Delicious banana oat pancakes—made with only four ingredients — a first for the Wild Epicurean 😉. These melt-in-your-mouth bites of joy are like the middle of French toast or eggy bread but bananery. They are also super simple to make.
Although super tasty, they are very light, so probably not enough to feed a hungry teenager. Maybe add some crispy bacon for a bigger breakfast. Banana pancakes are famously tricky to cook. They tend to fall apart. However, after several batches, these have held up in the test kitchen. The trick is to keep them small; by small, I mean only two tablespoons of batter. Your pancakes should be about 9 cm in diameter. Cook in a medium hot pan with a knob of butter – then wait for the edges to slightly crisp and bubbles to appear on the surface of the pancake – it takes about 2 minutes. Carefully turn them over and cook for the same time on the other side.
A clever trick is to cook them in a non-stick round egg mould. This not only produces perfectly shaped pancakes, but it also cooks them evenly.
So, if you happen to have egg moulds gathering dust at the back of the cupboard – now is the time to dig them out.
Flavour Banana pancakes with a pinch of cinnamon, vanilla, or even a pinch of chilli. Serve with either maple syrup or honey and a few banana or strawberry slices tossed in a squeeze of orange or lemon juice.
Other pancake recipes include spinach pancakes, French Crepes and Ukrainian Pancakes.
Banana Oat Pancakes
Ingredients
- 2 ripe bananas plus a banana for serving
- 3 eggs (whisked)
- ½ cup rolled oats – tighly packed
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp vanilla powder
Instructions
- Put the oats, salt, baking powder and vanilla or cinnamon into a blender and pulse until the oats are ground to the texture of coarse wholemeal flour.
- Mash the bananas and whisk with the beaten eggs.
- Add to the ground oats and pulse until light batter.
- If using, line the pan with the egg moulds and grease with a little butter. When hot, drop in 2 tablespoons of batter. Cook for 2 minutes or until bubbles appear and the edges come away from the moulds. Lift away the moulds and turn over the pancakes to cook on the other side.Alternatively, add two tablespoons of banana batter to a nonstick pan and cook as above. Cook only a couple at a time so you can control the heat and turn them easily.
- Serve with banana slices and drizzled honey or maple syrup.
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