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Nutrition Facts
Serving Size 1 pancakes 120g Recipe makes 10 pancakes)
Calories 234
Calories from Fat 68		(29%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 153mg		6%
Potassium 318mg		9%
Total Carbohydrate 37.4g		12%
	Dietary Fiber 2.3g	9%
	Sugars 16.1g
Protein 5.8g		11%
how is this calculated?

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Banana, Raisin, and Oatmeal Pancakes

Recipe #84352 | 20 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Feb 18, 2004

These pancakes are great with maple syrup, honey, marmalade, or even cottage cheese. The recipe comes from Bon Appetit.Cook time is for each pancake.

10 pancakes (change servings and units)

Ingredients

1 cup old fashioned oats
1 cup all-purpose flour
1/4 cup packed golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup plain yogurt
3/4 cup milk
2 large eggs
1/2 teaspoon vanilla
2 ripe bananas, mashed
1 cup raisins
1/4 cup unsalted butter, melted
additional melted butter

Directions

1
Whisk together first 6 ingredients in medium bowl.
2
Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend.
3
Whisk dry ingredients into yogurt mixture just until blended.
4
Fold in mashed bananas, raisins, and 1/4 cup melted butter.
5
Brush nonstick griddle or skillet with melted butter; heat over mediun heat.
6
Working in batches, pour batter by 1/3 cupfuls onto griddle.
7
Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes.
8
Turn pancakes over cook until bottoms are golden brown.
9
about 2 minutes.

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Featured Reviews for This Recipe

From: Isil R

On Mar 14, 2009

Thanks Barb. It is delicious. We don't even need to add any syrup because the pancakes are moist and delicious on their own. I have added semi-sweet chocolate chips instead of raisins. Yummy!

0 people found this review helpful

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From: reeona

On Feb 25, 2009

A bit too sweet for my taste. But worth a try! Thanks!

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From: KITTENCAL

On Mar 21, 2004

Oh yum...Barb, these pancakes were so good, made them for Sunday brunch for my family, I made a double batch of pancake batter (in two seperate bowls), as I had eight people to feed.... for the second batch I did not have enough yogurt, so I mixed 1/4 cup yogurt with 1/2 cup sour cream, they were still very good, I am thinking that if anyone does not have any yogurt around, that sour cream would be a good substitute....this is a winner Barb, I will be making these again soon, they were a huge hit, thanks for posting

3 people found this review helpful

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From: Sonata

On Jan 8, 2006

I made a few changes based on what I had on hand. I only had about 1/4 cup of oatmeal, so I made up the rest with some whole wheat flour. Next time I'll try the full amount of oatmeal. I didn't have plain yogurt, so I used vanilla yogurt and left out the vanilla extract. I doubled the cinnamon as a personal preference. The batter was extremely thick and I was concerned about it not cooking through, so I added extra milk to thin it out. I skipped the raisins because my daughter won't touch them and she was the one who'd requested banana pancakes to begin with. I made smaller pancakes than the recipe suggested and ended up with 18 or so. They were delicious served with maple syrup and I'll definitely use this recipe again. Thank you!

1 person found this review helpful

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Read all 14 reviews