Banana Oat Molasses Pancakes | Wholesome & Hearty Breakfast Food

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Banana oat pancakes make a wholesome and hearty breakfastWondering what to feed your kids on busy school mornings?

Today was the first day of school for my kids. Back to the routine – the morning rush, packaging lunches and making breakfast.

My kids have great morning appetites but it doesn’t mean it’s a breeze to get them fed well before they head out the door. Like all mom’s I’m in search of breakfast food that’s quick, healthy and substantial.

These banana oat molasses pancakes are wholesome and hearty breakfast food. They’re substantial with whole grain flour and rolled oats so stick to your ribs in a porridge sort of way. The banana slices on top add a nice bit of sweet and the molasses adds great flavour.

Banana oat molasses pancakes make a wholesome and hearty breakfast

I made this recipe twice on the weekend up at our cottage and they went from breakfast food to snack food as the day progressed.

That’s the great thing about healthy pancakes. They’re perfect breakfast food with loads of protein and a good amount of fibre. You can nibble them for a snack, in the same way you’d eat a muffin. You can even pack them for lunch, with a little container of syrup on the side.

Tip: I put extras in the freezer and warm them in the toaster on busy school mornings.

Banana Oat Molasses Pancakes Recipe

Makes about 8 generous pancakes

Ingredients:

  • ½ cup plus 2 Tbsp. rolled oats (old fashioned or quick — but not instant)
  • 1 cup whole wheat or spelt flour
  • 1 Tbsp. ground flax, oat bran or wheat germ
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg, beaten
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. sugar (optional)
  • 3 Tbsp. oil
  • 1 cup buttermilk or sour milk
  • 1 banana, sliced into rounds

Instructions:

  1. In a large bowl combine the rolled oats, flour, flax, baking soda and salt.
  2. In another bowl, beat the egg with the molasses and sugar. Whisk in the oil and milk.
  3. Add wet mixture to dry and stir until combined. Lest rest 10 minutes.
  4. Heat griddle over medium and grease with oil. Drop batter into pan by 1/3 cup measure. Top with sliced banana. When edges are set and bubbles start to form on top, flip and cook until done.
  5. Place cooked pancakes in a warm oven until ready to eat, or cool on a wire rack and freeze.

 

Nutritional info, per large pancake

  • Calories: 194.5
  • Fat: 7.3 g
  • Saturated Fat: 1.3 g
  • Cholesterol: 25.5 mg
  • Sodium: 250 mg
  • Carbs: 26.2 g
  • Sugar: 8.1 g
  • Protein: 5.5 g
  • Calcium: 65 g
  • Fibre: 2.7 g
  • Potassium: 266 mg
  • Folate: 26.3 (DFE)

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4 thoughts on “Banana Oat Molasses Pancakes | Wholesome & Hearty Breakfast Food

  1. Lorraine says:

    Loved this recipe; doubled it and had left overs which toast nicely in the toaster to reheat. I used blueberries in mine since they are still fresh local berries to be found.
    Thanks, L

    1. Hi Lorraine, Great idea to add blueberries too. Thanks.

  2. Paul Atlas says:

    In the Ingredient s you list Quick Oats. In the instructions you say Rolled Oats. Which is it?

    1. Bridget Oland says:

      Hi Paul, Quick oats are just thinner rolled oats. You could also use old fashioned rolled oats in the recipe. The main thing is to not use instant oats since they’re gluey. Your question made me realize that the wording may confuse others too so I’ll update the recipe to make it clear. Enjoy.

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