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Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 2/3cupsoat flour1 1/4teaspoonsbaking powder1/4teaspoonsalt2largeeggs2mediumvery ripebananas, mashed1/2cupwhole milk1teaspoonvanilla extract3tablespoonsunsalted butter, divided
Cook Mode(Keep screen awake)
Ingredients
1 2/3cupsoat flour
1 1/4teaspoonsbaking powder
1/4teaspoonsalt
2largeeggs
2mediumvery ripebananas, mashed
1/2cupwhole milk
1teaspoonvanilla extract
3tablespoonsunsalted butter, divided
Directions
Whisk oat flour, baking powder and salt together in a large bowl until combined. Whisk eggs, mashed bananas, milk and vanilla together in a medium bowl until thoroughly blended. Gently whisk the banana mixture into the flour mixture until just combined (do not overmix; some lumps may remain). Let the batter stand until slightly thickened, about 10 minutes.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, scoop about 1/3 cup batter per pancake into the pan. Cook, undisturbed, until the pancake edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip the pancakes and cook until golden brown, and pancake centers are firm to the touch, 1 to 2 minutes.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat the process with the remaining batter, wiping the skillet clean and coating it with 1 tablespoon butter before cooking each batch.
To make aheadLet pancakes cool completely. Refrigerate in an airtight container for up to 5 days.
To make ahead
Let pancakes cool completely. Refrigerate in an airtight container for up to 5 days.
Frequently Asked QuestionsOat flour is simply ground-up oats—andoats have a plethora of health benefits. For starters, oats are a type ofwhole grain, and whole grains are full of vitamins, minerals, fiber and antioxidants. The fiber in whole grains, including oats, helps lower cholesterol, manage blood sugar and keep things moving through your digestive tract. Oats are also a good source ofplant-based proteinand iron. People with celiac disease or gluten sensitivity should look for oat flour that’s labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.While bananas are best known for providing potassium, that’s not the only nutrient they offer.Bananas are an excellent source of vitamin B6and a good source of vitamin C, copper and manganese. Bananas may play a role in protecting your heart, reducing blood pressure and stroke risk, and improving mood.The bananas should be slightly overripe. Look for bananas that are soft to the touch with some dark spots on the skin. The riper the bananas, the sweeter the pancakes will be. If you don’t have ripe bananas on hand, you canripen bananas quicklyin the oven or microwave.Yes, you can add about 1/3 cup of chocolate chips or chopped toasted nuts like walnuts or pecans to the batter. Spices like cinnamon or pumpkin pie spice also make flavorful add-ins.You can sprinkle the pancakes with a dash of cinnamon and chopped walnuts for some crunch. Try topping them with sliced bananas, maple syrup or honey and a dollop ofyogurt. Serve the pancakes on their own or withscrambled eggs, afrittataorquichefor breakfast.If your pancakes are mushy, you might not haverested the batterenough. The baking powder in the batter forms bubbles while it rests, which helps give the pancakes a fluffier texture. Rest the pancake batter for about 10 minutes until slightly thickened. It’s also important to flip the pancakes when the edges are dry and you see bubbles on the surface to ensure the centers are cooked through at the end.
Frequently Asked Questions
Oat flour is simply ground-up oats—andoats have a plethora of health benefits. For starters, oats are a type ofwhole grain, and whole grains are full of vitamins, minerals, fiber and antioxidants. The fiber in whole grains, including oats, helps lower cholesterol, manage blood sugar and keep things moving through your digestive tract. Oats are also a good source ofplant-based proteinand iron. People with celiac disease or gluten sensitivity should look for oat flour that’s labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
While bananas are best known for providing potassium, that’s not the only nutrient they offer.Bananas are an excellent source of vitamin B6and a good source of vitamin C, copper and manganese. Bananas may play a role in protecting your heart, reducing blood pressure and stroke risk, and improving mood.
The bananas should be slightly overripe. Look for bananas that are soft to the touch with some dark spots on the skin. The riper the bananas, the sweeter the pancakes will be. If you don’t have ripe bananas on hand, you canripen bananas quicklyin the oven or microwave.
Yes, you can add about 1/3 cup of chocolate chips or chopped toasted nuts like walnuts or pecans to the batter. Spices like cinnamon or pumpkin pie spice also make flavorful add-ins.
You can sprinkle the pancakes with a dash of cinnamon and chopped walnuts for some crunch. Try topping them with sliced bananas, maple syrup or honey and a dollop ofyogurt. Serve the pancakes on their own or withscrambled eggs, afrittataorquichefor breakfast.
If your pancakes are mushy, you might not haverested the batterenough. The baking powder in the batter forms bubbles while it rests, which helps give the pancakes a fluffier texture. Rest the pancake batter for about 10 minutes until slightly thickened. It’s also important to flip the pancakes when the edges are dry and you see bubbles on the surface to ensure the centers are cooked through at the end.
EatingWell.com, December 2023
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Nutrition Facts(per serving)362Calories16gFat44gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
