Start your day with these hearty flapjacks
bursting with goodness and flavor from bananas, oats and just
a hint of cinnamon. Do like Elvis would...you know he would...and
spread peanut butter on them before drizzling with warm syrup.
Hearty Banana
Oat Flapjacks
2 large ripe bananas,
peeled and sliced
1 tablespoon granulated sugar
1 cup all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
Aunt Jemima® syrup, warmed
Banana slices (optional garnish)
Coarsely chopped walnuts or pecans (optional garnish)
In medium bowl, combine
banana slices and sugar; stir to coat slices with sugar. Set
aside.
In large bowl, combine
flour, oats, baking powder, cinnamon and salt; mix well.
In medium bowl, combine
milk, egg and oil; blend well. Add to dry ingredients all at
once; mix just until dry ingredients are moistened. (Do not overmix.)
Heat griddle over medium-high
heat (or preheat electric skillet or griddle to 375°F). Lightly
grease griddle.
For each pancake, pour
scant 1/4 cup batter onto hot griddle. Top with four or five
banana slices. Turn pancakes when tops are covered with bubbles
and edges look cooked.
Serve with warm syrup
and, if desired, additional banana slices and nuts.
Makes about 12 (4-inch)
pancakes.
Recipe provided courtesy of The Quaker Oats Company.
