English15 min
Banana oat pancakes
Two bananas, oats, and eggs. Breakfast that does not ask for a mix.
by Little Table
Keeps: Fridge 2d · Freezes. Freeze pancakes in a stack with a scrap of parchment between them.
2
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
428
Calories
856 kcal in this batch
Protein
14.1 g
Fat
14 g
Carbs
65.5 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Egg
Flax gel · 1 tbsp ground flax + 3 tbsp water, per egg. Rest 5 minutes. Fine in muffins and pancakes, not in a soufflé.
Mashed banana · 1/2 banana per egg. Sweetens the batter. Don't use it in savory food.
Milk
Unsweetened soy or oat milk · 1:1. Oat milk is the calmer choice in coffee and sauces.
Water plus a spoon of oil · 1 cup water + 1 tsp oil. Only when milk is just there for moisture.
Butter
Olive oil · 3/4 the amount. For the pan, not for flaky pastry.
Coconut oil · 1:1. Adds a faint coconut note when you bake.
Applesauce · half the butter, in baking. Cakes stay softer and a little denser.
Honey
Maple syrup · 1:1 for honey, 3/4 cup for 1 cup sugar. Honey is not vegan. Maple is. Reduce other liquid a spoon or two.
Skip it and taste · none. Many savory recipes do not need the pinch of sugar at all.
Method
- 1
Mash the bananas until few lumps remain.
- 2
Stir in oats, eggs, milk, baking powder, and cinnamon. Rest 3 minutes so the oats drink.
- 3
Butter a pan over medium heat. Spoon small rounds.
- 4
Flip when the edge looks set and the bubbles stay open, about 2 minutes a side.
- 5
Honey if someone wants it. They are sweet enough without.
Cook's notes
The first pancake tells you if the pan is hot enough. Eat that one at the stove.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
4 from 1
Ratings are part of Savor+.
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