Although you can give these the standard pancake treatment and douse them in maple syrup, I've found that my favourite way to have them is actually slathered with a generous quantity of plain Greek yogurt and drizzled with a bit of honey. (Spread with Nutella comes in at a close second.) I haven't gotten around to trying them with dulce de leche yet, but I suspect that would be quite excellent as well.
Banana-Oat Pancakes
Slightly adapted from Smitten Kitchen
Ingredients
- 2 large, ripe bananas, mashed
- 3/4 c. quick oats
- 1/4 tsp. coarse sea salt
- 1/2 tsp. ground cinnamon
- 1 large egg1
- 1 Tbsp. baking powder
- 3/4 c. whole wheat flour2
- 1/4 c. milk
- 1/2 c. sliced strawberries (optional)
Directions
- Stir oats and salt into mashed bananas.
- Add cinnamon and egg, followed by baking powder.
- Stir in the flour, then thin out the batter with milk.
- If using strawberries (or other inclusions), they can be stirred in now.
- Lightly oil a pan and pre-heat it over medium-low3 heat.
- Dump several 1/4-c. blobs of batter into the hot pan, flattening slightly if they look like they need it.
- Cook until you start seeing small bubbles in the batter, then flip and cook the other side until edges look dry.
1 I ended up using two eggs the second time around because my eggs were quite small. The batter came out a little thinner than the first time around and tasted a bit less biscuit-y4, but was otherwise the same. Back
2 I used all-purpose whole wheat flour because that's what I had easily to hand, but I think plain/pastry/soft whole wheat flour would work just as well here, if not better! Back
3 I usually cook pancakes on medium heat (or even medium-high on occasion). I made the mistake of attempting to cook these ones on medium and ended up with several burnt pancakes. Deb was right: medium-low is definitely the way to go! Back
4 I use "biscuit" here in the American sense of the word. Back
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