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Whole Wheat Banana Nut Oat Pancakes by The BakerMama

Whole Wheat Banana Nut Oat Pancakes

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 1x
  • Category: Breakfast

Description

Hearty, healthy pancakes loaded with bananas, nuts and oats are drizzled with a simple, yet oh so scrumptious, peanut butter maple syrup. The perfect way to fuel up for the day!


Ingredients

Scale
  • Pancakes:
  • 13/4 cups whole wheat flour
  • 1 cup old fashioned rolled oats
  • 2 tablespoons dark brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 whole egg
  • 2 cups skim milk
  • 1 teaspoon vanilla extract
  • 2 bananas, mashed
  • 1/4 cup pecans, chopped
  • 1/4 cup ground flax seed
  • Peanut Butter Maple Syrup:
  • 1/4 cup peanut butter, smooth or crunchy
  • 1/2 cup real maple syrup

Instructions

  1. In a medium mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, whisk together the egg and vanilla. Mash the banana and whisk that in as well. Add the milk and whisk until well combined.
  3. Combine the dry ingredients with the wet ingredients and stir to combine. Fold in the pecans and flax seed. Let the batter sit for a few minutes while the griddle heats up.
  4. Spread a little oil over a hot griddle. Use a ladle or 1/4 cup measuring cup to spoon the batter onto the preheated griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Keep cooked pancakes warm in a 200°F oven and repeat with the rest of the batter.
  5. In a small saucepan over low heat, melt the peanut butter. Whisk in the maple syrup just before you are ready to serve the pancakes. Drizzle pancakes with warm peanut butter maple syrup and enjoy!