Banana Oat Pancakes
User Reviews
5
Banana Oat Pancakes
Description
Banana Oat Pancakes mix all-purpose flour, oat flour, and rolled oats with a leavening agent and salt to form the base. Mashed banana, eggs, vanilla extract, melted butter, and milk are whisked to make the wet ingredients. Combined carefully, the batter sits briefly before being cooked on a buttered skillet over medium heat. Banana slices are gently pressed on top of each pancake before flipping, creating spots of tender, lightly caramelized fruit.
The cooked pancakes have a tender interior thanks to bananas and eggs, with textured bits from oats for chew. These can be served warm from the skillet or kept warm in a low oven as the batch cooks. Leftovers refrigerate well and reheat quickly.
Storage notes advise refrigerating leftovers for up to 2 days and reheating briefly. To freeze, cool pancakes thoroughly, freeze individually on a tray, then store in a freezer-safe container for up to 3 months.
Ingredients
- 1/2 cup all-purpose flour or use all oat flour
- 1/2 cup oat flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large banana divided
- 2 egg
- 1 tablespoon vanilla extract pure
- 1 tablespoon butter melted then cooled, plus more for greasing pan (or ghee, melted
- 1 cup milk (your choice of any milk)
Instructions
- Combine flours, oats, baking powder and salt in a large bowl; set aside.
- In a medium bowl, mash half of a banana (about 1/3 cup) until smooth. Thinly slice the remaining bananas and set aside.
- Add the eggs, vanilla, melted butter and milk to the bowl with the mashed banana. Whisk to combine until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until thoroughly combined. Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
- Once the skillet is hot, add enough butter or ghee to lightly grease the bottom of the pan.
- Pour about 1/4 cup batter into the pan and gently press 3 to 4 banana slices onto the top. Once bubbles form on top and the edges are cooked, flip the pancake and cook for an additional 1-2 minutes on the other side until cooked through. If you have a large pan, you can cook multiple pancakes at once.
- Keep the pancakes warm on a plate in the oven while you repeat with the remaining batter and bananas using additional butter to grease the pan as needed.
Notes
- Store leftover pancakes refrigerated for up to 2 days and reheat quickly in the microwave or toaster oven.
- For freezing, cool pancakes completely, freeze on a baking sheet, then transfer to a container; freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 124" pancakes
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 32mg | 11% |
| Sodium | 76mg | 3% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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