Ingredients
Pancakes
- 1 1/2 cups rolled oats
- 4 bananas, peeled and sliced
- 2 eggs
- 2 tablespoons butter, melted, plus more for cooking
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
To Serve
- Maple syrup, to serve
Instructions
- Make oat flour: Place the rolled oats in a blender or food processor and pulse until they become a fine meal or flour-like consistency suitable for pancake batter.
- Prepare batter: Add the sliced bananas, eggs, melted butter, baking powder, cinnamon, nutmeg, and salt to the blender. Blitz for 30 seconds to 1 minute until everything is well combined and the batter is slightly thick and lumpy. If the batter is too thick, add a couple of tablespoons of milk and blend again until the desired consistency is achieved.
- Heat pan and cook pancakes: Preheat a griddle or skillet over medium heat and add a knob of butter. Pour about 1/4 cup of the batter onto the hot pan. Cook for about 3 minutes or until bubbles form on the surface, then carefully flip with a spatula and cook for another 1-2 minutes until golden brown.
- Finish cooking all pancakes: Repeat the cooking process with the remaining batter, adding more butter to the pan as needed. Keep cooked pancakes warm by placing them in an oven set to 200°F.
- Serve and store: Serve the pancakes immediately with maple syrup, or let them cool and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- You can add a splash of milk if the batter is too thick for easy pouring.
- Use ripe bananas for natural sweetness and better flavor.
- To keep pancakes warm while cooking the rest, place them in a low oven at 200°F.
- These pancakes are gluten-free if using certified gluten-free oats.
- Store leftovers in an airtight container in the refrigerator or freezer for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
