Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?
This month I was assigned Jess Fuel, a wonderful blog with an amazing variety of recipes. I decided to make her Banana Oatmeal Pancakes + was SO pleased with how they turned out – absolutely delicious + super simple to prepare. They are lusciously thick, yet incredibly light + fluffy, with a great texture (almost like a pancake-muffin hybrid) from the mashed bananas + oats. I specifically chose this recipe because I thought Fearless Toddler would enjoy helping me make them AND eat them, + I was right! She loved helping with the measuring + mixing, and gobbled up the finished product. While you can certainly top them with maple syrup, I thought they had a perfect flavor + sweetness as is, so I simply topped mine with a light swipe of butter. And while they were great hot off the griddle, I refrigerated + reheated the leftover pancakes the next day, + they were still awesome! Y’all know I love my leftovers. =)
Thank you to Jess for introducing me to these awesome pancakes + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!
Banana Oatmeal Pancakes
Makes 6-8 pancakes, adapted from Jess Fuel
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp kosher salt
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup quick-cooking oats
1 egg, lightly beaten
1 cup milk
1 tbsp vegetable oil
2 tbsp brown sugar
1 cup mashed ripe bananas
cooking oil spray or butter, for frying the pancakes
Optional, for serving: butter, maple syrup, and/or sliced bananas
In a large bowl, combine both flours, salt, baking powder, cinnamon, nutmeg and oats.
In a separate bowl, combine beaten egg, milk, vegetable oil, brown sugar, and mashed bananas until well-blended.
Pour the egg-milk mixture (wet ingredients) into the flour mixture (dry ingredients) and stir until just combined.
Heat a large skillet over medium heat. Spray or butter the pan. Pour a 1/2 cup of batter into the pan. When the top begins to bubble, flip the pancake and cook another minute or 2, until both sides are golden brown. Repeat until all pancakes (6-8 total) are cooked.
Serve warm, as is, or topped with butter, maple syrup, and/or sliced bananas.