Banana Oat Pancakes

If you’re going to post a recipe for pancakes, it better be damn good. So I’ll take the position that these banana oat pancakes taste even better than traditional pancakes. To make the flour for these pancakes, rolled oats are blended to form an oat flour. This gets mixed with the sweet flavors of oat mylk, bananas, a bit of maple syrup, and vanilla extract to make the batter. I advocate for these pancakes on the basis of taste alone, but as an added bonus, instead of containing empty calories like a traditional pancake, you get all the incredible nutrients that come with using oats as a base. I stick by my position. Once you go banana oat, you’ll never go back. The end.

Serves 4.

Ingredients:

  • 2 very ripe bananas – reserve 1/4 of one banana for topping the stack
  • 1.5 cups rolled oats
  • 2 eggs
  • 1 cup of oat mylk, or whatever milk/alternative you prefer
  • 1 tsp of baking soda (or use 3 tsp of baking powder and omit the vinegar, below)
  • 1 tsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • cooking spray
  • maple syrup and/or powdered sugar (optional, for serving).

Recipe:

Step 1: Turn the oats into flour by grinding them in a blender until fine. Set aside.

Step 2: Place 1 whole banana, 3/4 of the other banana, oat mylk (or milk of choice), apple cider vinegar, eggs, maple syrup, and vanilla extract into the blender and blend until smooth. Add in the oat flour, salt, and baking soda, blending until smooth.

Step 3: Heat a nonstick skillet over medium heat and spray with cooking spray to form an even coating. Once hot, lower the heat to medium-low. (I would recommend using two pans to cook multiple pancakes at the same time.)

Step 4: Pour 1/4 of a cup of the batter into the center of the pan. Wait for the bubbles to form, and allow to cook till the first side is set and you can flip it over while maintaining the shape of the pancake. Flip and continue cooking until cooked through. Set aside cooked pancake onto a wire rack (so the moisture from the heat does not create a soggy pancake). Repeat with the remaining mixture.

Step 5: Stack the pancakes, and top with sliced bananas from the reserved banana. Serve with powdered sugar, maple syrup, or lavender syrup*.

*You can find my recipe for lavender syrup here: https://sundaykitchentable.com/2020/01/06/lavendar-syrup/

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