Slightly crispy on the outside, moist, buttery and sweet on the inside.
Other than dessert, my favourite meal of the day is breakfast. These pancakes are just one of the reasons why. As a matter of fact, due to their decadence, I think these pancakes are part breakfast part dessert. "Bressert" – could this be a new meal category?? Hmmm something to think about.
I make pancakes at least every other weekend. When I'm looking for an extra special treat I make these. Especially since I always seem to have some ripe bananas kicking around. What I like about these pancakes, other than the fact that they taste phenomenal, is that it uses ingredients that you most likely already have in your kitchen. These are your go to weekend pancakes folks.
Don't let the richness of these pancakes fool you. Since they are packed with fruit, oatmeal and yogourt, they are actually quite good for you. The bonus is that they taste like banana bread and you put maple syrup on top. Are you convinced yet?
These pancakes are more dense then fluffy. Typically when I make pancakes I let them sit a couple of minutes after mixing. Baking powder activates first when it gets wet and then secondly during cooking. So take advantage of the first activation and let your batter sit for 2 minutes so that your pancakes are a bit bigger and lighter.
I recommend frying these in butter if you can. This will result in slightly crispier edges and the saltiness from the butter tastes divine with the bananas and maple syrup.
If you happen to have overnight guests or people over for brunch these pancakes are great for a crowd. If you have any extras left over you can wrap them up and store them in the freezer.
These are sooo ridiculously easy to make and just as ridiculously easy to eat!
In a large bowl, stir together oatmeal, flour, sugar, baking powder, baking soda, salt and nutmeg. In another large bowl, mash banana with a masher or fork. Whisk in eggs and yogourt. Stir in milk and vanilla. Make a hole or a well in mixture, pour in banana mixture and stir until blended. Stir in melted butter.
Coat a large frying pan with butter and set over medium heat until hot. When butter is foamy drop the batter by ¼ cupfuls, spacing the pancakes about 2 inches apart. You should be able to fit about 3 or 4 in the pan. Be careful not to crowd pan. Cook until holes form on the top, and the edges are golden, about 2 to 3 minutes. Turn and cook until golden brown on each side, about 3 to 4 min more. Remove to a platter. Cover to keep warm or hold warm in an oven heated to 275F. Top with maple syrup and icing sugar if desired.