Banana Oat Pancakes Recipes

Steps:

• Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
• Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

Steps:

• In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly.
• Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour ¼ cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden.
• Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.

Steps:

• Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Steps:

• combine oats and milk in large bowl.
• Let stand until oats are soft, about 15 minutes.
• Mix in mashed bananas, eggs, wheat germ and cinnamon.
• Gradually stir in pancake mix (batter will be very thick).
• Prheat oven to 250.
• Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.
• Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart.
• Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes.
• Turn pancakes over.
• Cook, until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick).
• Transfer pancakes to baking sheet; place oven to keep warm.
• Repeat with remaining butter and batter in 2 more batches.
• Serve pancakes with syrup and if desired, berries and bananas.

Steps:

• Combine oats and milk in large bowl. Let stand until oats are soft, about 15 minutes. Mix in mashed bananas, eggs, wheat germ and cinnamon. Gradually stir in pancake mix (batter will be very thick).
• Preheat oven to 250°F. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes. Turn pancakes over. Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick). Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining butter and batter in 2 more batches. Serve pancakes with syrup and, if desired, berries and bananas.

Steps:

• Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
• Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.