Time: 22 min.
Complexity: easily
Quantity: 12 pancakes (4 servings)

Rachel captures all the flavor and aroma of classic oatmeal raisin cookies in these delicious breakfast pancakes.

Ingredients:

• 1 cup oatmeal
• 1 cup wheat flour
• 0.5 cup brown sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 teaspoon ground cinnamon
• 60 g or 0.25 cups chopped walnuts
• 0.75 cups sour cream
• 0.75 cups whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 ripe bananas, mashed into puree
• 0.75 cups raisins
• 0.25 cups (60 g) melted butter, plus extra for greasing the pan
• Maple syrup or honey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rolled oats, flour, brown sugar, cinnamon, walnuts, sour cream, milk, eggs, vanilla extract, bananas, raisin, maple syrup, honey

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Preparation:

Step 1
• Advice: If you can't find really ripe bananas, just microwave them for about 15 seconds, they will become very soft and you can easily mash them into a puree.
Step 2
• In a bowl, combine the first 7 dry ingredients. In another bowl, combine the next 4 wet ingredients. Mix the wet and dry ingredients until completely combined, then stir in the mashed bananas and raisins. Add the melted butter.
Step 3
• Heat a pancake griddle over medium heat and brush with melted butter. Cook the pancakes, spooning about 0.3 cups of batter onto each, until the surface is bubbly, then flip. Cook for about 2 minutes on each side. Cover the pancakes with foil as they cool quickly. Serve generously drizzled with honey or maple syrup.

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