Oatmeal Cookie Pancakes

This recipe is from Rachael Ray on the Food Network. I saw her make this along with some other things for a 30-minute breakfast on her show one day.  30 minutes. Yeah, right. Maybe if I’d already had about 6 cups of coffee.  Needless to say, it takes me something more than 30 minutes to pull this all together.  ‘

We actually had these for breakfast this morning with some sausages and fresh fruit on the side. A great way to start a lazy day.  If you’re having this for a late breakfast, it will likely take you all the way through to supper.  Oops…dinner.  Sorry, I slip sometimes. It’s that growing up in the rural south in the 50′s and 60′s thing, you know.

To make 12 generous sized pancakes, here’s what you need:

1 cup old fashioned oats
1 cup all-purpose flour
½ cup light brown sugar
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ cup chopped walnuts or pecans
¾ cup sour cream (I used light sour cream)
¾ cup milk (I use 1%)
2 large eggs
1 tsp. vanilla extract
2 ripe bananas, mashed up
¾ cup raisins
¼ cup butter, melted
Syrup or honey for serving

Tip: If you don’t have or can’t find very ripe bananas, put them in the microwave for about 15-20 seconds and they will get soft enough to mash.

Here’s what you do:

Mix dry ingredients (the first 7), in a bowl.

In another bowl, mix the wet ingredients (the next 4).

Whisk the wet ingredients into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat (or an electric griddle to 350) and brush with additional melted butter or spray with cooking spray. Use 1/3 cup batter for each pancake.

Cook until bubbles form on the top, then turn. These are very tender pancakes while still wet, so use a wide spatula and turn very gently. Cooking time is about 2 minutes per side.

Keep extra pancakes tented with foil to keep hot. Serve with syrup or honey drizzled over the top. These are sweet pancakes and don’t need very much of either!

Enjoy!