Banana Raisin Oatmeal Pancakes Recipes

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.

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.

BANANA OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
• Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
• Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
• Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.

QUICK OATMEAL RAISIN PANCAKES

Steps:

• In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside., In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add raisins., Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

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.