Banana Oatmeal Pancakes With Orange Maple Syrup

Pancakes are a traditional way to kick off your weekend mornings with the whole family hovering over the breakfast table. They are also a favorite American tradition, and that’s why you’ll see that most of your cities and counties will be serving free Pancake breakfast on July 4th, to celebrate the freedom of America and spread the sweet flavor around! If you are looking for a simple, healthy but delicious pancake recipe for your weekend brunch, then these Banana Oatmeal pancakes are just right!

Fluffy pancakes made with 3 kinds of flours, buttermilk, nutmeg and sweet bananas are a great combination of healthy and delicious. But if you are in mood for something more exotic, top them with a generous helping of the aromatic Orange Maple Syrup, cooked with dried apricots, and add a dusting of powdered sugar to complete the ensemble – it looks just as pretty as a beautiful golden morning, as the sun shines opun the caramelized bananas and reflects over the orange maple glaze! Everyone at the table will we wooed, I promise.

As the Easter weekend approaches, I am sure most people will have planned some fun activities at their houses. Try these delicious pancakes for a flavorful twist to the holiday festivities. They are perfect for grown-ups, and you could swap the orange syrup with chocolate sauce or fruit sauce for the kids.

Banana Oatmeal Pancakes with Orange Maple Syrup

Ingredients
Makes 10-12 medium pancakes

2 1/2 cups buttermilk
3/4 cup rolled oats
1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
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 and oat, if you like, for a simple fuss-free recipe

Orange Maple Syrup
3/4 cup orange juice
1/4 teaspoon orange zest
6 dried apricots, finely chopped
1 pinch cinnamon
3 tablespoons pancake syrup
3 tablespoons water
1 1/2 teaspoons sugar

Method

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

Stir together flours, 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.

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.

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.

Orange Maple Syrup
Cook the chopped apricots, orange zest, orange juice, and pinch of cinnamon in a small saucepan on medium heat, until the mixture starts boiling. Then lower the heat and let it simmer, reducing the mixture to form a thick syrupy liquid.

Turn off the heat, then add the sugar and water and let stand for 15 minutes so apricots can continue to soften. Then blend the mixture in a food processor till it becomes smooth and even. Stir in the maple syrup and give a final whisk to make a smooth thick flavored syrup.

Take 2 pancakes in a plate and top them with warm orange Maple syrup. Dust it with some more powdered sugar, if you like, and serve warm. Let the fruity tropical aroma fill your heart and mind as you awaken to a wonderful weekend morning!

Sending this easy Pancake recipe to Ayeesha’s Anyone Can Cook blog event. Hope she likes it as much as we did!

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