As a general rule, I shun sugar, all types of sugar.  Since I started avoiding it about 5 years ago, I’ve lost over 40 pounds, my cholesterol is the the ridiculously low range and I eat everything else I want without gaining weight.  It isn’t just white, processed sugar that  is on my Black List.  Fruits have a huge amount of sugar in them.

In fact, orange juice has about 22 grams of sugar in an 8 ounce glass!  A large banana bumps 17 grams of fructose, which is over twice my daily allowable limit on sugar intake.  So, it is absolutely amazing that I have fallen in love with Banana Pancakes with Oats and Whole Wheat.  Even more surprising is that my sweet wife and I are having them for dinner once a week with a side of link sausage (no nitrates in fresh sausage).  I love them!

Of course, I didn’t invent this taste treat and there are scores of similar recipes to be found on the Internet with a simple search.  The good news is that the following formula is well-tested and super delicious!

Banana Pancakes with Oats and Whole Wheat

 

Author: Dennis Killebrew

Cuisine: American

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

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Ingredients

• 1 Cup Rolled Oats Ground into Flour in Blender or Spice Grinder
• 1 Cup Whole Wheat Flour
• ¾ Cup All Purpose Flour
• ¼ Cup Dark Brown Sugar (Spenda Brown Suger works Great!)
• 2 Teaspoons Baking Powder
• ½ Teaspoon Baking Soda
• 1 Pinch of Salt
• 1 Egg
• 2 Cups Buttermilk (Or 2 Cups of Your Favorite "Milk" plus 2 Teaspoons White Vinegar)
• 2 Tablespoons Melted Butter (Or 2 Tablespoons Veggie Oil)
• 1 Teaspoon Vanilla Extract
• 2 Ripe Bananas Peeled and Mashed

Instructions

1. Place all of the dried ingredients into a bowl and stir well to evenly combine.
2. Make an indentation in the middle of the dry ingredients and put the egg, butter, milk and banana in it. Mix everything together starting by beating the egg a bit in the middle and working your way out. Let the batter stand for 5 minutes to let the Baking Soda do its thing.
3. While the batter is resting, heat a griddle or large fry pan over medium high. Pour ½ teaspoon of oil on the hot surface and wipe it around with a paper towel. The idea is to leave just the barest amount of oil behind.
4. Drop spoon fulls of batter on the griddle and turn the pancakes when their surface has bubbles and the edges appear browned. The second side will take less time to brown. Remove to a plate and butter when it does.
5. Use all of the batter in the same manner. Serve hot with warm syrup.

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