These Whole Wheat Oatmeal Banana Pancakes are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Whole Wheat Oatmeal Banana Pancakes
Lunch: Cheese and Black Bean Quesadillas
Snack: Almond Butter with Bananas and Apple Slices
Dinner: Sweet Honey Chicken, Ginger Honey Carrots
Breakfast: Whole Wheat Oatmeal Banana Pancakes
Lunch: Garlic Hummus with Pita, Carrot, Celery and Green Pepper Sticks
Snack: Trail Mix
Dinner: Maple Bacon Cheddar Turkey Burgers, Sweet Potato Fries
Pancakes are a weekend ritual at our house. My daughter and I love to cook together and pancakes are the perfect recipe for little hands to help with. She puts on her apron and gets up on her cooking stool. Her favorite part is mashing the bananas for me.
We’ve been taste testing a whole wheat oatmeal pancake recipes for weeks now and finally perfected it this weekend. My daughter loved them, in fact, she ate 4 pancakes throughout the morning. That’s a lot for a little tummy. It feels good to know that we are eating whole natural ingredients instead of a boxed mix with who knows what in it.
I make a lot and freeze them so we can enjoy them throughout the week. They re-heat really well in the toaster oven. Its a fantastic way to make sure we stay full throughout the morning.
Local Ingredient: Whole Wheat Flour (Purchased from the local farmers market. The family grows the wheat and grinds it themselves).
Mashed Bananas
Dry Ingredients
Beautiful Batter
Bubbles - Almost Ready to Flip
Flipped!
Looks awesome! Can\'t wait to eat.
I added some dark chocolate chips to mine. The family LOVED them.
Ingredients
2 bananas, mashed
1 free range organic egg
1 cup rolled oats
1 tablespoon baking powder
1 teaspoon baking soda
2 cups 100% whole wheat pastry flour
1/4 cup coconut palm sugar
2 cups organic skim milk
1/4 teaspoon organic vanilla extract
1/2 teaspoon cinnamon
1/2 cup dark chocolate chips (optional)
Instructions
- Mix together the dry ingredients in a large mixing bowl. (This includes the oats, flour, sugar, and cinnamon. The chocolate chips will be folded in later)
- Mix the wet ingredients in a smaller bowl, and whisk until combined. (This includes the milk, egg, banana, and vanilla extract.)
- Add wet ingredients to dry ingredients and fold together until well blended.
- Add chocolate chips, if using, by folding them into the mixture. You could also drop a few into the pancakes individually when cooking.
- Preheat a skillet over medium-high heat.
- Add a little coconut oil (or use coconut oil cooking spray or olive oil from an oil sprayer) to the preheated skillet.
- Use a 1/4 cup measure to add batter to preheated skillet. Pancake will begin to bubble after a minute or two. Cook about 3-4 minutes then flip.
- TIP - The cook time will differ based on elevation as well as temperature. It may take a pancake or two to get it right)
- After you've flipped the pancake, let it cook for an additional 2-3 minutes, until cooked through.
- Serve hot with your favorite pancake toppings.
Notes
We serve these with fresh banana slices and real dark maple syrup.
Jess says
May 13, 2014 at 1:25 amMade these for the kids breakfast, I halved the recipe. They loved them, half was enough for two days of breakfast for 2 big kids and a toddler.