My typical weekday breakfast is either peanut butter toast or avocado toast. The occasional bowl of cereal or frozen waffle makes it’s way into my routine but for the most part, it’s toast.
Lately, I’ve grown really bored with my usual breakfasts. For the past couple weeks, I’ve been trying to brainstorm healthy and quick breakfasts that are also sustaining.
Last weekend I made a big batch of these banana oat pancakes and decided to freeze several to eat during the week, hoping to cure my breakfast rut.
So far it’s been working. With whole wheat flour and oats, they’re a pretty substantial breakfast and the banana adds a nice touch of sweetness.
It also feels like a treat every morning because I normally only make pancakes on weekends.
I’ve been talking about these as a weekday breakfast but a big stack of these and some coffee would be the perfect addition to a lazy Saturday morning as well.
Banana Oat Pancakes
- 1/2 c. whole-wheat flour
- 1/2 c. all-purpose flour
- 1/2 c. oats
- 2 t. baking powder
- 1/4 t. salt
- 1 1/2 t. cinnamon
- 2 ripe bananas, mashed (1 cup)
- 1 egg, beaten
- 1 c. milk
- 1 T. canola or refined coconut oil
- butter or cooking spray for greasing the pan
- extra bananas or other fruit, for topping
- butter, for topping
- maple syrup, for topping
Heat a griddle or nonstick pan over medium heat and either spray with cooking spray or melt a little butter in the pan. In a mixing bowl, combine all of the ingredients, stirring until everything has been combined. When the pan is hot, use 1/3 c. measuring cup to measure & pour the pancakes, makes pancakes with about a 4-5″ diameter. Let the pancakes cook for a few minutes and when the tops begin to form bubbles, carefully flip them over. Let the other side cook for a few minutes until nice and golden brown. Stack the pancakes high and top with fruit, butter, and syrup.