Recipe by julieriesselmantt
These taste just like banana bread! From the King Arthur Flour Whole Grain Baking cook book.
Top Review by Velouria
These were great! I was skeptical at first because of the oat flour, but they came out delicious. I tried this recipe because I'm trying to use more whole grains in my baking. These are healthier than other pancakes, but they don't taste "healthy". This is going in my recipe box. I'll take a picture next time.
- 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)
Directions See How It's Made
- 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.