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Breakfast recipe · from the recipe book

Cinnamon Oat Pancakes with Banana and Pecans

Tender, nutty oat pancakes studded with sweet banana pieces and toasted pecans, warmed with cinnamon and finished with a maple drizzle.

Cinnamon Oat Pancakes with Banana and Pecans

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 1 cup245 gPlain yogurt, low-fat
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 large100 gEggslightly beaten
  • ½ cup60 gWhole wheat flour
  • 2 medium236 gBananadiced small
  • ¼ cup chopped30 gPecanschopped
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract
  • 2¼ tsp10 gCanola oil
  • 3 tbsp60 gMaple syrup

Steps

  1. In a large bowl, stir together the oats, yogurt and milk; let soak 10 minutes so the oats soften.
  2. Meanwhile, toast the pecans in a dry nonstick skillet over medium heat for 3 to 4 minutes until fragrant, then tip them onto a plate.
  3. In a small bowl, whisk the whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. Stir the egg and vanilla into the soaked oats, then fold in the flour mixture just until no dry streaks remain.
  5. Gently fold the diced banana and toasted pecans into the batter.
  6. Heat the same skillet over medium heat and brush with about a quarter of the canola oil.
  7. Pour scant 1/3-cup portions of batter into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and cooked through; the center should reach 160°F (71°C).
  8. Repeat with the remaining batter, brushing the skillet with another quarter of the canola oil before each batch until it is used up.
  9. Serve the pancakes warm with the maple syrup drizzled over the top.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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