Ingredients
1 1/2 cups Arrowhead Mills multigrain pancake mix
1 1/4 cups water
1 large egg, lightly beaten
1/4 cup rolled oats
1/4 cup toasted wheat germ
1 tablespoon grated peeled ginger
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon canola oil
1 ripe banana, mashed
2 tablespoons unsalted butter, plus more for serving
Pure maple syrup, for serving
Preparation
In a medium bowl, whisk together pancake mix, water, egg, oats, wheat germ, ginger, cinnamon, vanilla, and oil, until well combined. Stir in banana.
Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour batter 1/2 cup at a time into pan, cook until golden brown and set, 3 to 4 minutes. Flip pancake and cook 3 to 4 minutes more. Repeat with remaining batter. Top with butter and syrup and serve immediately.
