Banana Oat Nut Pancakes

May 27, 2018 at 11:13 pm (Alma's faves, breakfast, B_(3 stars, like), Derek's faves, Monthly menu plan: brunch, Website / blog) (toddler-approved)

We have tried a lot of banana oat nut pancake recipes. This recipe from Cookie and Kate is currently one of our favorites. We probably make it once every couple months. I usually add pecans as well. It’s not really a light and fluffy pancake — more hearty and dense, especially if you add blueberries.

The pancake batter has a lot of coconut oil in it, so I find you don’t need to use much oil in the pan. The amount of oil in the recipe could probably be cut down, but I haven’t tried it. The original recipe calls for a teaspoon of sweetener, but I omit it since we usually eat the pancakes with maple syrup. I assume the lemon juice is there to activate the baking soda? I haven’t noticed any lemon flavor.

The original recipe says it makes 8 pancakes, but they must be larger than ours, because for me it makes at least 9, usually more. The recipe below is actually 1.5x the original recipe, so it should make 13 or 14 pancakes. (I like to freeze the leftovers for a second breakfast.)

INGREDIENTS

• 1.75 cups mashed bananas (about 4.5 small bananas, mashed, or 14.25 ounces)
• 1.5 tablespoons lemon juice (about 1 medium-small lemon, juiced)
• 3 tablespoons coconut oil or butter, melted
• 3 eggs
• 1.5 cups oat flour (from 1.5 cups of rolled oats ground in a food processor or blender)
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 3/4 teaspoon ground cinnamon
• heaping ¼ teaspoon ground nutmeg
• 1 cup coarsely chopped walnuts or pecans

INSTRUCTIONS for making the batter

1. 1. Remove the eggs and lemon from the fridge in advance so they have time to warm up.
   2. Mix the dry ingredients: In a blender or food processor, grind the oats. When they have a flour-like consistency, add in the baking soda, salt, cinnamon, and nutmeg and blend again.
   3. Mix the wet ingredients: In a large stainless steel bowl, mash the bananas. Juice the lemon and add 1.5 tablespoons of lemon juice to the bananas. Beat in the eggs. In a very small glass bowl melt the coconut oil on low in the microwave. Add it to the large bowl and mix.
   4. Mix together the wet and dry ingredients and the chopped nuts: Form a well in the center of the wet ingredients and pour in the dry ingredients. With a big rubber spatula, stir just until the dry ingredients are thoroughly moistened. Add the nuts and stir again. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.

Instructions for cooking:

1. 1. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you’re using a non-stick electric griddle, you might not need any oil at all.)
   2. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
   3. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
   4. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.