Banana Oat Pancakes
Like Oatmeal, but Better
I hate oatmeal. Yes, I have tried steel-cut oats. I repeat, I hate oatmeal. But I love pancakes! These lovelies are basically everything that would go in a bowl of oats, but in pancake form. They make for a healthy breakfast, but without the gummy grossness of having to actually eat oatmeal!
PREP TIME
5 minutes
|
COOK TIME
15 minutes
|
YIELD
6 to 8 pancakes
Ingredients
2/3 cup milk (2% or dairy-free alternative)
1 large egg
1 cup old fashioned oats (gluten free, if necessary)
1/4 tsp salt
1 tsp baking powder
1 medium, ripe banana
Cooking oil
1 cup blueberries
Optional Toppings
Crushed walnuts, more blueberries, sliced bananas, maple syrup, or all of the above.
Directions
Preheat a cast iron or nonstick pan on medium to medium-high heat and coat with a thin layer of cooking oil.
In a tall vessel add the 2/3 cup of milk, 1 egg, and 1 cup of oats. Using a stick blender, blend until the oats have been ground.
Add the banana in chunks and blend until well combined.
Add the 1/4 teaspoon salt, 1 teaspoon baking powder and stir well.
Pour enough batter for a proper pancake (a little larger than the size of your palm) and place some blueberries scattered across the pancake.
The pancake is ready to flip when air starts to escape from little holes across the pancake and the edges are no longer shiny (about 3 minutes). Using your spatula, peek underneath to see that things are browning nicely and wait a little longer if it’s not yet brown. When ready, flip!
Let the pancake cook for another couple of minutes. Again, peek underneath to check on things. Once the pancake is brown all the way across it’s ready to remove.
Continue this process until all the pancakes are complete, keeping the cooked cakes between two plates (the top one inverted) to keep them warm.
Add the toppings of your choice and enjoy!