This recipe is one of my favorites, so I tend to make it a lot. Also, I usually make a half recipe, which makes 12 pancakes. Since they are quite filling, this ends up being numerous breakfasts and snacks for me. They reheat great in the toaster. My favorite topping is almond butter. They are also yummy with applesauce or a little jam. Everyone who I’ve shared these with has liked them – many have asked for the recipe, so here it is! 🙂
The rolled oats offer great fiber and other nutrients. The bananas and spices give natural sweetness, so you don’t need to add sugary toppings.
When I most recently made these, I use about 1/4 cup mesquite flour and 1/4 cup whole wheat flour. The mesquite gives a vaguely chocolaty flavor, but would overpower if more were used.
It is also easy to make these gluten-free by using gluten-free oats and a gluten-free flour.
- 1 ½ cups rolled oats
- 2 ripe bananas, plus enough liquid to make 2 cups
- 4 eggs
- 1 tsp. vanilla
- ¼ cup oil (olive is fine)
- ½ tsp. salt
- ½ cup flour (my favorite is buckwheat, which is gluten-free)
- ½ tsp. baking soda
- ½ tsp. baking powder
- Dash of nutmeg (optional)
- 1 tsp. cinnamon (optional)
- Stir together oats and banana mixture. Let stand for 5 to 10 minutes.
- Beat eggs, vanilla, and oil. Add to oats and mix well.
- Add dry ingredients and stir to combine.
- Heat a skillet or griddle to medium heat
- Pour ¼ cup of batter onto heated skillet for each pancake and spread out the batter a little (so it’s even and flat).
- Let cook until bubbles form on the top
- Flip* and cook the other side until golden brown.
* Only flip once. These pancakes stay very moist inside.