In this recipe, we are going to make a version of the classic Oatmeal and banana pancakes, substituting wheat flour for oatmeal, although if you prefer them without bananas, but with oats, our oatmeal pancakes is what you are looking for.
Pancakes have been on our tables longer than we think. They seem like a recent invention, but the truth is that they have been cooking for a long time. At first, its ingredients were flour and water, later eggs and milk were added, and they were consumed mainly during Lent.
Today pancakes are very present in homes and cafeterias, as breakfast or as part of a brunch Sunday. The versions are infinite, with or without eggs, with wheat flour or with another type of flour, with or without sugar.
The pancakes do not usually have fat in the dough, although when cooking them you can add a little in the pan. Inside the dough, you can add fruit. We have put ripe banana that has served us for take advantage of ripe bananas that are no longer so attractive to eat alone, and incidentally allows us to make some sugar free pancakes.
We have used oat flour to replace wheat flour, to make them suitable for celiacs and those people who are intolerant to gluten, who can eat oats.
When serving them, they can be accompanied by fruit syrup and honey. Those with a sweet tooth can also accompany them with whipped cream.
recipe information
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- Preparation time: 10 minutes
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- cooking time: 15 minutes
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- total time: 25 minutes
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- rations: 4, 8 units
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- Category: cake shop
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- type of cuisine: Spanish
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- Calories per serving (kcal):117
Ingredients for oatmeal and banana pancakes for 4 people
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- 2 ripe bananas
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- 1 egg
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- Half a teaspoon of ground cinnamon
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- a pinch of salt
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- 10g chemical booster (Royal type chemical yeast)
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- 50 ml of drink or unsweetened oat milk (you can substitute another type of milk)
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- 100 g oat flour
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- Sliced banana and agave syrup (optional to serve)
How to make oatmeal banana pancakes
Crush 2 ripe bananas with a fork until you get a puree texture with few lumps.
Put the banana puree in a bowl and add 1 egg, half a teaspoon of ground cinnamon, a pinch of salt and 10g of chemical booster. We also pour 50 ml of unsweetened oat milk and mix everything very well.
With the previous mass well mixed, add 100 g of oat flour and mix again.
Prepare a flat frying pan with a little oil that we can spread with a brush or a piece of paper (adding oil is optional, the pancakes can be made without oil). We put the pan on the fire and wait until it is hot. We pour a large spoon of the dough.
Let the pancake cook on one side for a few seconds, the heat should not be too high or it will burn. We will know that they are well done on the side we cooked them first, when we see bubbles coming out of the dough. Then we turn it over and let it cook on the other side. We continue to make more pancakes.
We serve the freshly made pancakes with sliced banana and agave syrup. We can also store them in the fridge for a couple of days and warm them up a bit in the microwave or oven before eating them.
Easy preparation summary
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- Smash the plantains with a fork
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- We put the banana, the egg, the cinnamon, the salt and the chemical booster in a bowl and we pour the oat milk. we mix
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- Add the oat flour and mix again
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- Heat the pan with a little oil (optional) and pour a large spoonful of dough
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- We turn the pancake when we see bubbles come out
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- We serve the pancakes with banana and syrup
