Banana oat pancakes
Banana oat pancakes are a wholesome take on pancakes, made with no wheat flour and no added sugar. Oats blended with ripe bananas and eggs turn into a smooth batter in a single blender, and the pancakes come out soft, moist, naturally sweet and fragrant with banana and cinnamon, perfect for a family breakfast.
- Difficulty
- Very easy
- Prep
- 10 min
- Cook
- 20 min
- Rising or chilling
- 10 min
- Total time
- 40 min
- Method
- Pan-cooked or waffle iron
Ingredients
Pancake batter
Oil for the pan
Instructions
Step 1
Put 160 g rolled oats in a blender and blend dry for about thirty seconds, then add 240 g ripe bananas broken into chunks, 100 g eggs, 120 g whole milk, 6 g baking powder, 4 g vanilla extract, a pinch ground cinnamon and a pinch salt and blend again. Grinding the oats into flour first makes the pancakes smooth, without gritty bits of husk. The batter is right when it is thick and smooth, creamy yellow and falls slowly from a spoon in a thick stream.
Step 2
Let the batter rest right in the blender jar for about ten minutes. The oats need time to absorb liquid, which thickens the batter so the pancakes don't spread when poured. The batter is ready when it is noticeably thicker and a few small bubbles appear on top.
Step 3
Set a nonstick skillet over medium heat for about two minutes, dab a very thin layer of to taste vegetable oil onto a paper towel and wipe it all over the pan. An evenly heated pan gives an even golden color from the very first pancake. The pan is right when a drop of water skitters across it and then evaporates.
Step 4
Pour about three tablespoons of batter into the pan for each pancake, making rounds about ten centimeters across, and cook two or three at a time for about two minutes. Bananas are full of natural sugar and burn easily, so keep the heat at medium and be patient. The underside is done when the edges look dry and the top is covered in small bubbles.
Step 5
Slide a thin spatula under each pancake, flip it quickly in one go, then turn the heat down to low and cook for about a minute and a half more. Without wheat flour these pancakes are quite tender, so a confident flip keeps them from breaking. They are done when both sides are golden brown and the center springs back when pressed lightly.
Step 6
Stack the pancakes on a warm plate and serve with banana slices, berries, yogurt or a little honey if you want them sweeter. They are softest and most fragrant served hot. The stack is perfect when the inside is moist and smooth, pale yellow and smells of banana and cinnamon when you cut into it.
Equipment
- Blender
- Nonstick skillet
- Spatula
- Kitchen scale
Tips
- The riper the bananas and the more brown spots on their skins, the sweeter and more fragrant the pancakes, so there is no need to add sugar.
- For gluten-free pancakes, choose oats that are clearly labeled gluten-free.
- You can replace the cow's milk with the same amount of soy milk or almond milk.
Storage
Cooled pancakes keep in an airtight container in the refrigerator for three days or in the freezer for up to a month. Reheat them in a dry skillet or a toaster for a few minutes until hot and soft again.
Common problems and how to fix them
- The pancakes are gummy and sticky in the middle.
- The heat was too high, so the outside cooked before the inside had a chance to. Lower the heat and make smaller, thinner pancakes.
- The pancakes spread out and tear when flipped.
- The batter didn't rest long enough for the oats to absorb the liquid. Wait a few more minutes for the batter to thicken, and only flip once the edges look dry.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
