Author: Padraic Guilfoyle

Pour, flip, stack and savor the morning moments.

INGREDIENTS

1 ½ cup old fashioned rolled oats

2 ½ cups unbleached all purpose flour

½ cup brown sugar

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground cinnamon

1 ripe banana

2 large eggs

2 teaspoons pure vanilla extract

3 ¼ cups whole milk

8 tablespoons Irish Butter with Olive Oil plus more for the pan and serving

Instructions

1. Place the rolled oats in a blender, and process until they resemble coarse flour. 
2. In a medium size mixing bowl, combine the processed oats, all purpose flour, brown sugar, baking powder, kosher salt, and ground cinnamon. Whisk to combine well.
3. In a second large mixing bowl, add the ripe banana and use a fork to mash it very well. Next, add the eggs, vanilla extract, and milk. Whisk very well to incorporate the eggs and banana into the milk.
4. Pour the dry ingredients into the wet ingredients, and then stream in the melted butter. Whisk until just combined. It’s okay if there are still a few lumps.
5. Preheat a large skillet over medium heat. Add 1 tablespoon of Kerrygold Butter with Olive Oil to melt and coat the bottom of the pan. 
6. Pour in ¼ cup of the pancake batter into the heated pan for each pancake. Cook for 2 minutes, and when bubbles begin to form and pop on the surface of the pancake, flip, and cook for another 1-2 minutes. Repeat with the remaining pancake batter.
7. The pancakes can be kept warm in a 200 degree F oven on a metal rack lined baking sheet. Serve the pancakes with sliced bananas, more butter, maple syrup, and a sprinkle of ground cinnamon.