Banana-Oat Pancakes (Inspired by Ecuador)

I started to really love banana pancakes after traveling to Ecuador on a service trip with my University. We stayed at a biomarine station in the middle of the rainforest and the cooks there were amazing! Every morning there was fresh fruit juice and many of the mornings we had banana pancakes. So, in honor of Ecuador, my first Brenana Bread blogpost will be about banana pancakes!

Estacion Biologica Congal. 

The bunkhouse where we stayed.

If you're looking for the adventure of a lifetime look into volunteering here. It's amazing. Check out the Congal Biomarine Station Facebook Page. The people are wonderful! Anyway, back to pancakes. It's also imperative, I think, that you listen to Jack Johnson's "Banana Pancakes" while cooking these. I made them for a late breakfast yesterday and decided to add in oats. I think that was a good decision. :)


Ingredients:
1/2 cup skim milk
1/2 cup old fashioned oats (quick cooking will also work)
3/4 cup Bisquick baking mix
1 egg
1 banana

Measure out 1/2 cup of skim milk and add the oats to the milk. Let them soak in the milk for about ten minutes so they get soft. Measure out 3/4 cup of Bisquick into a bowl.

Combine all ingredients and add chunks of banana. I use a spoon to make the chunks and then use a fork to mash them into the mixture. It's okay if it's a little lumpy.

Cook over medium heat.

Cook until the edges begin to look like they're set. Little bubbles will start forming in the batter.

Check for golden brown color and flip it!

The chunks of banana get ooey gooey and cook up perfectly. Every once in awhile you get a chewy bite where you can really taste the oats. Top with some butter and raw sugar and enjoy! The banana makes the pancake sweet enough that you don't need to use maple syrup... unless you want to indulge. :) This recipe makes 3 medium sized pancakes. Keep that in mind if you're feeding a crowd! 

Pin It