Banana Raisin And Oatmeal Pancakes Recipes

BANANA OATMEAL RAISIN MUFFINS

Steps:

• Soak raisins with 1 tablespoon water. Chill for 2-3 hours. When ready to use, remove from the refrigerator, squeeze dry and pat with paper towel.
• Preheat the oven to 380°F (190°C). Line a 12-muffins/cupcakes baking pan.
• Sieve the flour, baking powder, baking soda and salt into a bowl. Add in the brown sugar and whisk to mix the dry ingredients together. Set aside.
• Combine the quick oats and milk together in another bowl. Set aside.
• In a new bowl, beat the egg, add in the vegetable oil and beat to incorporate. Add in the mashed banana and mix well.
• Make a well in the center of the dry ingredients and pour in the egg, oil and banana mixture. Use a spatula to fold the flour into the center until all combined with no traces of flour.
• Next, fold in the oats and milk mixture. Add the raisin and fold a few more times. Do not over mix.
• Spoon the batter into the liner until 75%-80% full. Sprinkle some oats on the top.
• Bake at 380°F (190°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) for another 8-10 minutes or until a cake tester inserted into the center come out clean. Transfer muffins to wire rack to cool completely before storing the muffins in air tight containers.

OATMEAL COOKIE PANCAKES

Steps:

• Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

PEANUT BUTTER BANANA OATMEAL RAISIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
• Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.

BANANA, RAISIN, AND OATMEAL PANCAKES

Steps:

• Whisk together first 6 ingredients in medium bowl.
• Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend.
• Whisk dry ingredients into yogurt mixture just until blended.
• Fold in mashed bananas, raisins, and 1/4 cup melted butter.
• Brush nonstick griddle or skillet with melted butter; heat over mediun heat.
• Working in batches, pour batter by 1/3 cupfuls onto griddle.
• Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes.
• Turn pancakes over cook until bottoms are golden brown.
• about 2 minutes.

BANANA, RAISIN, AND OATMEAL PANCAKES

Steps:

• Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
• Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.