Fitness Magazine featured this recipe in October 2012, and I just had to save it. Using oats, banana and milk overrides the guilt of eating a few pancakes for breakfast on a Saturday morning. Using ripe bananas made them sweet enough to eat without syrup. The recipe is from Vegan Cooking for Carnivores by Roberto Martin – given how easy and tasty these pancakes were, I’m definitely checking out this book. I made a big batch and froze them for a quick weekday breakfast – see detailed note below for instructions on freezing.
(Makes 8-10 pancakes)
- 1 1/2 cup soy milk
- 1 cup rolled oats
- 2 bananas
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp + 1 tsp baking powder
1) Puree milk and oats in a blender till smooth.
2) Add bananas, flour, salt, and baking powder and blend for few seconds.
3) Let batter sit for 10 minutes while heating a non-stick skillet. (I use a non-stick electric griddle so I can make 6-7 pancakes at the same time.)
4) Pour 1/4 cup batter and cook till air bubbles appear and underside is golden brown. Flip and cook again.
5) Top with sliced banana, toasted and chopped walnuts, and maple syrup.
NOTE: If you are not vegan, any milk can be substituted. Do not over mix the batter as it will result in flat pancakes.
MAKE AHEAD: I cooled the pancakes on a rack (the first two pictures below are of savory Spinach & Buttermilk Pancakes – I forgot to take photos of the banana pancakes, but you get the idea) and layered them between pieces of waxed paper. Place in a freezer bag and remove all air before sealing. Once frozen, they can be reheated in the microwave for about 30-45 seconds.