Categories: banana, breakfast, oatmeal, pankcakes

Ingredients

• 2 1/2 cups buttermilk
• 3/4 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 cup toasted wheat germ
• 1/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoons canola oil, divided
• 3 large bananas - diced into rings
• ** Note: You can use 2 1/2 cup Whole-grain Pancake mix instead of the individual flours, if you want

Directions

1. Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.

2. Stir together flours, wheat germ, brown sugar, baking powder, baking soda, nutmeg and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.

3. Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Then press a few slices of bananas gently on the top, right before the pancakes start getting cooked.

4. Turn the pancakes over and cook until the underside is browned and the bananas are lightly caramelized, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with the orange maple syrup if desired.

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