Lazy holiday brunch recipes: Banana oatmeal pancakes

Quick to make, pancakes are surefire winners with all ages. We’ve snuck fruit, yogourt and oatmeal into our healthy version, which tastes as good as banana bread.

Cooking time: 5 minutes
Preparation time: 10 minutes
Makes: 16 pancakes

Ingredients
1 cup (250 mL) large-flake oatmeal
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) brown sugar
1 tsp (5 mL) each baking powder and baking soda
1/4 tsp (1 mL) each salt and nutmeg
1 ripe banana
2 eggs
1 cup (250 mL) plain yogourt
1/2 cup (125 mL) milk
1/2 tsp (2 mL) vanilla
1/4 cup (50 mL) melted butter or vegetable oil

Directions
In a large bowl, stir oatmeal with flour, sugar, baking powder, baking soda, salt and nutmeg. In another large bowl, mash banana with a fork. Then whisk in eggs and yogourt. Stir in milk and vanilla. Make a well in oatmeal mixture. Pour in banana mixture and stir until blended. Then stir in butter.

Generously coat a large frying pan with a little more butter and set over medium heat. When butter is bubbly, scoop about 1/4 cup (50 mL) batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Don’t crowd pan. Cook until bubbles form on the top, 2 to 3 min. Then turn and cook until golden brown on each side, about 3 to 4 min more. Remove to a platter. Cover to keep warm. Repeat with remaining butter and batter. Yummy with maple syrup.

Originally published on Chatelaine