Whole Wheat, Oats, And Banana Pancakes
Light and fluffy whole wheat, oats and banana buttermilk pancakes that are a good way to go for breakfast or a weekend brunch.
Servings Prep Time
6pancakes 15minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
6pancakes 15minutes
Cook Time Passive Time
15minutes 10minutes
Ingredients
Instructions
  1. Soak the rolled oats in 3/4 cup buttermilk for about 20 minutes. Add the other 3/4 cup buttermilk, the sugar and the other wet ingredients in the order given. Lightly whisk after each addition.
  2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in another large bowl. Gently stir in the wet ingredients into the dry ones till just combined. Let the thick batter sit for about 10 minutes.
  3. Heat a griddle. When hot, turn down the stove to low to medium heat and lightly brush with oil. I like to use melted butter. Pour about 1/4 cup batter per pancake onto griddle. Cook for about a minute till bubbles appear on surface and undersides of the pancakes are golden-brown. Flip them over and cook other side, till similarly done.
  4. Serve warm with toppings of choice.