King Arthur Flour's Banana-Oat Pancakes
Try these banana oat pancakes for a wholesome twist on a breakfast classic. Packed with fiber-rich oats and sweetened naturally with ripe bananas, these pancakes are as nutritious as they are delicious!
Ingredients
- 3 small bananas mashed
- 2 T. unsalted butter melted (use organic)
- 1 T. lemon juice
- 1 T. sugar (I reduce this to 1 t. as the bananas when they are this ripe have a lot of natural sugars)
- 2 eggs
- 1 C. oat flour
- 1/2 t. baking soda
- 1/2 t. salt
- 1/2 t. ground cinnamon
- 1/2 t. ground nutmeg
Instructions
- 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 a small 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 (I never do)
- Let the batter sit 10 minutes before using.
- Heat a nonstick griddle or heavy skillet.
- If your surface is not non-stick brush it lightly with vegetable oil.
- When the surface is ready spoon batter 1/4 C. at a time into the pan.
- Let the pancakes cook on the first side until bubbles begin to for around the edges, 3-4 minutes.
- When the pancakes are just beginning to set flip then and let them cook on the second side, about 1 1/2 minutes more.
- You can sprinkle toasted walnuts over the batter just before cooking as an extra treat.