Source: Moosewood Restaurant New Classics
Makes 4 servings
1 cup unbleached white flour
½ teaspoon salt
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ cup quick-cooking oats*
1 Tbsp wheat germ (my addition)
1 egg, lightly beaten
1 cup milk
1 tablespoon vegetable oil
2 Tbsp maple syrup or sugar
1 cup sliced ripe bananas
* Or use rolled oats chopped into finer pieces in a grinder or food processor.
Sift together the flour, salt, baking powder, and nutmeg. Add the oats and mix well. In a separate bowl, stir together all of the wet ingredients. Make a well in the dry ingredients and stir in the wet ingredients just to combine.
Lightly oil a skillet or griddle and place on medium-high heat. Use about ¼ cup of batter for each pancake and cook until bubbles appear on the top, about 1 to 1 ½ minutes. The bananas will settle to the bottom, so you want to flip these pancakes just as soon as bubbles start to form to avoid scorching them. Cook on the second side until golden brown, about 1 minute.
Per 6.5-ounce serving: 300 calories, 8.8 g protein, 7.5 g fat, 50.8 g carbohydrates, 2.4 g saturated fatty acids, 70.4 mg cholesterol, 509.1 mg sodium, 3.1 g total dietary fiber