Banana Oat Pancakes
Prep time
Cook time
Total time
Make sure you allow plenty of time for the oats to soak. We like these hearty stacks served with extra sliced bananas and warm maple syrup.
Author: Erika Waz
Serves: 4 servings
Ingredients
- 1½ cups old-fashioned rolled oats
- 2 cups unsweetened, plain or vanilla dairy-free milk beverage
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup wheat germ
- 2 tablespoons brown sugar (can substitute coconut sugar)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup grapeseed, rice bran, or other neutral oil
- 1 ripe banana
Instructions
- Place the oats in a medium bowl. Add the milk beverage and let stand for 5 to 10 minutes.
- Place the flours, wheat germ, sugar, baking powder, and salt in a medium bowl and whisk to combine.
- Place the eggs, oil, and banana in a large mixing bowl and beat with a hand mixer until relatively smooth. Add the dry ingredients and the oat mixture and stir until combined.
- Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF.
- Pour in about ¼ cup batter for each pancake and cook for about 3 minutes, or until bubbles on top break but do not fill in and the bottoms are golden. Flip and cook for about 1 minute, or until nicely set and golden brown.
- Keep the pancakes warm in a 200ºF oven until ready to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/banana-oat-pancakes