Surprise and delight someone this weekend with these fluffy yet hearty, stealthily healthy banana oat pancakes. Extra points if you serve them in bed with piping hot coffee and the New York Times.
Banana and Oat Buttermilk Pancakes
makes 9 large pancakes
- 1 cup rolled oats (or 3/4 cup oat flour)
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- a generous 1/4 teaspoon kosher salt
- 2 ripe bananas, one mashed and one thinly sliced
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 tablespoons canola or safflower oil
- 1 tablespoon maple syrup, plus more for serving
- walnut or pecan pieces, for serving
Place oats in the bowl of a small food processor and blitz until finely ground (this will give you 3/4 cup of oat flour). Pour into a large bowl.
Add all-purpose flour, baking powder, baking soda, cinnamon, and salt to bowl and whisk until combined.
In a medium bowl, whisk together mashed banana, buttermilk, eggs, vanilla, oil, and one tablespoon maple syrup until combined. Pour into bowl with dry ingredients and stir just until combined.
In a large nonstick or cast iron skillet over medium heat, add enough canola oil (and a bit of butter if you’d like) to coat the bottom of the pan. Pour 1/3-cup portions of batter onto skillet, cooking until bubbles form on top of batter and edges are turning golden. Flip and cook a minute more until bottoms are golden.
Keep warm in a 200 degree oven on a sheet pan lined with a cooling rack until ready to serve. Serve with sliced bananas, nuts, and warm maple syrup.