Oatmeal Cookie Pancakes

Recipe stolen from Rachael Ray

I'm sad to say that our family typically makes pancakes out of a box.  They are blah.  They aren't very nutritious.  They have no substance.  Corrective action needed.  Turning to Rachael Ray with a delicious pancake recipe that this family is going to use frequently.  They are flavorful.  They are nutritious.  They will stick to your ribs all morning!  Here is the recipe.

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Rachael Ray's tip:  If you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl.  In another bowl, whisk the wet ingredients, the next 4.  Mix the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.  Stir in the melted butter. 

Heat a griddle over medium heat and brush with additional melted butter.  Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.  Cakes will cook in about 2 minutes on each side.  Keep pancakes tented with foil as they come off the griddle to keep them hot or put them in a 200 degree oven.  Serve with drizzled honey or maple syrup.

My Tip:  These have both brown sugar and bananas in them, so they will burn if cooked on too high of heat.  Keep the temperature of your pan a little lower than medium.  Low and slow.  Also, they are a little tricky to flip, so spreading the batter out a little when you put on the griddle helps.

Makes about 12 pancakes, serves 4.