Naturally sweet oatmeal cookie pancakes


For pancakes:

  • 1 super ripe banana (the riper, the better)
  • 1 tsp. baking powder
  • 1 egg
  • ¼ tsp. salt
  • ½ tsp. vanilla
  • ¼ tsp. cinnamon
  • 1 Tbsp. peanut or almond butter (or other nut butter, depending on your preference)
  • 1 Tbsp. unsweetened applesauce
  • 3 Tbsp. milk (almond, soy, skim, etc.)
  • ½ cup rolled oats (not the quick cook kind)
  • ¼ cup whole-wheat flour
  • ¼ cup of raisins (optional)

For topping:

  • Sliced strawberries or other fruit
  • ¼–½ Plain Greek yogurt
  • ½ Tbsp. almond butter, warmed in microwave


Mash banana with a fork and add baking powder to the mash. Mix in egg, salt, vanilla, cinnamon, nut butter, applesauce, raisins, and milk. Add oats and flour. Don’t over stir. Pour onto hot skillet and cook until slightly brown on each side. Don’t have an oven? You can bake these in a toaster oven. Set it to cook or bake setting and bake at 350° for 15-20 minutes. Top with dollop of plain Greek yogurt, a drizzle of warmed nut butter, and some berries.

— By Jordan J., Lasell College

*Recipe adapted from Minimalist Baker