Banana Oat Pancakes
Another delicious way to use up all those leftover bananas :P Owen says these are so delicious all on their own, he doesn't need maple syrup! (I did cheat and sprinkle on some mini chocolate chips too.)
Ingredients
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 heaping cup mashed bananas (3 large ones)
- 3 cups milk
- 2 cups (6 ounces) old-fashioned rolled oats
- 4 large eggs
- 6 tablespoons vegetable oil
- 6 tablespoons sugar
Equipment
- griddle
Directions
- In a large bowl, whisk together flour, baking powder and salt.
- Combine the mashed bananas, oats and milk in a medium bowl. Let sit until the oats are softened, about 5 minutes.
- Add the eggs, oil and sugar to bowl with banana mixture and whisk until well combined.
- Add banana mixture to flour mixture. Whisk just until combined.
- Heat griddle to medium heat. Use a 1/4 or 1/3 cup measure to scoop portions on to the griddle to cook. (Optionally, sprinkle mini chocolate chips onto the pancakes after pouring, before the first flip.)
- Note that these are pretty thick and hefty pancakes, so they’ll need longer time on lower heat to cook all the way through without burning. I found turning both burners to just below medium and cooking for 3-3:30 per side worked well.
Notes
- I doubled the recipe to use my “standard” number of mashed bananas.
- That’s a lot of milk! Instead, I use 3 cups of water + 9 tablespoons (or a heaping half cup) of Bob’s Red Mill Non-fat Milk Powder.
Source: America's Test Kitchen