Banana Oat Pancakes

Posted on Mar 3, 2013


Update: It has been over two years since I first posted this recipe, and in that time I have gone from just learning how to run to training for my first marathon. These pancakes remain one of my favorite post-run recovery treats. I no longer add any buttermilk to the recipe, and I only add sugar or honey if I’m not using maple syrup on top. As a hungry runner, I’ve been known to nearly devour the entire batch in one sitting, so I suggest doubling the batch if cooking for multiple people. 

Sunday morning is simply not complete without either pancakes or waffles. Though I grew up eating traditional buttermilk pancakes every Sunday morning (complete with Mickey Mouse ears), these days I like to switch up my pancake batters a bit. This recipe is good for winter when fresh berries aren’t available. It is based off a recipe found in King Arthur Flour Whole Grain Baking (9780881507195). I use honey instead of sugar and I add buttermilk (I prefer a thinner, less dense pancake). Also, if you’re cooking for multiple people, you’ll want to double it. I’ve been known to eat nearly the entire batch myself.

Begin by smashing:

3 small or 2 large bananas

Mix in:

2 tablespoons unsalted butter, melted

1 tablespoon lemon juice

1 tablespoon sugar or honey (I omit this if I’m using maple syrup on top)

Beat in:

2 eggs

In a separate bowl, mix:

1 cup of oat flour (I make my own by pulsing old fashioned oats in the food processor until fine like flour)

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Form a well in the center of the dry ingredients and stir in the wet ingredients. Stir just until mixed (lumps are normal). Let sit 10 minutes.

Cook on a griddle or skillet. I prefer large pancakes, but I suppose you could do small ones. Flip once bubbles appear around the edges.

This pancakes are actually quite good on their own, but who doesn’t love maple syrup?