Cookies for breakfast, why of course. These pancakes take on all the great flavors of an Oatmeal Raisin Cookie, made just for breakfast. I hope you can flip fast enough to keep the masses at bay. These pancakes are going to disappear as fast as you can make them.

Oatmeal Raisin Cookie Pancakes

Ingredients:

1 cup old fashioned oats
1 cup flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts
3/4 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/4 cup butter, melted

Directions:

In a large bowl, combine the oats, flour, brown sugar, baking powder, baking soda, cinnamon and nuts. In a another bowl, mix together the sour cream, milk, eggs and vanilla. Whisk the wet ingredients into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter or coat with nonstick cooking spray. Cook pancakes, each about 1/4 – 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

*Recipe slightly adapted from Food Network.