Friday, August 12, 2005

Banana-Oat Pancakes

Whole Grain Pancakes

Source: King Arthur Flour's Whole Grain Baking

Yield: About 10 (4-inch) pancakes

3 small (9 1/2 ounces) bananas, mashed
2 tablespoons (1 ounce) unsalted butter, melted
1 tablespoon lemon juice (I didn't have lemons, substituted 1 tablespoon buttermilk)
1 tablespoon sugar
2 eggs
1 cup (3 1/4 ounces) oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl. Beat in the eggs. Whisk together the oat flour, baking soda, salt and spices in a large bowl.

Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened. Check to be sure the batter is thin enough for your pancakes: you may need to add a touch of milk or water. Let the batter stand for 10 minutes before using.

Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove the excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time. Let the pancakes cook on the first side until bubbles begin to form around the edges of the pancakes, 3 to 4 minutes. You may need to adjust the heat up or down to get the pancakes to cook through without scorching the surface or being too pale. When the cakes are just beginnnign to set, flip them and let them finish cooking on the second side, until they're golden brown on both sides, about 1 1/2 minutes more. Serve the pancakes immediately, or keep them warm in a 200ยบ oven.

I wrote about this recipe HERE.

1 comment:

  1. Anonymous4:04 PM

    Hi, I thought you might enjoy seeing MY banana oat pancake recipe. It's even less refined than yours (I think) and results in a light, airy pancake that is also filling and sustaining (for example, we lived off this recipe last summer while landscaping our yard with BIG HUGE ROCKS).

    I make this recipe almost every weekend... sometimes for dinner.

    Banana Oatmeal Pancakes

    1 c whole milk
    1 c old-fashioned oats (not quick cooking)
    1 ¼ c unbleached all purpose flour
    1/4 c organic cornmeal
    1 T sugar
    3/4 t salt
    2 t baking powder
    1 1/4 t pumpkin pie spice (ginger, cinnamon, nutmeg, chinese five spice, poppy seeds)
    3 bananas (preferably ripe to over-ripe)
    2 large eggs, separated
    2 t vanilla
    2 T unsalted butter, melted
    2 T butter for griddle 

    Maple syrup 

    Combine oats and milk in a bowl and let soak for 15 minutes.
    Preaheat oven to 250° and place oven-proof dish on middle rack of oven to warm.
    Meanwhile, whisk next 6 ingredients (dry) in another large bowl to blend.
    Mash 3 bananas.
    Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
    Combine mashed bananas with egg yolks, melted butter and vanilla, along with soaked oats and milk in medium bowl to blend well.
    Add banana-oat-egg mixture to dry ingredients; whisk just until smooth (batter will be thick).
    Fold whites into batter.
    Coat large cast iron griddle with butter; heat over medium heat. Working in batches, pour batter by 1/3 cup onto griddle. Cook until bubbles form on surface of pancakes and bottoms are brown, about 3 minutes per side and place finished pancakes in oven to keep warm. Repeat with remaining batter, re-coating griddle with butter between batches. Serve with syrup. 

    Makes about 12. Serve with orange juice, bacon and fresh fruit w/yogurt sauce.* For a holiday alternative, serve pancakes with cranberry sauce.

    Edited from recipe found at:

    *yogurt sauce: combine 1 container of raspberry or peach yogurt with ¼ c orange juice and 1 T ginger; blend well.