Reader recipe of the month

Vegetarian Times, March, 2002

This recipe comes to us from Shari Hurd, of Jasper, Ark. Send your favorite original recipe to Vegetarian Times, Food Editor, Westshore III, 301 Concourse Blvd., Suite 350, Glen Allen, VA 23059; or go to our web site and click on "Submit Your Recipe" to email your creation.

Banana Pancakes

MAKES 12

30 MINUTES 0R LESS

1 cup old-fashioned oats
1 cup soy milk
1 cup mashed ripe bananas (about 3
  medium)
2 large eggs, lightly beaten
1 tsp. ground cinnamon
1 1/2 cups mixed-grain pancake mix
Maple syrup, for topping
Sliced bananas, for topping

1. In large bowl, combine oats and
milk. Let stand until oats are soft, about
15 minutes. Mix in mashed bananas,
eggs and cinnamon. Gradually stir in
pancake mix.

2. Coat large nonstick skillet with cooking
spray and heat over medium heat.
Using 1/4 cup batter for each pancake,
pour 4 pancakes into skillet, spacing
apart. Cook pancakes until brown on
bottom and some bubbles begin to
break around edges, about 3 minutes.
Flip pancakes and cook until brown on
bottom and firm to touch in center,
about 3 minutes.

3. Repeat with remaining batter in 2
more batches. Serve warm.