“Fresh rhubarb from the farmers market inspired these hearty pancakes.” - by Alison M
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
- Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.
Nutrition
Amount Per Serving (4 total)
- Calories
- 380 cal
- 19%
- Fat
- 8.3 g
- 13%
- Carbs
- 67.8 g
- 22%
Based on a 2,000 calorie diet
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