Banana Oat Pancakes

Banana Oat Pancakes

These banana oat pancakes topped with fruit, and nuts, and drizzled with maple syrup are a great delicious way to start the day. If there are any leftovers, I like to make a peanut butter sliced banana sandwich packed in my stash bag to take along with me on a hike or bike ride.  

Servings: Makes 15 4-inch pancakes



Ingredients:

 

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup ground Bob’s Red Mill Old Fashioned Rolled Oats flour  ***see note
  • 2 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 small overripe banana, mashed
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 3 tbsp unsalted butter, melted
Butternut Squash
Carrots-Celery-Onion
Instructions:
  1. In a medium-size mixing bowl add the all-purpose and oat flour, sugar, baking powder, salt, and cinnamon.  Mix well.
  2. In a separate smaller bowl combine almond milk, mashed banana, eggs, vanilla, and melted butter.  Whisk until well blended.
  3. Add the banana wet mixture into the dry flour mixture and blend.  Do not over mix,  batter should be lumpy.
  4. Set a griddle or non-stick pan on medium-low heat, add about a teaspoon of butter, and heat to sizzling but not brown.  Drop 1/4 cup of the batter onto the grill keeping about 1 to 2 inches of space between pancakes as the batter will swell.  Cook for 2 minutes on one side. Flip pancakes and cook for another 1 – 1 1/2 minutes.  Pancakes should be golden brown and fluffy.
  5. Serve immediately with your favorite fresh fruit topping, nuts, and maple syrup.

 *** Note – To make oat flour, process them into your blender or food processor until the oats have turned into flour. It will look similar to sand.  I usually blend a bag of Bob’s Red Mill Old Fashioned Rolled Oats and store them in a 2-quart glass jar in my pantry. If you plan to reduce some of the all-purpose or wheat flour with the oat flour in some recipes, be sure to check online on how to correctly replace flour with oat flour as oat flour is lighter in volume.


Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Delicious Green Smoothie

Delicious Green Smoothie

This delicious smoothie is the perfect nutrient-rich pick-me-up for breakfast or as a snack during the day.  It is so easy to make.  Feel free to experiment with other ingredients to make it the most appealing combination for you.

Makes about 3 8oz servings

Ingredients:

 

1 cup of pineapple juice

1 banana

1 cup frozen strawberries

3 handfuls of fresh baby spinach leaves

Green Smoothie Ingredients
Instructions:

Add all ingredients to a blender and blend until smooth. Drink and enjoy!

Optional Adjustments:

If you prefer it to be sweeter add a tablespoon of maple syrup or honey.  Try it using orange juice instead of pineapple for a slightly different flavor.  

Chef Amy

Recipe compliments of Home Chef Amy Bates and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Joyfully Simple and Savory Avocado Toast

Joyfully Simple and Savory Avocado Toast

 

This avocado toast recipe is simply fresh avocado mashed with lemon juice, olive oil, and seasonings, then spread over bread. It’s a quick and easy meal or snack option that can be customized in so many different ways.

Servings: 2

Ingredients:

 

2 slices of bread (I use wheat or sourdough)

1 medium avocado peeled, seeded, and cut into chunks (I typically use Haas avocados but other varieties will work.) 

5 teaspoons olive oil divided for use, plus more for garnish if desired

2 teaspoons lemon juice

Salt and pepper to taste

2 teaspoons chopped fresh herb, red pepper flakes, or sesame seeds

Avocados
Sourdough Bread
Instructions:
  1. Brush 2 teaspoons of olive oil over the slices of bread.  Toast the bread.  
  2. Place the avocado, remaining 3 teaspoons of olive oil, lemon juice, and salt and pepper in a bowl.  Mash into a course paste.
  3. Spread the avocado mixture over the toast.  Garnish as desired with olive oil, salt, red pepper flakes, sesame seeds, or herbs.  Serve immediately.

Tip:

If you need to make the avocado mixture in advance, add a thin layer of olive oil or lemon juice on top to prevent browning.  Stir the lemon juice or olive oil into the mix right before serving.

 

Chef Debbie Barton

Recipe compliments of Home Chef Debbie Barton and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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