This recipe is SO super easy and delicious! I had some leftover bananas that were getting a little overly ripe one morning and didn’t feel like making banana bread, so I incorporated them into my pancakes with some oatmeal and a few little extras and they made the yummiest pancakes ever! I rarely make plain pancakes anymore.
4 cups of your favorite pancake mix
2 overly ripe bananas
2 tsp vanilla
1/4 cup sugar
1/2 cup quick- oats
2 tsp cinnamon
milk water, and/or eggs (depending on package instructions).
Start by mashing up your bananas finely, I use my pastry blender but a fork works just fine. Add eggs to bananas (if the package directions call for them). Add appropriate amount of milk or water (depending on package directions) to banana mixture. Set aside.
Add the oats, cinnamon and sugar to the dry pancake mix and stir until mixed.
Fold banana mixture into pancake mixture just until flour is incorporated, being very careful not to over-mix.
Heat your pan or electric skillet to medium-high heat. You may find that you will need to turn your heat down to medium about 5 minutes into the cooking process. These pancakes need to cook a little slower than most because they have all of the moisture from the bananas, so you want to be careful not to leave the middles uderncooked.
Cook on the first side until the edges seem to be drying out a little and you get one or two bubbles that do not fill back in after popping. Be sure to be checking the underside of the pancakes too as you go. If they are overcooked before this happens, you need to turn the pan down.
I usually make extra to throw into the fridge or freezer for quick breakfasts for my boys.