No matter what you call them, flapjacks, griddle cakes, breakfast cakes or pancakes, this banana oat version will satisfy the heartiest of appetites. Eating a variety of grains not only ensures that you get more nutrients, but also helps make breakfast more interesting.

Hearty Banana Oat Flapjacks

2 large ripe bananas, peeled and sliced
1 tablespoon granulated sugar
1 cup all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
Maple syrup, warmed
Banana slices (optional)
Coarsely chopped walnuts or pecans (optional)

1. In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside.
2. In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)
3. Heat griddle over medium-high heat, or preheat electric skillet or griddle to 375°F (190°C). Lightly grease griddle. For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts.

Makes about 9 pancakes.

Recipe and photograph provided courtesy of The Quaker Oats Company.