low fat brown sugar banana bread pancakes
That’s a mouthful.
Naners aren’t just for monkeys. They’re for making banana pancakes, too. For hungry people, such as myself.
Jack Johnson ain’t got nothing on me.
Weekday mornings are rather chaotic, hectic and clumsy. At least they are for me. I’m not the most graceful person in the world. I’ll admit to that.
I stumble out of bed during the wee hours of the morning, brush my pearly whites and shower, get dressed, and pack my enormous backpack with all the essentials.
I’m usually running a little behind schedule. Coffee mug in hand and toms on feet, I run to class practically screaming, “hey, look at this girl knocking into people and spilling her coffee while trying to avoid crazy bicyclists and drivers because she is late, again.” Sad, but true. Hey, nobody’s perfect.
You can imagine the happiness that arises when I am finally able to wake up early enough to enjoy a nice, relaxing breakfast. Without the stresses of last minute homework, schedules, meetings, or getting to class on time, I pour myself a wonderful cup of coffee and begin to make a mess of the kitchen, compiling a wonderful array of scrumptious ingredients from the pantry.
If my roommates didn’t wake up before me, they’d hate me. I’m sure of it. Sorry ladies. I truly am sorry. Thanks for putting up with me. I’ll bake you a cake or something.
I’m liking these pancakes. Double fist pump in the air. Hooooo Raaaaaa. Yeah baby. Oh yeah. Soft and fluffy and full of brown sugar and oozing with banana flavor up the waa zooo. So good in all of their eye-poppin’ goodness.
My senses are bouncing off the wall.
My stomach is growling so loudly people are staring.
Don’t you love when your kitchen smells of freshly baked banana bread? How about banana bread pancakes? With brown sugar. Yeah, that’s right. I said it.
Low Fat Brown Sugar Banana Bread Pancakes
(yields 13-15 pancakes)
1 cup rolled oats
3/4 cup whole wheat flour
1 tsp baking powder
pinch of salt
1/4 cup brown sugar
2 large bananas
1 1/3 cup milk
1 tsp vanilla extract
Preheat a skillet over medium heat and coat with butter or cooking spray.
Measure out rolled oats and add to a food processor or blender and process until it yields a flour-like texture.
In a large mixing bowl, combine processed oats, flour, baking powder, and salt. Stir with a spatula or spoon to combine.
In a small bowl, mash bananas until soft. Whisk in milk, then add the vanilla. Add to the flour mixture, stirring well until all batter is combined.
Using a spoon or a 1/4 cup, drop batter into the skillet, flattening them just a bit. Cook for 2-3 minutes on one side, then flip to cook the other. Repeat until all the batter is used up.
Garnish with your favorite topping (err, brown sugar) and maple syrup, before serving!
Nutritional information (per 3 pancakes): 280 calories, 1g fat, 54.5g carbs, 6g protein, 5g fiber