Banana Split Oat Bran Pancakes Recipe - Allrecipes.com
Banana Split Oat Bran Pancakes Recipe
  • READY IN 24 mins

Banana Split Oat Bran Pancakes

Recipe by  

"These oat-bran pancakes are garnished with the tasty toppings of an old-fashioned banana split!"

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
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  • PREP

    9 mins
  • COOK

    15 mins
  • READY IN

    24 mins

Directions

  1. Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
  2. Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
  3. Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2011

I used whole wheat flour instead of AP flour, regular sugar instead of sugar substitute and buttermilk instead of regular milk. Because I've cooked with oat bran before, I knew to let the batter sit about ten minutes so the mixture would have time to thicken up and soak up some of the liquid. My kids ate their pancakes with my homemade strawberry-banana jam on top and loved it. I'll make these again--very simple and used pantry ingredients that I already had which I appreciated. Next time, I think I might mash some of the bananas and use them in the actual batter recipe and cut the milk back a bit.

 
Most Helpful Critical Review
Apr 30, 2009

nice one for weekends

 
Aug 10, 2010

Forget the whipped cream and fudge sauce. These are delicious with just the melted strawberry preserves, and probably a bit healthier that way too. My family loves these pancakes. I did use just plain oat bran, I don't know if that is different than oat bran hot cereal, but they were good either way. Great way to use up bananas too ripe to eat alone-- and easier than banana bread.

 
Jan 11, 2010

This recipe was delicious and most imporant, quick and easy. We decided to to mash all 4 banans that the recipe called for; we then used two bananas in the actual pancake batter and combined the other two mashed bananas with 3 tablespoons of natural peanut butter and used it as a topping. We also sprinkled a bit of wheat germ in the pancakes while they were cooking to give them a little toasted flavor and healthier kick. Enjoy!

 
Dec 10, 2012

My family absolutely loves these!!! They are probably the best tasting healthy breakfast out there :) I misread the recipe the first time I made it and mashed all the bananas and put them in the batter. This makes the batter seem super runny and it won't thicken much even if you let to sit for 10 minutes, BUT the pancakes come out amazing anyway! So I've stuck to doing that since. They are super moist, the flavor is so yummy and we look forward to them every weekend. Sometimes, I add in a handful of bittersweet chocolate chips for a nice twist. My husband eats them with maple syrup but I find them perfect as is or with a little bit of fruit preserves. THANK YOU so much Smuckers! You've turned Sunday pancakes into a healthy treat :) Half the recipe (still using a whole egg) makes 6-7 pancakes about 4 inches in diameter.

 
Nov 09, 2013

A healthy and tasteful alternative to the usual pancakes! I left out the sugar, as I think banana is sweet enough, and the preserve (or maple syrup) adds sweetness as well. I followed another review in letting the batter set for 10 minutes, then added an extra egg and extra milk because the initial batter was too thick (my first batch of pancakes looked like heaps of baked porridge) I also added some grated lemon zest. Will try with some added vanilla flavour and extra banana mash next time, or maybe blue-or raspberries

 

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Nutrition

  • Calories
  • 705 kcal
  • 35%
  • Carbohydrates
  • 135.6 g
  • 44%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 571 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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