Banana Oat Pancakes

Another delicious way to use up all those leftover bananas :P Owen says these are so delicious all on their own, he doesn't need maple syrup! (I did cheat and sprinkle on some mini chocolate chips too.)
Serves 6-8
Ingredients
  • ​2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 heaping cup mashed bananas (3 large ones)
  • 3 cups milk
  • 2 cups (6 ounces) old-fashioned rolled oats
  • 4 large eggs
  • 6 tablespoons vegetable oil
  • 6 tablespoons sugar


​Equipment
  • griddle
Directions
  1. In a large bowl, whisk together flour, baking powder and salt.
  2. Combine the mashed bananas, oats and milk in a medium bowl. Let sit until the oats are softened, about 5 minutes.
  3. Add the eggs, oil and sugar to bowl with banana mixture and whisk until well combined.
  4. Add banana mixture to flour mixture. Whisk just until combined.
  5. Heat griddle to medium heat. Use a 1/4 or 1/3 cup measure to scoop portions on to the griddle to cook. (Optionally, sprinkle mini chocolate chips onto the pancakes after pouring, before the first flip.)
    1. Note that these are pretty thick and hefty pancakes, so they'll need longer time on lower heat to cook all the way through without burning. I found turning both burners to just below medium and cooking for 3-3:30 per side worked well.
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Source

Notes:
  • I doubled the recipe to use my "standard" number of mashed bananas.
  • That's a lot of milk! Instead, I use 3 cups of water + 9 tablespoons (or a heaping half cup) of Bob's Red Mill Non-fat Milk Powder.