Banana Oatmeal Pancakes
Delicious and fluffy pancakes made with expired skim milk and ripe bananas, reducing food waste while ensuring food safety.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup expired skim milk (7 days after expiry)
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- Maple syrup, for serving
Instructions
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, and salt.
In a separate bowl, combine the mashed bananas, expired skim milk, honey, vanilla extract, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Grease lightly with oil or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with the remaining batter.
Serve the pancakes hot, drizzled with maple syrup.