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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh rhubarb from the farmers market inspired these hearty pancakes. Ingredients:
1 1/3 cups unbleached all-purpose flour |
10 tablespoons quick cooking oats |
1/3 cup brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/3 cups nonfat milk |
1 teaspoon lemon juice |
1/2 banana, mashed |
1 cup finely chopped rhubarb |
2 tablespoons vegetable oil |
Directions:
1. Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
2. Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.
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