Banana Oat Pancakes Recipes

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:

• 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:

• Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

BANANA-OAT PANCAKES

Steps:

• In a bowl, combine banana, almond milk, flaxmeal, and 2 teaspoons oil and let stand until thick, about 10 minutes.
• Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch salt. (Batter will be thick.)
• Heat 2 teaspoons oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with orange segments and honey.

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

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).
• Preheat oven to 250°F. 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 in oven to keep warm. Repeat with remaining butter and batter in 2 more batches. Serve pancakes with syrup and, if desired, berries and bananas.

BANANA-OAT PANCAKES

Steps:

• Stir together mashed bananas, lemon juice and sugar in a medium bowl.
• Beat in eggs.
• Mix remaining dry ingredients in a seperate small bowl and create a well in the center.
• Pur in the wet ingredients.
• Stir the batter until thoroughly moistened.
• Let sit for 10 minutes before using.
• Heat a nonstick griddle (or brush surface with oil if not non-stick). Surface of pan is hot enough when a drop of water sputters accross it.
• Spoon batter (I use a 1/4 cup measuring cup - we like small pancakes)on hot surface.
• Sprinkle pancakes with walnuts if desired.
• Let the pancakes cook 3-4 minutes on the first side or until bubbles begin to form around the edges of the cakes. Adjust heat as necessary.
• Flip and let them finish on the other side. They should be golden brown on both sides.
• Serve immediately or keep warm on a 200 degree oven.

BANANA OAT PANCAKES RECIPE

Steps:

• Mash bananas in a large bowl until mostly smooth.
• Stir in eggs, milk, and vanilla until well combined.
• Add in oats, flour, baking powder, baking soda, and cinnamon.
• Heat pancake griddle to 370 degrees and lightly grease with non stick cooking spray.
• Pour batter onto griddle using a 1/3 cup measure.
• Smooth batter around so it's evenly distributed.
• Cook for about 2 minutes or until you see a few bubbles appear.
• Flip pancakes over and cook for another 1-2 minutes.