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Banana-Oatmeal Pancakes with Blueberry Maple Syrup

Breakfast is generally the only meal I'm able to share with my boyfriend, so I like to make a delicious healthy morning meal for us to enjoy. He's a pancake fanatic, so these banana pancakes make a regular appearance at the table.—Jennifer Walker, Denver, Colorado
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    18 pancakes (2 cups syrup)


  • 1-1/2 cups quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons baking powder
  • 2 tablespoons packed brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs
  • 2 cups 2% milk
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 2/3 cup mashed ripe bananas (about 2 medium)
  • 3 cups fresh or frozen blueberries, divided
  • 1 cup maple syrup
  • Sliced ripe banana, optional


  • In a large bowl, whisk oats, flours, baking powder, brown sugar, salt and cinnamon. In a another bowl, whisk eggs, milk, applesauce and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in bananas. Let stand 5 minutes.
  • Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
  • In a small saucepan, combine 1-1/2 cups blueberries and syrup. Bring to a boil; cook and stir 4-5 minutes or until berries are softened. Mash blueberries. Press through a fine-mesh strainer into a bowl; discard pulp. Stir in remaining blueberries. Serve pancakes with syrup and banana slices if desired.

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