Loaded Oatmeal Cookie Pancakes

I was first introduced to these pancakes at my mother in law's house and I fell in love with them. They are a Rachel Ray original that I have adapted to make lower fat and I think yummier. Once you make these pancakes you won't go back to the boring originals. The concept is basically to incorporate everything you could and would put into an oatmeal cookie and the result is a deliciously moist, airy, flavorful and fiber-rich pancake. You can switch up the toppings if you want- leave out some and add in others but whatever you do, do not leave out the banana, the flavor they add makes the pancake. Of course, if you want to throw health out the door and be absolutely sinful, spread them with Nutella and let the tears of joy flow.


1 cup oats (regular or quick cooking)
1 cup whole wheat flour
1/3 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
3/4 cup yogurt or low fat sour cream
3/4 cup milk
3 Tbl oil
2 eggs
2 large ripe bananas, mashed
1/4 cup raisins
1/2 cup chocolate chips
1/4 cup shredded coconut, optional
chopped walnuts, optional
(other options: dried cherries, peanut butter chips, chopped dried fruit)


Mix the dry ingredients together in one bowl. In a seperate bowl mix the ingredients. Fold in the bananas and add the toppings. DO NOT OVER MIX! Let the batter sit for about 10 minutes and then spoon ladle-fulls onto a griddle or small frying pans sprayed with cooking spray.

Move over IHOP, The Gush Gourmet is here!