Banana Oat Pancakes
27Min
4Servings
240Cal
MediumLevel
Kid friendlyvegetarian
#healthy#vegetarian#family_friendly
Equipment
Blender
Mixing bowl
Whisk
Mixing spoon
Non-stick pan
Spatula
Serving plate
Ingredients
Pancake Batter
Banana (ripe)
2 pcs
Oats (rolled)
80 g
Milk (room_temp)
180 ml
Egg (large)
1 pcs
Instructions
1
Blend oats into flour
Place rolled oats in a blender and pulse until they become a fine flour.
2 min
Pulse in short bursts to avoid overheating the oats.
2
Mash bananas
Peel and mash the ripe bananas in a mixing bowl until smooth.
3 min
Small lumps are fine; they add texture.
3
Combine wet ingredients
Add milk and egg to the mashed bananas and whisk until uniform.
2 min
Room-temperature milk blends more smoothly.
4
Mix dry and wet ingredients
Fold the oat flour into the wet mixture to form a thick batter.
3 min
Do not over-mix; a few lumps are acceptable.
5
Cook pancakes
Heat a non-stick pan over medium heat, pour 60 ml portions of batter, and cook until bubbles form on top, then flip.
15 minMedium heattimer 2 min
Adjust heat if pancakes brown too quickly.
6
Serve warm
Stack pancakes on a plate and serve immediately with desired toppings.
2 min
Keep cooked pancakes warm in a 90 °C oven while finishing the batch.
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 30 seconds or toaster
Separate layers with parchment paper before freezing
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