Banana Oat Pancakes are tender and tasty. Perfect for breakfast, brunch or dinner.
Easy to make with oat flour, eggs, mashed bananas and few additional ingredients.
INGREDIENTS
I found this bag of oat flour on the baking aisle of my local grocery store.
ARE OATS AND OAT-FLOUR GLUTEN-FREE?
Unlike wheat, barley, and rye, oats are not considered a source of gluten in many countries. Read more on Gluten.org.
SIFT, SPOON & LEVEL OAT FLOUR
This recipe calls for 1-1/2 cups of oat flour.
To get an accurate measurement, pour 2 cups of oat flour into a medium bowl.
Lightly spoon into a measuring cup.
Do not pack flour down into the cup.
Level off with the smooth end of a knife.
Return excess to the bag. Seal tight. Store in refrigerator.
USE 1/3 CUP OF BATTER FOR EACH PANCAKE
This measurement makes about 6 pancakes.
Three pancakes (1/3 cup each) will fit into a large skillet.
This pancake batter is a bit thick which means cooking time is a bit longer than traditional pancakes.
Cook 3 to 4 minutes over low-medium heat until edges look dry.
Flip over and cook 3 to 4 more minutes.
SERVING SUGGESTION
Drizzle a serving of hot pancakes with maple syrup or buttery pancake syrup.
Top with sliced bananas.
ENJOY!
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used to make these delicious pancakes.
All comments are my own.
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Banana Oat Pancakes
Ingredients
Method
- In a medium bowl, whisk together oatmeal flour, baking powder, and salt until well combined.
- In a separate large bowl, whisk together mashed bananas, eggs and vanilla extract. Whisk together until well combined.
- Pour dry ingredients into the large bowl of wet ingredients.
- Add 3 tablespoons of melted butter (unsalted). Whisk together until well combined.
- Melt 1 tablespoon unsalted butter in a large skillet over low-medium heat.
- Test skillet to see if it's hot enough by dropping small "dots" of water into the bottom. If they sizzle and move around, the skillet is HOT enough for cooking.
- Pour in 1/3 cup of batter to create a pancake. Three will fit into a large skillet. Cook 3 to 4 minutes on each side. When the edges look dry, flip over and cook another 3 to 4 minutes.
- Repeat until all batter has been cooked.
- Serve hot.
- Drizzle with maple syrup or buttery pancake syrup. Top with sliced bananas or preferred fruit.