These whole wheat pancakes are packed with so much nutty, banana flavor that you would never know they are healthy!
Place rolled oats in the bowl of a food processor and pulse until texture resembles coarse flour. Put the oats into a large bowl. Add flour, brown sugar, wheat germ, baking powder, baking soda and salt and combine. Set aside.
Whisk together the egg, milk, applesauce, vanilla and mashed banana in a medium bowl. Pour the liquid ingredients into the dry ingredients. Stir just until moistened. Let batter stand for 5 minutes.
Heat a large skillet or griddle over medium high heat. Use a 1/4 cup measuring cup to drop batter onto skillet and cook until edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Remove the cooked pancakes to a plate. Repeat with remaining batter.
Makes about 18 pancakes.
Recipe adapted from allrecipes.com.
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These were a nice change of pace from our usual buttermilk whole wheat pancakes. They had a coarser texture, of course, with the oats, but they were still fairly light, and very moist because of the bananas. A nice way to use up some of the old brown nanners I have in my fridge. Thank you, Amber!
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