We never tire of pancakes on weekend mornings. Leftovers are perfect to freeze and pop in the toaster on rushed weekdays, or even to spread with peanut butter and wrap around a banana when someone needs something quick and balanced to go. We’re also fans of chewy oatmeal raisin cookies around here, and so when I came across a recipe for oatmeal cookie pancakes, I knew I had to give them a shot.
These pancakes are substantial – full of old-fashioned oats, mashed banana and raisins, one will do the job of two regular buttermilk pancakes. They also freeze well – place a square of parchment or waxed paper between them to make it easier to separate them once frozen, then pop them in the toaster or microwave to reheat.
Oatmeal Cookie Pancakes
Adapted from Rachel Ray
1 cup old fashioned (large flake) oats
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup plain yogurt
3/4 cup milk
1/4 cup brown sugar
1/4 cup butter, melted, or mild vegetable oil
2 large eggs
1 tsp. vanilla
2 over-ripe bananas, mashed
1/2 cup raisins
In a large bowl, stir together the oats, flour, baking powder, baking soda, cinnamon and salt. In a smaller bowl, whisk together the yogurt, milk, brown sugar, melted butter or oil, eggs and vanilla. Add to the dry ingredients along with the banana and stir until just combined. Stir in the raisins.
Preheat a skillet over medium-high heat, add a drizzle of oil and wipe it around the pan with a paper towel. Cook 1/2 cup of batter at a time, spreading it out if need be (it will be thick), and cooking for a couple minutes per side, until bubbles begin to break through the surface and the bottom is golden. Keep the heat to medium, as these will take longer to cook through than most pancakes.
Flip with a thin spatula and cook until golden on the other side, and springy to the touch. Keep pancakes warm on a rack set on a baking sheet in a 250F oven while you finish cooking the rest.
Serve with drizzled honey or maple syrup. Makes about 10 pancakes.