In a 1-quart saucepan, heat the milk and butter until the butter melts and small bubbles appear around the edge. Remove from heat and stir in the oatmeal; let stand until cool.
In a bowl, thoroughly stir together the flour, baking powder, salt, sugar and cinnamon.
Whisk the egg yolks into the oatmeal mixture; add the flour mixture and stir until just blended.
Beat the egg whites until stiff; fold along with bananas, into the oatmeal mixture.
On a lightly greased hot griddle, using moderate heat, drop batter by 1/4 cupfuls several inches apart; with a small spatula, spread each pancake until 3 to 4 inches in diameter. Cook until bubbles appear and top is slightly dry, about 3 minutes, turn and brown other side.
Serve with soft butter or margarine and maple syrup or honey.
Makes about 16 pancakes or 4 servings.
I have used this recipe for the last 30 plus years as a special occasion breakfast. I do not recall where the recipe came from, but this is one of my favorite breakfast creations.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 50.3mg||15 %|
|Sodium 2633.3mg||91 %|
|Potassium 763.1mg||20 %|
|Total Carbohydrate 98.1g||29 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 87.6g|
|Protein 18.2g||26 %|
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Calories per serving: 651
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