Banana-Oat Pancakes

By Cedar | October 5, 2012

Sorry for the lack of posts this week and no Friday Favorites. I thought it would be kind of lame to have two Friday Favorites posts in a row, so next week will be double the fun. So yeah, I have been off the internet all week nose deep in projects. I have been knitting and sewing like crazy as well as snuggling with a really cute little 17 month old. I will share what I have been working on in the next couple days.

Anyway, I posted a picture of these banana-oat pancakes this week on Instagram and had a request for the recipe, so I thought I would share it here. The recipe comes from King Arthur Flour’s Whole Grain Baking book. They were moist, light, fluffy, and full of flavor. This recipe suggested sprinkling walnuts on the cakes before flipping, but we used sliced almonds–they were perfect.

  • 3 small bananas, mashed
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp lemon juice
  • 1 Tbsp sugar
  • 2 eggs
  • 1 cup oat flour (I just buzzed a cup of oatmeal in the food processor until it was a smooth flour)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl. Beat in the eggs. Whisk together the oat flour, baking soda, salt and spices in another medium bowl.

Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened. Check to be sure the batter is thin enough for your pancakes: you may need to add a touch of milk or water. Let the batter sit for 10 minutes before using.

Heat a nonstick griddle or a heavy skillet. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.

Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, 3 to 4 minutes. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, until golden brown on both sides, about 1-1/2 minutes more.

One Response to “Banana-Oat Pancakes”

  1. Jessica Cangiano Says:
    November 4th, 2012 at 4:10 pm

    Wonderfully scrumptious recipe. My mom used to make a very similar one when I was growing up that called for apples instead of bananas. Thank you for the the lovely trip down memory lane :)

    ♥ Jessica