Tender pancakes made with oats and banana, finished with fruit and a little maple syrup.
ABy Annebala
Servings
2
1 cup Rolled oats
2 piece Ripe banana
2 piece Egg
0.5 cup Buttermilk
1 tsp Baking powder
0.25 tsp Baking soda
0.5 tsp Ground cinnamon
1 tsp Vanilla extract
1 pinch Salt
1 tbsp Unsalted butter
0.5 cup Mixed fresh berries
2 tbsp Maple syrup
Calories
570 kcal
Protein
14g
Carbs
101g
Fat
13g
Fiber
9g
Sugar
24g
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Make the Batter
1. Add the rolled oats to a blender and blend on high for about 30 seconds until you have a fine oat flour.
1 cup Rolled oats
2. Add the bananas, eggs, buttermilk, baking powder, baking soda, cinnamon, vanilla extract, and salt to the blender with the oat flour. Blend until smooth, about 20–30 seconds. Let the batter rest for 5 minutes — it will thicken slightly as the oats absorb the liquid.
3. Heat a non-stick skillet or griddle over medium heat. Add a small knob of the butter and swirl to coat the pan.
1 tbsp Unsalted butter
4. Pour roughly a quarter cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form across the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden. Repeat with remaining batter, adding a little more butter between batches as needed.
Serve
5. Stack the pancakes on plates and top with the fresh mixed berries and a drizzle of maple syrup. Serve immediately.
0.5 cup Mixed fresh berries,
2 tbsp Maple syrup
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