Oatmeal Cookie Pancakes

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These pancakes are fantastic! I made them for the first time today and my husband loved them and my 2-year-old son ate 2! I would definitely make these over and over again and loved the use of oatmeal, nuts and bananas within the pancakes themselves. They had a nice texture, were moist and yummy. You can taste the cinnamon which gives them a nice dimension. The only changes I made were to use Greek yogurt - since I didn't have any sour cream - and omitted the raisins - since I was out of them. Next time, I will try using whole wheat (pastry flour to make them even healthier. Love them!!! Thanks, Rachael :

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These are delicious and easy to make healthier. We reduce sugar to 1/3 cup and sub lowfat buttermilk for the milk and sour cream, use one egg + 1 egg white, and use 1/2 whole wheat pastry flour. We sometimes leave out the bananas and use blueberries and sliced almonds instead, and these would probably be delicious with grated apple or pumpkin puree as well. Yumm-o for sure!

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We make these for company while at lake for RNR. Use 1/2 whole wheat flour, 1/2 AP and Canola oil. My college boys love them after a good ski run. Oldest son is diabetic & makes them with all wheat flour and takes them to the lake where he is on water ski team for an energy snack. Good cold with no syrup.

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I own a restaurant and was looking for something different, this was it! My customers and I love them...I did not add the bananas and after i dropped the pancakes I added the raisins and chocolate chips if desired.

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These pancakes are phenomenal. The blend of flavors just melts in your mouth and the recipe holds up well to modifications. Unfortunately I am the only one in my family who likes them.... even after blasting them with chocolate.

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These pancakes were awesome! I am usually pretty bad at making pancakes, and these turned out great. They taste more like banana nut bread pancakes, but whatever you call them, they're good.

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Taste great. They're even better if you combine them with the apple concept from this recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-pancakes-recipe/index.html

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I've made this recipe many times, trying different variations, such as leaving out the bananas, raisins or walnuts. They're always yummy. Sometimes I've added chocolate chips-very decadent. They are definitely more filling and some may consider even heavy when you add the nuts, though richness and heaviness in food is never a problem for me :- Lately I've been combining 1/2 cup each all-purpose flour and whole wheat flour, using 1/4 cup brown sugar instead of 1/2 cup, and 1% milk instead of whole. Today I left out the butter for a tbsp of canola oil. They were maybe less rich but still moist, fluffy and delicious. I usually cook them in Smart Balance spread, not butter, and use a 1/4 cup measure to drop the batter onto the griddle (which helps them cook faster than 1/3 cup. I keep the heat somewhere between medium-low and medium. This helps them cook all the way through without burning. I make sure to preheat the pan for several minutes. LOVE THESE PANCAKES.

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I have made these several times and loved them each time. I substitute yogurt for the sour cream-one time I used vanilla yogurt and reduced the sugar. They freeze really well and make a very easy breakfast, especially for kids on the go. Pop in the toaster and eat without anything else or dip in applesauce or go for the butter syrup. All are wonderful. Thanks Rach for another great recipe.

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We love the flavor of these, but have battled with cooking them the couple times we tried to make them. I don't use the raisins, because I don't like raisins, other than that, I follow the recipe exactly. I find they are very hard to flip and never seem to cook through all them way. The last time I made them, I thought, why not try them in the waffle iron, so I did. They are not "crispy" waffles, but they do actually cook through and through that way. The flavor is really good. Its a nice change from the ordinary breakfast.