Oatmeal cookie pancakes

do your bananas get mushy? Are you tired of making banana bread? Need something new for ripe bananas? If so, then this is the recipe for you!
I am like the rest of you, banana bread is delicious and all, but I can't make it every week! My kids love fresh 'nanners, but as soon as they get spots on them, no one will eat them. I've had to get creative about using them up because (true confession) I HATE throwing away food. H.A.T.E it. It's such a waste. I can't help but think of all the people in the world who need food and I am just THROWING IT AWAY!!!! oh, such a poor, poor use of my stewardship.
Anyway, I wish I could claim that I invented this recipe. I didn't. I got it off of Food Network, although I have made some modifications that fit my family better. I'm telling you right off the bat: these are SO delicious, and so filling and so wonderful, that you may find ordinary pancakes boring after this. So proceed if you dare!
Here goes:


Oatmeal Cookie Pancakes (I would like to dedicate this post to Sarah, by the way. She requested the recipe. )

Start with all the ingredients


1 cup oats (I've used all kinds--old fashioned, quick, rolled, whatever. It all works)
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp cinnamon (mixed cinnamon and sugar works, too. Do some people keep it plain?)
1/4 c. chopped walnuts
3/4 cups vanilla or plain yogurt (food network says to use sour cream, but I usually need to get rid of the yogurt more than I need to get rid of the sour cream. That, and it's healthier.)
3/4 cup milk
2 large eggs
1 tsp. vanilla extract
2 really ripe bananas, mashed up.
3/4 cup raisins

Mix the first seven dry ingredients in one bowl. Mix the next 5 wet ingredients in another bowl. Add the raisins to the dry and mix (I don't know why you don't just mix them in the beginning when you're mixing dry ingredients anyway.)


Stir in the wet ingredients. And you'll have a bowl of mush that looks like this:


Heat your griddle to medium heat (if you cook the outside too fast, they'll be raw on the inside still.) I keep my griddle between 300 and 325 (that's farenheit, mind you. I don't have the little degree symbol thingy) Flip when they are golden brown.

Take a picture of your cutest helper while you're waiting



And there you have it




Serve with syrup and butter.

DELICIOUS!


Now, word to the wise: You should know that the batter is VERY THICK! so I use my little scoop to kind of spread the batter out on the griddle a little right as I pour it on. It won't spread on it's own, but it will cook more evenly if you help it along.
These are so incredibly filling, I have a hard time getting through just one. And you can bet you won't be hungry until lunch. The leftovers keep really well in the fridge for about a week (at least, that's the longest they've lasted at my house). The best part is, they taste fabulous on their own, too. On days when I don't have time to eat breakfast (aka Sunday morning, when I'm just glad that I'm dressed before it's time to go to church.), I stick one of these in the microwave for about 20 seconds and then eat it plain in the car. It's so good!
Also, Food Network says, "If you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing." Really? Some people don't have over ripe bananas? They thrive in great abundance in our house.
Let me know what you think!