Ingredients:
1 cup old fashioned oats
1 cup nonfat milk
1 cup mashed ripe bananas ( about 3 medium)
2 large eggs, beaten to blend
2 tablespoons toasted wheat germ
1 teaspoon ground cinnamon
1 1/2 cups reduced-fat oat-bran pancake mix or 1 1/2 cups other mixed-grain pancake mix
6 tablespoons butter ( 3/4 stick)
maple syrup
berries (optional)
sliced bananas (optional)
Directions:
combine oats and milk in large bowl.
Let stand until oats are soft, about 15 minutes.
Mix in mashed bananas, eggs, wheat germ and cinnamon.
Gradually stir in pancake mix (batter will be very thick).
Prheat oven to 250.
Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.
Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart.
Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes.
Turn pancakes over.
Cook, until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick).
Transfer pancakes to baking sheet; place oven to keep warm.
Repeat with remaining butter and batter in 2 more batches.
Serve pancakes with syrup and if desired, berries and bananas.
Servings: 4
Time preparation: 5 min.
Time total: 17 min.