Good morning friends– It’s about time to make breakfast here and this is what we’re setting on the table! I’m sure it’s the recipe on this blog that we’ve eaten more than any other. And I have to confess, I’ve already posted it– back in 2011– back when I had my trusty little silver Kodak point and shoot camera. The photo is terrible! I cringe each time I run across it.
So– since the this recipe is truly worth your notice– and I have this pic from when we ate these pancakes with Jodi and her sweet friend from China a couple weeks ago– I’m giving it another go.
I’m off to the kitchen to smash bananas and mix up another batch. Breakfast this morning is here in San Francisco with Ani Brian and new baby Lois. I’m wishing I could give little Lois just a couple pancake nibbles, but that will have to wait for quite a while!
2 smashed bananas
3/4 cup unflavored yogurt
3/4 cup milk
1/2 tsp. vanilla
1/4 cup canola oil
1 cup oats
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans (optional)
garnish: bananas, nuts, maple syrup, butter,powdered sugar, jam, berries… (take your pick!)
Smash the bananas in the bottom of a large mixing bowl. Then mix in the yogurt, milk, eggs, vanilla and oil until blended. Next stir in the flour, oats, brown sugar, baking powder, salt and walnuts.
Heat the griddle to medium* and spray with cooking spray (or coat with butter if you feel indulgent!). Pour the batter in about 1/3 cupfuls onto the grill and flip when browned. Makes about 14 pancakes.
*I cook the low end of medium, because the pancakes are nice and thick and if you cook them too fast, they brown on the outside, but don’t cook through to the middle! (if you want thinner pancakes add a splash more milk).