Chef #638264's Note:
These taste just like banana bread! From the King Arthur Flour Whole Grain Baking cook book.
My Private Note
Units: US | Metric
- 2 bananas, mashed
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 eggs
- 1 cup oat flour (I put regular oats in a food processor until flour consistency)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup walnuts, chopped (optional)
- 1Stir together mashed bananas, lemon juice and sugar in a medium bowl.
- 2Beat in eggs.
- 3Mix remaining dry ingredients in a seperate small bowl and create a well in the center.
- 4Pur in the wet ingredients.
- 5Stir the batter until thoroughly moistened.
- 6Let sit for 10 minutes before using.
- 7Heat 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.
- 8Spoon batter (I use a 1/4 cup measuring cup - we like small pancakes)on hot surface.
- 9Sprinkle pancakes with walnuts if desired.
- 10Let 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.
- 11Flip and let them finish on the other side. They should be golden brown on both sides.
- 12Serve immediately or keep warm on a 200 degree oven.
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Nutritional Facts for Banana-Oat Pancakes
Serving Size: 1 (115 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 204.8
- Calories from Fat 68
- Total Fat 7.5 g
- Saturated Fat 3.8 g
- Cholesterol 96.8 mg
- Sodium 422.3 mg
- Total Carbohydrate 30.9 g
- Dietary Fiber 3.8 g
- Sugars 9.2 g
- Protein 6.1 g