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These banana pancakes are hearty, thanks to a batter made with rolled oats, whole-wheat flour and plain yogurt. Replace 1/4 cup flour with ground flaxseeds or ground pumpkin seeds for a nuttier flavor.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Watch: Banana oatmeal pancakes.
Journalists: The broadcast-quality video (1:36) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 cup hot water or boiling water
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup skim milk
- 1/4 cup fat-free plain yogurt
- 1 mashed banana
- 1 egg
Directions
In a large bowl, combine the oats and hot water. Let sit for 1 to 2 minutes until the oats are creamy and tender. Stir in oil and sugar; set aside to cool slightly.
In a medium bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon; whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well-blended. Beat in the egg. Add the flour mixture to the oat mixture and stir until just moistened. Place a nonstick frying pan or griddle over medium heat. Once hot, spoon 1/4 cup pancake batter into the pan. Cook for about 2 minutes, until the top surface of the pancake is covered with bubbles and the edges are lightly browned. Flip the pancake and cook for another 2 to 3 minutes. Repeat with remaining pancake batter.
