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
- 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
- In a medium-size mixing bowl add the all-purpose and oat flour, sugar, baking powder, salt, and cinnamon. Mix well.
- In a separate smaller bowl combine almond milk, mashed banana, eggs, vanilla, and melted butter. Whisk until well blended.
- Add the banana wet mixture into the dry flour mixture and blend. Do not over mix, batter should be lumpy.
- 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.
- 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.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer