This is our family's favorite pancake recipe. My husband makes pancakes nearly every weekend. We don't have to feel too guilty eating these pancakes. They are delicious with or without syrup. He often double the recipe and makes extra for the freezer. The kids can pop them in the toaster during the week.
1 c whole rolled oats
1 c whole wheat flour
3/4 c all purpose flour
1/4 c brown sugar
2 T dry milk powder
1 t ground flaxseed
2 t baking powder
1/2 t baking soda
1/2 t salt
1 egg
2 c milk
2 T vegetable oil
1 t vanilla extract
1 t cinnamon
2 ripe bananas, smashed
Put the rolled oats in a food processor and blend into a coarse flour. Whisk all dry ingredients together and set aside.
Whisk together the egg, milk, and vanilla extract. Then mix in bananas.
Add the wet ingredients to the dry, stirring until just combined. Let batter stand for five minutes.
Cook on a lightly oil griddle over medium-high heat. Using a 1/4 c scoop put batter on griddle and cook until edges are dry and the batter has many bubbles. Flip and cook until brown on the other side. Repeat using all the batter.
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