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3/4 cup quick-cooking rolled oats
2/3 cup whole wheat flour
1/4-1/2 teaspoon salt (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 medium-size ripe banana, mashed
3/4 cup buttermilk
About 2 tablespoons salad oil
In a bowl, combine oats, flour, salt, baking powder and baking soda.
In another bowl, mash the banana with an electric mixer or a fork (you should have about 3/4 cup).
With mixer or fork, beat egg with the mashed banana until blended. Add buttermilk and 2 tablespoons oil; mix until smooth. Add the dry ingredients and stir until blended.
Heath an electric griddle to 350 (or place a 10-12-inch frying pan over medium heat until a drop of water sizzles on it). Brush griddle lightly with oil. Spoon 3 tablespoons batter per pancake onto griddle; cook until top of pancake is set and bottom is medium brown, about 2 minutes. turn pancakes, cook until medium brown, 1 1/2 minutes more. Repeat with remaining batter.
Makes 10 pancakes.
Lois Anderson
Truckee, California
Note: Mine cooked quicker. I sprinkled with chopped pecans and drizzle some honey.
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