Weekday mornings are busy and rushed, and thinking about cooking pancakes is a big NO! But these banana oat pancakes require a bowl and a fork, and the batter is ready to be cooked and served with a topping of your choice. Super easy and a little healthy too!
- 2 large, very ripe bananas (will yield 1 to 1 1/4 cups mashed)
- 3/4 cup (80 grams) quick-cooking oats
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 large egg
- 1 tablespoon baking powder
- 3/4 cup (95 grams) whole-wheat flour
- Milk, dairy or non-dairy, as needed (about 3 to 5 tablespoons)
- Butter or oil, to fry pancakes
- In a large bowl, mash bananas well with a fork. Stir in oats and salt. From here, for softer oats, you can microwave this mixture for 30 seconds (just to warm it through) or let it stand for 5 to 10 minutes at room temperature, but you can also skip this and keep the oat texture more intact. It works all of the above ways.
- Use fork to stir in cinnamon and egg, then baking powder until thoroughly combined. Stir in flour, then add milk as needed to create a thick but not cookie-dough like batter.
- Heat griddle or frying pan over medium-low. Once hot, add a good pat of butter or drizzle of oil, and add pancakes in 1/4-cup mounds. You can flatten them a bit if they’re particularly thick. Cook until lightly browned underneath and bubbles appear in pancake surface, flip, and cook on the second side. Lower heat is better on these pancakes; they brown fast and cooking them more slowly ensures the centers are set when the edges are the right color. Repeat with remaining batter. Eat immediately.
Recipe Courtesy of: Smitten Kitchen.