Banana-Oat Pancakes
By Afton CyrusPublished on January 4, 2023
Time
50 minutes
Yield
Serves 4 to 6 (Makes 15 pancakes)
What Kids Are Saying:
“It was fun to make and eat. I did it all by myself!” —Logan, recipe tester, age 5
Ingredients
Before You Begin
To cook more pancakes at a time, you can use an electric griddle set at 350 degrees instead of the skillet. To keep the pancakes warm and serve them all at once, transfer them to a cooling rack set in a rimmed baking sheet in a 200-degree oven as you make them. Top the pancakes with your favorite toppings, such as sliced bananas, maple syrup, or chopped nuts.
Instructions
- In large bowl, whisk together flour, baking powder, and salt.
- Peel bananas and place in medium bowl. Mash bananas well with large fork or potato masher.
- Add milk and oats to bananas and whisk until combined. Let sit until oats are softened, about 5 minutes.
- Add eggs, oil, and sugar to bowl with banana mixture and whisk until well combined.
- Add banana mixture to flour mixture. Whisk until just combined.
- Spray 12-inch nonstick skillet with vegetable oil spray. Heat over medium heat until hot, about 1 minute. Use ¼-cup dry measuring cup to scoop 3 portions of batter into skillet, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
- Cook pancakes until first side is golden, 2 to 3 minutes. Use spatula to flip pancakes. Cook until second side is golden, 2 to 3 minutes. Transfer pancakes to plates. Repeat cooking with remaining batter in 4 more batches. Turn off heat. Serve.
Time
50 minutesYield
Serves 4 to 6 (Makes 15 pancakes)What Kids Are Saying:
“It was fun to make and eat. I did it all by myself!” —Logan, recipe tester, age 5Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Switch up your pancake breakfast! Oats make these pancakes hearty, and as the bananas cook they caramelize and become even sweeter. While you and your young chef gather your ingredients, ask them to sort them into two groups: solids and liquids. (You might need to remind them that solids hold their own shape, no matter what container they're in, while liquids always take on the shape of their container.) The milk and vegetable oil are liquids—the rest of the ingredients are solids.
Before You Begin
To cook more pancakes at a time, you can use an electric griddle set at 350 degrees instead of the skillet. To keep the pancakes warm and serve them all at once, transfer them to a cooling rack set in a rimmed baking sheet in a 200-degree oven as you make them. Top the pancakes with your favorite toppings, such as sliced bananas, maple syrup, or chopped nuts.
Instructions
- In large bowl, whisk together flour, baking powder, and salt.
- Peel bananas and place in medium bowl. Mash bananas well with large fork or potato masher.
- Add milk and oats to bananas and whisk until combined. Let sit until oats are softened, about 5 minutes.
- Add eggs, oil, and sugar to bowl with banana mixture and whisk until well combined.
- Add banana mixture to flour mixture. Whisk until just combined.
- Spray 12-inch nonstick skillet with vegetable oil spray. Heat over medium heat until hot, about 1 minute. Use ¼-cup dry measuring cup to scoop 3 portions of batter into skillet, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
- Cook pancakes until first side is golden, 2 to 3 minutes. Use spatula to flip pancakes. Cook until second side is golden, 2 to 3 minutes. Transfer pancakes to plates. Repeat cooking with remaining batter in 4 more batches. Turn off heat. Serve.
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