Oatmeal Cookie Pancakes

post 100!! maybe i could have done a cake or ice cream or finally conquered macarons (5 rounds of various failure, so far). i have enough dessert in my diet, though, and this is a more practical/realistic celebration anyways. so how about pseudo-dessert in the form of oatmeal cookie pancakes??

i tried joy the baker’s oatmeal raisin pancakes last summer, and while they were okay, they weren’t quite as COOKIE as i wanted.

modification round-up: cut the sugar from 1/2 cup to 1/3 cup, toasted the nuts and used greek yogurt (whole milk plain, please) instead of sour cream. i suggest making smaller, thinner pancakes so you make sure they cook through all the way. and smaller is easier to flip, too.

these oatmeal cookie pancakes still didn’t taste completely like oatmeal cookies, but maybe that’s an unattainable goal. i loved chew of the oats, as well as the sweetness and plumpness of raisins. there’s a hint of banana to add sweetness but not enough to detract from the oatmeal cookie-ness of it all, and the crunch of the walnuts was nice. and omg, i’m turning into my parents. dad used to stir through mashed bananas and toasted walnuts into the pancake batter after making half with just chocolate chips for me and the bro. because we hated the banana walnut ones with their mushy banana patches and the too crunchy nuts. i’m old (pretty sure i just wrecked my old person cred with that video though). does rachael ray feel like this when she makes these too??

Oatmeal Cookie Pancakes
adapted slightly from Rachael Ray

1 cup rolled oats
1 cup all-purpose flour
1/3 – 1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 cup chopped, toasted walnuts (optional if you don’t like walnuts, or you could sub in almonds)
3/4 cup sour cream or whole milk plain Greek yogurt, room temperature
3/4 cup whole milk, room temperature (I used 2%)
2 eggs, room temperature
1 tsp vanilla extract
2 ripe bananas, mashed
3/4 cup raisins (I used 1/2 cup; optional if you don’t like raisins)
1/2 stick unsalted butter, melted

1. Mix dry ingredients in a bowl. In a another bowl, mix the wet ingredients; add to dry mix and whisk until just combined. Fold in the bananas and raisins. Stir in the butter.
2. Heat a griddle over medium heat. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Serve warm.