Banana Oatmeal Hot Cakes With Spiced Maple Syrup Recipes

Steps:

• In a small bowl, beat butter and honey until smooth. Stir in pecans; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg, milk, bananas, oil and lemon juice; stir unto dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with honey pecan butter and syrup if desired.

Steps:

• In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm. In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly. In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend. Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened. Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Steps:

• Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
• Beat together the butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk. Fold in the flour, ground almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs. Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup. Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix milk and vinegar together in a bowl.
• Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• In a small saucepan, combine the maple syrup, cinnamon stick and cloves.
• Place over medium heat and bring to a boil.
• Remove from heat and let steep for 15 minutes.
• Remove the cinnamon stick and cloves with a slotted spoon.
• Set the syrup aside and keep warm.
• In a large microwave-safe bowl, combine the oats and water.
• Microwave on high until the oats are creamy and tender, about 3 minutes.
• Stir in the brown sugar and canola oil.
• Set aside to cool slightly.
• In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon.
• Whisk to blend.
• Add the milk, yogurt and banana to the oats and stir until well blended.
• Beat in the egg.
• Add the flour mixture to the oat mixture and stir just until moistened.
• Place a nonstick frying pan or griddle over medium heat.
• When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan.
• Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
• Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer.
• Repeat with the remaining pancake batter.
• Place the pancakes on warmed individual plates.
• Drizzle with the warm syrup and serve immediately.