I am a big believer in these oatmeal banana pancakes. We’ve been told for years to eat oatmeal, and whether you do steel cut oats, old fashioned rolled oats, or instant oatmeal, the health benefits are tremendous and the dish itself is easy to throw together. When we were kids, my mom would make oatmeal on winter mornings before we hit the ski slopes, because it was a breakfast that would “stick to our guts.” With brown sugar and tons of cinnamon, butter and a pool of milk or cream, it was always a winner.
While I still eat oatmeal on the regular, I have been on the quest to get protein involved, which will keep me full even longer and give my muscles the fuel they need after a morning workout. So naturally, I turned to pancakes. With all the lovely oatmeal taste, and still moist, these oatmeal banana pancakes are naturally sweet from a couple mashed bananas, and when topped with peanut butter and a drizzle of honey, are the perfect combination of carbs, fiber, protein and fat.
You can either use leftover oatmeal or make it the night before if you feel pressed for time; often as not, I will make oats fresh for each batch since old fashioned oatmeal is so quick to cook. Here’s what you need:
Oatmeal Banana Pancakes
Yields 8 pancakes
¾ c. Old fashioned rolled oats
1 ½ c. Water
1 T. Chia seeds
¼ c. Flax meal
2 Bananas- mashed
1 c. Mixed greens or spinach (optional)
½ t. Pumpkin pie spice
Splash of Orange juice
Pinch of Salt
Begin by pouring oats and 1 ½ cups of water into a small saucepan. Bring to a boil then reduce to a simmer, stirring frequently. While the oats are cooking, mash two bananas in a large mixing bowl. In a blender, add the eggs and greens and blend very well. Once the oats have thickened to oatmeal consistency, about five minutes cook time, add in the chia seeds and pumpkin pie spice and pour into the mixing bowl with banana. Stir to incorporate but also to cool slightly. Add the eggs, salt, flax meal, and orange juice, and whisk until everything is blended together. The batter will be very thick and continue to thicken as you cook, this is normal. Heat two fry pans on medium heat and grease pans in between each pancake. Pour about half a cup of batter per pancake. They are ready to flip once the edges are dull and bubbles have formed. Top with peanut butter and honey, butter and jam, fresh fruit, or plain Greek yogurt. Have a great day!