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Oatmeal Pancakes with Brown Sugar Banana Syrup

oatmealpancakes1

School has begun once again, and I’m quite frankly overwhelmed by the idea of entering junior year, and also desperately missing the friends I made the summer.  Traveling to Mexico and going to an SAT camp this summer was so fun, but I had to say goodbye to countless new friends.  Luckily, I can see all my old friends now that school has started, but it’s not the same when there’s stress and schoolwork and extracurriculars.  In Mexico, time was told by human instinct, I could eat when I was hungry, and sleep when I was tired.  Now I have to resume life during the school year, which is hectic (although to keeps me entertained!) and structured.

Probably what I miss most about the summer, is being able to wake up whenever I wanted.  I could wake up at nine, and spend hours cooking breakfast for myself, making breakfasts such as the pancakes above.  Now, I’m not say that these pancakes take hours to make, nah, but these definitely are best to make for a relaxing “weekend breakfast.”  Eating them is like a short escape from the stress of school life, a way to relive that wonderful summer mindset.

Recipe for oatmeal pancakes with banana syrup copied from here.

Oatmeal Pancakes with Banana Syrup
Banana-Walnut Syrup

  • 2 tablespoons butter or margarine
  • ¼ cup chopped walnuts
  • 2 bananas, sliced
  • 1 cup maple-flavored syrup

Pancakes

  • 2 cups Original Bisquick® mix
  • 1/2 cup old-fashioned or quick-cooking oats
  • 2 tablespoons packed brown sugar
  • 1 1/4 cups milk
  • 2 eggs
  1. In 1 ½-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
  2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
  3. For each pancake, pour ¼ cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

My alterations:

  • Used almonds instead of walnuts
  • Used a homemade bisquick mix (recipe from this book, similar recipe here)
  • Made my own pancake syrup (recipe here)