I am not a pancake person. Sugar and white flour just doesn’t do it for me in the mornings. I have avoided this awful breakfast fare due to my hypoglycemia and my concerns that it wasn’t really the best choice to start the day.
However, my family does not agree with me. They love pancakes no matter what time of day. Sometimes on a Saturday or Sunday night we break out the eggs, sausage, and pancake batter and have an all-out breakfast for supper.
So- I have tried to find ways to combat the horrible carb/sugar/syrup-down.
This pancake recipe is hearty and dense and made with whole grains- nothing like the cheap mixes you get in the store. Who knew that making pancake mix was so easy? Use up some of those ripe bananas in your freezer. You do save your ripe ones in the freezer right? The bananas add a natural sweetness and the eggs add protein to keep you fuller longer. No more sugar crashes.
One batch will make about 12-15 dollar cakes
I like mine plain hot off the griddle ;0)
These pancakes will take a little time to fully cook through so make sure to adjust your temperature to prevent over-browning.
The batter should be thick enough so the pancakes have some shape when first placed on the griddle. If your batter is very thin just add tablespoons of wheat flour until thickened. If it is too thick add a little more milk.
1 cup rolled oats (sometimes called old fashioned oats)
1/2 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
2 eggs beaten vigorously
4 very ripe bananas
1 cup milk
- Using a food processor, process the oats into a coarse flour. Mix the oats, whole wheat flour, salt, baking powder, and baking soda together in a mixing bowl.
- In a separate bowl whisk together eggs, mashed bananas, and milk.
- Add the egg mixture into the flour. Stir until just moist. You want the pancakes to have a nice consistency that will hold a shape. If the batter is too thin add up to 1 cup total of whole wheat flour.
- Cook on a griddle pre-heated to 350 degrees. Adjust temperature as necessary.