banana oat pancakes

Pancake

Banana Oat Pancakes

These light and fluffy banana-oat pancakes taste just like banana bread, with their subtle sweetness coming from slightly overripe bananas. The riper the bananas, the sweeter the pancakes will be! The perfect bananas will be soft to the touch with some dark spots on the skin. Top this easy breakfast with cinnamon, sliced bananas, maple syrup and chopped walnuts.

Ingredients

1 2/3 cups oat flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2 medium very ripe bananas, mashed
1/2 cup whole milk
1 teaspoon vanilla extract
3 tablespoons unsalted 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.