Today is International Pancake Day! The real thing, ya’ll! Don’t let them fool you – or do, and eat pancakes again today.
I haven’t made pancakes since last May when I led a team of pancake flippers and mixers at the Greensboro Curb Market for Strawberry Day. We flipped over 600 pancakes that morning and I deserved a break. But, with National Pancake Day coming and all the pancake photos online – I was ready for another batch. I was looking for a new variation on regular pancakes and arrived at an adapted Banana Oat Pancake with the addition of zero fat Greek Yogurt and low fat milk – oh and some cinnamon! These pancakes are not light and fluffy like the Lemon Ricotta Pancakes or the Old Mill of Guilford Whole Wheat Pancakes I’ve posted before. My Banana Oat Pancakes are dense and heavy but rich and delightful! While there is no oil or butter in the pancake batter – nothing beats a cake cooked in a little butter. The crispy edges will make your morning – or evening – or whenever you decide to mix these up.
I guarantee that you won’t clean your plate but you’ll enjoy every bite and miss the ones you skip! And don’t forget to be creative with your toppings – I picked blueberries but any fruit or nut would be delicious!
- 1 cup old-fashioned oats
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3/4 cup plain fat-free Greek yogurt
- 3/4 cup 1% milk
- 2 large eggs
- 1 teaspoon vanilla paste
- 2 ripe bananas, mashed
- maple syrup
Mix together the dry ingredients and slowly add in the wet. Fold with a spatula and resist the whisk! Don’t over mix! Cook pancakes in a non-stick skillet with small amounts of butter on medium heat. When the pancakes are bubbling on one side – flip! Don’t press down on the pancake – it will loose it’s fluff!
Top with blueberries and maple syrup.