal Pancakes with Spiced Maple Syrup – Serves 4 – 6
For the spiced maple syrup:
- 1/2 cup maple syrup
- 1/2 cinnamon stick
- 3 whole cloves
For the pancakes:
- 1/2 cup old-fashioned rolled oats
- 1 cup milk (or water)
- 2 Tbsp. firmly packed light brown sugar
- 2 Tbsp. coconut oil
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/2 cup buttermilk
- 1/4 cup yogurt
- 1 banana, peeled and mashed, plus one banana, sliced for topping
- 1 egg, lightly beaten
- Combine the maple syrup, cinnamon stick and cloves in a small saucepan.
- Place over medium heat and bring to a boil. Reduce the heat and let the maple syrup simmer for about a minute before removing from the heat. Let steep for about 15 minutes and then remove the cinnamon stick and cloves.
- Next, combine the oats and milk in a large microwavable bowl. Place the oats in the microwave and cook for about 1 2 minutes, or until the oats are tender and the liquid has been fully absorbed. Stir in the brown sugar and coconut oil and then set aside to cool slightly.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon.
- In another bowl, mix the buttermilk, yogurt and mashed banana in with the oats and stir until well blended. Beat in the egg.
- Add the flour mixture to the oat mixture and stir roughly until moistened (don’t overwork the flour).
- Place a nonstick frying pan over medium heat. Once a drop of water sizzles when it hits the pan, add a small amount of coconut oil. Then, start spooning the pancake batter into the pan.
- Cook until the pancake’s top is covered with bubbles and the edges are lightly browned. Flip and cook until the bottom is similarly browned.
- To serve, top with the spiced syrup and banana slices.