Banana Oatmeal Pancakes with Elderberry Blueberry Topping
3/4 cup old fashioned oats
2 medium bananas, mashed
1 1/2 cups milk
3/4 cup whole wheat flour
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
3 tablespoons vegetable oil
1/4 cup chopped pecans, plus 2 tablespoons to garnish
butter, for the griddle or skillet
1 cup fresh blueberries
1/4 cup elderberry jam
Optional: to make thick sauce. Mix about 1 tablespoon cornstarch and 1/8 cup water and stir into bubbling blueberry mixture.
In a medium bowl, mix together the oats, bananas, and milk. Set them aside to let the oats soak and soften.
Preheat a pancake griddle or skillet over medium low heat. Can raise heat a bit, be careful to not burn.
In a large bowl, whisk together the flours, brown sugar, baking powder, kosher salt, and baking soda, cinnamon and nutmeg.
Beat the egg and oil into the wet oatmeal mixture, and then pour the wet mixture into the dry. Stir until just combined.
Butter the preheated surface and then pour the batter out about 1/4 cup at a time.
These pancakes will need to cook a little longer on the first side than most, so wait until the entire exposed surface is bubbly and the edges start to look as though they are cooking through. Don’t put on too high of heat or they get dark. Keep on medium low heat and cook longer as above.
Flip to cook the second side and then remove the pancakes to a plate. Keep in preheated 200 degree oven.
Put blueberries and jam in small sauce pan, bring to boil and let simmer until slightl thickened. If you would like them to be very thick, see above on how to make the sauce thicker.
Sprinkle toasted coconut on top of buttered pancakes for eating!