banana oatmeal pancakes

Oh man, oh man. It’s Sunday again and boy am I glad it is. I had some ugly bananas and didn’t want to make banana bread. What to do? Let’s experiment!

And we came up with this…yummy banana oatmeal pancakes with a ton of butter and maple syrup on top. Perfect right after church and right before the nap.

I mean, take another gander at them. Don’t they just beckon to you? Light and fluffy and creamy and delicious.

Did I mention that they were easy? What more do you want?

Okay… and it’s versatile. Use cooked apples instead of bananas and add some nutmeg and pecans. Or use super soft strawberries and add some orange zest. Or add raisins and chopped walnuts to these. But we thought these were pretty darn good, as is.

Banana Oatmeal Pancakes

Serves 4.

If you can’t find really ripe bananas, just microwave them for about 15 seconds and they will become super soft for mashing.

1 cup old fashioned oats

1 cup all-purpose flour

½ cup brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

¾ cup sour cream

2 large eggs

1 teaspoon vanilla

¾ cup whole milk

2 really ripe bananas

½ stick butter, melted, plus additional for buttering skillet

Maple syrup or honey, for drizzling

Begin by mashing the bananas until nice and creamy. Set aside.

Mix oats, flour, brown sugar, baking powder, baking soda and cinnamon in a bowl.

In another bowl, mix sour cream, eggs, vanilla and milk.

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

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.