Banana pancakes with oats
Ingredients:
- 3 eggs
- 2 large bananas
-
80 g of oats
-
1 teaspoon of ghee butter
- a pinch of cinnamon
- a pinch of vanilla
Buy Here is one of my daughter’s and husband’s favorite recipes. Banana pancakes with oats!
Preparation
Blend all ingredients and leave in the dish for 15 minutes. Warm up the pan, melt the butter and fry pancakes (it’s best to fry it one at a time, in the middle of the pan), be careful not to fry it for too long because they will not be fluffy. If the dough is too thick, you can add a little bit of vegetable milk or vegetable yoghurt. I always serve pancakes with fruits.
Why the batter rests for fifteen minutes
Because the oats are the flour here. Blended raw they are still dry, and it takes those fifteen minutes for them to drink up the egg and the banana and swell. Fry the batter straight away and it spreads thin in the pan and tastes of raw oat; leave it to stand and it holds its shape and turns fluffy. If it stiffens too much while resting, that is what the spoonful of plant drink or yoghurt is for.
One at a time, and not too long
There is no flour and no baking powder in these pancakes, so the egg is the only thing holding them together. That is why they go into the middle of the pan one at a time: room to slide the spatula right under the whole pancake is what lets you turn it in one movement instead of folding it in half.
Keep the heat at medium and give each side a minute or two. Banana browns quickly because of its sugar, so a hot pan gives you a dark crust over a raw middle, and a long fry dries them out, which is the loss of fluffiness the recipe warns about. Turn when the edges look set and the surface has stopped shining.
Swaps and what to serve them with
The riper the bananas, the sweeter the pancakes, and two large ripe ones need no honey at all. Ghee can be swapped for coconut oil or butter; oats can be blended into flour first if you would rather not have any texture; and a tablespoon of ground flaxseed thickens a batter that came out thin. Fruit is the standard topping here, and thick yoghurt with cinnamon does just as well.
Let me know what you think! You can find more recipes in Diet & Training by Ann.
Banana pancakes with oats
Ingredients
Method
- Blend all the ingredients and leave the batter in the dish for 15 minutes so the oats swell.
- Warm up the pan and melt the ghee butter.
- Fry the pancakes one at a time, in the middle of the pan, over medium heat.
- Turn each pancake when the edges look set, and do not fry it too long or the pancakes will not be fluffy.
- If the batter is too thick, add a little vegetable milk or vegetable yoghurt.
- Serve with fruit.
Notes
Frequently asked questions
Because the oats are the flour in this recipe. Blended raw they are still dry, and those fifteen minutes are what they need to absorb the egg and banana and swell. Fried straight away the batter spreads thin and tastes of raw oat.
There is no flour and no baking powder here, so the egg is the only thing holding them together. One pancake in the middle of the pan leaves room to slide the spatula right under it and turn it in a single movement instead of folding it in half.
Medium, with a minute or two per side. Banana browns quickly because of its sugar, so a hot pan gives a dark crust over a raw middle, and a long fry dries the pancakes out and costs them the fluffiness.
Too thick: add a little vegetable milk or vegetable yoghurt. Too thin: a tablespoon of ground flaxseed thickens it, and so does another few minutes of resting.
Yes, coconut oil or ordinary butter both work for frying. The ripeness of the bananas matters more than the fat: two large ripe ones make the pancakes sweet enough to need no honey. More recipes like this one are in the Diet & Training by Ann app, where the week comes planned with a shopping list.
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