Banana Oatmeal pancakes

2 cups buttermilk pancake mix or whole wheat pancake mix prepared according to the instructions

1/2 teaspoon ground cinnamon
1 1/2 tablespoons granulated sugar
1 whole ripe and firm banana, chopped into cubes
1/3 cup regular old-fashioned oats
1/3 cup miniature semi-sweet chocolate chips
1/3 cup chopped pecans

Garnish:

Sliced bananas
Miniature semi-sweet chocolate chips
Whipped cream

Add the remaining ingredients to the prepared batter and mix just until combined.

Heat griddle and cook the pancakes using 1/4 cup per pancake. Cook according to the griddle instructions.

Whole Wheat Oatmeal Banana Pancakes

All Recipes

www.allrecipes.com

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 tablespoons dry milk powder
1 egg
2 tablespoons vegetable oil
2 cups milk
1 teaspoon vanilla
1 banana, mashed

Additional ingredients I added after reading the reviews online: 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Place the rolled oats into the jar of a blender and blend until mixture resembles coarse flour. Mix together the blended oats, whole wheat flour, all-purpose four, baking soda, brown sugar, baking soda, salt and dry milk powder in a bowl; set aside.

Whisk together milk, eggs, vanilla and oil. Stir in the banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium high-heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

Note: You can omit the banana and add 1/2 cup applesauce and 1 1/2 teaspoons ground cinnamon.

Makes 12 pancakes

                                                                                  Recipe by amom2boys

Multi-grain Pancakes

Another recipe of All You cookbook. Very good flavor and texture.

www.allyou.com

3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed brown sugar
1 large egg, beaten
1 cup whole milk (I used fat-free)
1/4 cup plain yogurt
1 tablespoon melted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

Mix the dry ingredients in a medium-size bowl. In another bowl, mix the remaining ingredients. Add the dry ingredients to the wet ones and stir until just combined.

Cook on a hot griddle according to the manufacturer's directions.

Note: I added 1/8-1/4 cup more milk to make the batter thinner and easier to cook thoroughly. Serve with fresh fruit, maple syrup or warm honey.


Makes 12-14 medium-size pancakes

Banana Pancakes

Five ingredient Recipes

www.tasteofhome.com

2 cups Bisquick
1 egg
1 cup milk
1 cup mashed banana (the bananas have to be very ripe)
3/4 cup peanut butter chips or swirled chocolate chips

Mix the wet ingredients and add the Bisquick and peanut butter chips. Cook on a hot griddle using 1/4 cupfuls of batter. Serve with Maple syrup.

Note: I skipped the peanut butter chips and I added 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon before cooking the pancakes.


12-14 pancakes

Gingerbread Pancakes

Betty Crocker, Bisquick Cookbook
www.bettycrocker.com

2 1/2 cups Bisquick Original or Reduced-Fat baking mix
3/4 cup apple butter
1 cup milk
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

Heat griddle or skillet; grease if necessary. Stir all ingredients until blended.

Spoon batter by 1/4 cupfuls onto hot griddle.

Cook until edges are dry. Turn; cook until brown.

Makes about 18 pancakes.

High Altitude: (3500-6500 ft): No changes

Baked Peach Pancake

1997 Southern Living, Annual Recipes
www.southernliving.com

 

 

3 tablespoons brown sugar, divided
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1 large peach or plum, thinly sliced
1/3 cup milk
2 large eggs
1/3 cup all-purpose flour
2 tablespoons butter
Sifted powdered sugar
Maple syrup

Combine 1 tablespoon brown sugar, cinnamon, and lemon juice; add peach slices, tossing to coat. Set aside.

Whisk together remaining 2 tablespoons brown sugar, milk, eggs and flour. Set batter aside.

Place butter in a preheated 9-inch ovenproof skillet (I used a pie plate) in a 425 F oven 5 minutes or until butter melts.

Pour batter into hot skillet; spoon peach mixture over batter.

Bake at 425 F 16-18 minutes or until puffed and golden. Sprinkle with powdered sugar; serve with maple syrup.

Yield: 4 servings

                                                                                  Mrs. Stanley Pichon Jr.
                                                                                  Slidell, Louisiana

Apple Pancakes with Cider Syrup

www.tasteofhome.com

1/2  cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup finely chopped apples
1/4 cup raisins
2/3 cup buttermilk
1 egg, separated
2 teaspoons butter, melted
1/4 teaspoon vanilla extract

Syrup

1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
1 cinnamon stick (1 1/2 inches)
Dash ground nutmeg
Additional butter (optional)

In a small bowl combine the first 6 ingredients; stir in apples and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.

Pour batter by heaping 1/4 cupfuls onto hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.

Meanwhile in a small saucepan combine the syrup ingredients. Bring to a boil over medium heat; cook and stir for 2 minutes ir until thickened. Discard cinnamon stick.

Serve pancakes with warm syrup and additional butter if desired.

Yield: 6 pancakes (2/3 cup syrup)

Chocolate Chip Pancakes

Taste of Home-Bonus Book
www.tasteofhome.com

Pancakes:

2 cups all-purpose flour
1/4 cup sugar
2 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil
2 tablespoons baking powder
1 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips

Cinnamon Honey Syrup:

1 cup honey (I used Maple Syrup)
1-2 teaspoons cinnamon
1/4 cup butter

In a bowl combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.

Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave uncovered, on high until butter is melted and syrup is hot, stirring ocacasionally.

Serve with pancakes.

Yield: 6 servings (2 pancakes per serving)

                                                                                                       LeeAnn Hansen

                                                                                                        Kaysville, Utah

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Toasted Pecan Pancakes

Southern Living 1999 Annual Recipes

www.southernliving.com

1/2 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup uncooked quick-cooking oats
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans, toasted
1 large egg or 1/4 cup egg substitute
1 cup buttermilk
2 tablespoons vegetable oil
Hot syrup

Stir the first 9 ingredients; make a well in center of mixture.

Stir together the egg, buttermilk and oil; add to dry ingredients, stirring just until moistened.

Pour about 2 tablespoons batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges look cooked; turn and cook other side.

Serve with syrup

Yield: 14 small pancakes or 7 pancakes if using 1/4 cup for each pancake as I did.

Peach Buttermilk Pancakes

Southern Living, 2008 Annual Recipes

2 cups all-purpose baking mix
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 large egg
1 1/2 cups peeled, diced fresh peaches

Toppings:

Sweetened whipped cream
Diced fresh peaches

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches.

Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Cook pancakes 4-6 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side until golden brown.

Serve with desired toppings

Makes 16 (4-inch) pancakes

Apple Blueberry Oven Pancake

Pancake Mix:

3 eggs, beaten
3/4 cup flour
3/4 cup milk
2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons grated orange or lemon zest

Blend well.

1 large Granny Smith apple, peeled and cut into 1/4 inch thick wedges
1/4 cup fresh blueberries
2 tablespoons brown sugar
2 tablespoons butter

Place 9-inch pie plate in a 375 F preheated oven and leave there for 10 minutes.

Remove pie plate and place the butter in pie plate to melt. Rub on sides.

Spread apples evenly on bottom of plate; sprinkle with the blueberries and pour the egg mixture evenly over top of fruit. Sprinkle evenly with the brown sugar.

Bake at 350 F for 20-25 minutes or until golden brown.

Serve with hot syrup.

Makes 6 servings

Apple Wheat Germ Hot Cakes

Weight Watchers Annual Recipes for Success 2006

(3 points without the syrup)

2/3 cup whole wheat flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup low-fat buttermilk
2/3 cup water
1/2 cup unsweetened chunky applesauce
2 tablespoons light brown sugar
2 tablespoons butter, melted
2 tablespoons apple butter
1/4 teaspoon ground nutmeg
1 large egg
Cooking spray
1/4 cup toasted wheat germ (I used regular wheat germ)

Combine dry ingredients. Combine wet ingredients. Add the dry ingredients to the wet mixture mixing with a whisk; stir just until moist.

Heat a nonstick griddle or nonstick skillet lightly coated with cooking spray over medium heat.

Spoon about 1/4 cup batter for each pancake onto pan. Sprinkle each pancake with 1 teaspoon wheat germ. Turn hotcakes when tops are covered with bubbles and edges look cooked.

Yield: 6 servings (serving size: 2 pancakes)

Gingerbread Pancakes

Betty Crocker's Bisquick Cookbook

2 1/2 cups original Bisquick Mix
3/4 cup apple butter
1 cup milk
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

Heat griddle or skillet; grease if necessary.

Stir all ingredients until blended. Pour batter by a little less than 1/4 cupfuls onto hot griddle.

Cook until edges are dry. Turn; cook until golden brown.

Apple Pancakes

Cooking Light, Annual Recipes 1997

1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Dash ground nutmeg
2 cups low-fat buttermilk
1 tablespoon honey
1 tablespoon molasses
1 tablespoon margarine (butter), melted
2 teaspoons lemon juice
2 eggs
2 cups finely chopped Granny Smith apple
Vegetable cooking spray

Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Add to flour mixture, stirring until smooth. Fold in apples. Let stand 5 minutes.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield: 14 pancakes (serving size: 2 pancakes)

Shaun'S Banana Pancakes

One of my husband's co-workers gave him this recipe along with a container with Coconut Syrup. We loved it!!



1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons  vegetable oil
2 ripe bananas, mashed

Combine flour, sugar, baking powder and salt. In a separate bowl mix together the egg, oil, milk and bananas.

Stir flour mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides; serve hot.

Yield: 12 pancakes

Coconut Syrup:

1 (13.5 ounce) can coconut milk
2 tablespoons cornstarch
2 cups light corn syrup
1/2 cup white sugar
1/2 cup shredded sweetened coconut

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

Yield: 4 cups

German Apple Pancakes or Dutch Baby

Betty Crocker: New Cookbook-
www.bettycrocker.com

2 eggs
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt

1 medium-sized Granny Smith apple, peeled and cut into thin wedges
2 tablespoons firmly packed brown sugar
2 tablespoons melted butter
1/4 teaspoons cinnamon

Use a 9-inch pie plate. Pour the melted butter in the pie plate covering bottom and sides. Sprinkle the sugar and cinnamon into the pan. Arrange the apple wedges covering the bottom of the plate.

Make the batter mixing wet ingredients and adding the dry ingredients already combine. Mix well and our onto the apples.

Preheated 400 F oven. Bake for 30-35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate. Sprinkle with powder sugar if desired and serve with syrup.

Yield: 2-4 servings

Variation:

Puffy Oven Pancake

Do not use the apples, brown sugar and cinnamon. Pour the batter into the greased plate. Bake at the same temperature for 25-30 minutes or until puffy and deep golden brown.

Serve immediately sprinkling with powder sugar, lemon juice. Serve with cut-up fresh fruit.

Oahu Pancakes

I came up with this recipe after eating something similar at Denny's.

Pancakes:

1 1/2 cups Krusteaz buttermilk pancake mix
1 cup crushed pineapple undrained
1 teaspoon vanilla extract
2/3 cup plus 2 tablespoon water
1 1/2 tablespoons sugar
3 tablespoons white vanilla chips

Mix the wet ingredients first and then add the pancake mix and chips. Cook in a hot griddle stirring the batter every time you are going to make a new batch of pancakes so the pineapple and chips do not stay in the bottom of the pitcher or bowl you are using.

Yield: 12 pancakes

Pineapple Sauce:

1 medium-sized can pineapple chunks in their juice or light syrup
2 tablespoons firmly packed brown sugar or to taste
1 teaspoon butter
1 teaspoon cornstarch
1 tablespoon water (to dissolve the cornstarch in)
Few drops of imitation rum extract

Cook all this ingredients together until slightly thick.

Serve the pancake with the sauce on top. Garnish with shredded coconut and whipped cream.