Banana Oat
No regular flour. Oat flour, ripe bananas, and eggs. They hold together better than you'd expect and taste like banana bread in pancake form. Good for those brown bananas on the counter you keep saying you'll use.
From Original recipe · Recipe facts not copyrightable (US law)
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Prep
10 min
Cook
12 min
Makes
8 pancakes
Difficulty
easy
Nutrition
Per serving (2 pancakes) · USDA FoodData Central: Pancakes, plain (adjusted for oat flour + banana)
182kcal
Calories
6.1g
Protein
7.2g
Fat
24.3g
Carbs
2.8g
Fiber
Ingredients
Servings
1x- 2 medium ripe bananas
- 1 cup oat flour (or blended rolled oats)
- 2 eggs
- 1/4 cup milk
- 1 tbsp honey
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 2 tbsp melted butter
Instructions
- 1
Mash the 2 bananas in a large bowl until smooth.
- 2
Add 2 eggs and whisk together until well combined.
- 3
Stir in 1/4 cup milk, 1 tbsp honey, and 2 tbsp melted butter.
- 4
In a separate bowl, whisk together 1 cup oat flour, 1 tsp baking powder, 1 tsp cinnamon, and 1 pinch salt.
- 5
Add the dry ingredients to the wet mixture. Stir until just combined.
- 6
Let the batter rest 10 minutes so the oat flour absorbs the liquid.
- 7
Heat a nonstick skillet over medium-low heat. Grease lightly with butter.
- 8
Pour about 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form and edges set.
- 9
Flip gently and cook another 1-2 minutes until golden.
- 10
Serve topped with sliced banana, a drizzle of honey, and cinnamon.
Notes
things we learned along the way
- The riper the banana, the sweeter the pancake. Green bananas don't work here.
- Keep them small, about 3 inches. Bigger ones fall apart when you flip.
- Add a tablespoon of peanut butter to the batter for more protein. Tastes great with the banana.
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Source and credits
Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.