Simplified Banana Oat Pancakes Recipes

BANANA OAT PANCAKES

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

OATMEAL-BANANA PANCAKES

Steps:

• Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
• Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BANANA OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
• Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
• Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
• Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.

SIMPLIFIED BANANA OAT PANCAKES

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder, cinnamon and nutmeg.
• Combine the egg, milk, banana, and oil in a separate bowl.
• Stir egg mixture into dry ingredients until just moistened.
• Pour batter by 1/4 cupfuls onto a greased hot griddle.
• Turn when bubbles form on top and cook until second side is golden brown.
• Serve with your favorite topping or syrup.

BANANA OAT PANCAKES

Steps:

• Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
• Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

BANANA OAT PANCAKES

Steps:

• combine oats and milk in large bowl.
• Let stand until oats are soft, about 15 minutes.
• Mix in mashed bananas, eggs, wheat germ and cinnamon.
• Gradually stir in pancake mix (batter will be very thick).
• Prheat oven to 250.
• Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.
• Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart.
• Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes.
• Turn pancakes over.
• Cook, until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick).
• Transfer pancakes to baking sheet; place oven to keep warm.
• Repeat with remaining butter and batter in 2 more batches.
• Serve pancakes with syrup and if desired, berries and bananas.