Banana Oat Pancakes Recipe

Start your day out right with this banana oat pancakes recipe.
By Tabitha Alterman
February/March 2008
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Banana lovers will flip for these flapjacks!
PHOTO: TABITHA ALTERMAN


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Banana Oat Pancakes Recipe

2 large or 3 small bananas, mashed
2 tbsp unsalted butter, melted
1 tbsp fresh lemon juice
1 tbsp raw sugar
2 large eggs
1 cup oat flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1 banana, sliced

Stir together bananas, butter, lemon juice and sugar. Beat in the eggs. In a separate bowl, combine flour, baking soda, salt and spices. Stir together the wet and dry ingredients. Let batter rest for at least 10 minutes before use. (You can refrigerate the batter overnight, but you may need to add about 1/2 cup milk to thin it out.)

Heat a buttered griddle to medium-high. When the surface is hot enough that a drop of water sizzles across it, pour the batter onto the griddle 1/4 cup at a time. Flip the pancake when bubbles begin to form around the edges, after about 3 or 4 minutes. Cook on the second side for about 1 to 2 minutes more. Serve with sliced bananas. Yields a dozen pancakes.

— Adapted from King Arthur Flour Whole Grain Baking

Read More: To learn more about the health benefits of oats and how to implement them in your diet, check out 7 Hearty Oatmeal Recipes.








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