Banana-oatmeal Hot Cakes With Spiced Maple Syrup

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 1/2 cup maple syrup
• 1/2 cinnamon stick
• 3 whole cloves
• 1/2 cup old fashioned oats
• 1 cup water
• 2 tablespoons firmly packed light brown sugar
• 2 tablespoons canola oil
• 1/2 cup whole wheat flour (whole-meal)
• 1/2 cup all-purpose flour (plain)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup 1% low-fat milk
• 1/4 cup plain fat-free yogurt
• 1 banana, peeled and mashed
• 1 egg, lightly beaten

Recipe

• 1 in a small saucepan, combine the maple syrup, cinnamon stick and cloves.
• 2 place over medium heat and bring to a boil.
• 3 remove from heat and let steep for 15 minutes.
• 4 remove the cinnamon stick and cloves with a slotted spoon.
• 5 set the syrup aside and keep warm.
• 6 in a large microwave-safe bowl, combine the oats and water.
• 7 microwave on high until the oats are creamy and tender, about 3 minutes.
• 8 stir in the brown sugar and canola oil.
• 9 set aside to cool slightly.
• 10 in a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon.
• 11 whisk to blend.
• 12 add the milk, yogurt and banana to the oats and stir until well blended.
• 13 beat in the egg.
• 14 add the flour mixture to the oat mixture and stir just until moistened.
• 15 place a nonstick frying pan or griddle over medium heat.
• 16 when a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan.
• 17 cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
• 18 turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer.
• 19 repeat with the remaining pancake batter.
• 20 place the pancakes on warmed individual plates.
• 21 drizzle with the warm syrup and serve immediately.