Oatmeal Pancakes with Bananas Foster Compote

Jun 28, 2015

blogger-image--1026063193This recipe was created out of a strong desire for pancakes, the fact that it was brunch on Sunday, and there was no syrup to be found.

And, I must say, it turned out pretty darn delicious. The pancakes solo are great but the combination of the sweet soft bananas are excellent! Add this one to your next Sunday Funday!


1¼ cups milk
1 egg
4 tbs butter

2 ripe (but not overripe bananas, if anything underripe preferred) bananas

1 cup all-purpose flour
¾ cup oatmeal
1 tbs white sugar
1¼ tsp baking powder
¼ tsp salt
½ tsp vanilla extract
1 tbs white vinegar
4 tbs brown sugar
¹⁄₈ cup rum
¹⁄₈ tsp ground allspice
Pinch of cinnamon (to your liking)
Spray oil for cooking

2 non-stick sauté pans
2 mixing bowls
Measuring cups/spoons
Wooden spoon


In one mixing bowl add flour, oatmeal, salt, white sugar, and baking powder. Mix well.

In the other bowl add milk and vinegar. Allow to sit for a few minutes. Then, whisk in the egg and vanilla extract. Pour this bowl over the dry ingredients bowl. Mix well but do not over mix. Allow to rest while you make the compote.




In a cold sauté pan add the butter and brown sugar. Turn heat on medium and allow the butter and sugar to melt together, stirring frequently. Add the allspice and pinch of cinnamon. Once melted together and slightly bubbling—add the sliced bananas and cook for 30 seconds. Remove pan from heat source and add the rum. You can flambé the rum if you feel confident doing so—light with long lighter or tip sauté pan towards gas flame. Otherwise cook bananas for a few minutes so the alcohol cooks out. Place the bananas foster compote aside until ready to serve.




Heat other sauté pan over medium heat and spray with oil. Using a ½ cup measuring cup, pour pancake mixture into the center of the pan. Once the pancake begins to generously bubble (1-2 minutes) flip the pancake over. Cook for another 1-2 minutes and remove from pan. Continue this process with the rest of the pancake batter.

Serve the pancakes warm (you can keep them warm in a 175ºF oven) with the bananas foster compote. Enjoy! Xo








Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at

Jamieson_van_Loan_headshotTry Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars






Flintridge Books

Lyd and Mo Photography

Louis Jane Studios

Homage Pasadena