Description
These banana oatmeal pancakes are a nutritious, naturally gluten-free breakfast that delivers a tender, moist crumb without the need for traditional flour. By blending the ingredients into a smooth batter, the oats break down to create a structure similar to classic pancakes, resulting in a wholesome meal that caramelizes beautifully when cooked.
Ingredients
Servings:
2
Chef's Tips
- If the batter appears too thin after resting, add an extra tablespoon of 🌾 oats and pulse briefly; conversely, if too thick, add a splash of 🥛 milk.
- Keep the first batch of finished pancakes warm in an oven set to 80°C while you finish the remaining batter.
- For a cleaner flip, wait until the bubbles on the surface have popped and the edges are firm before sliding your spatula underneath.
Instructions
18 minremaining- 1m
- 5m
- 2m
- 6m
- 4m
Notes
- Ensure your 🍌 bananas are heavily spotted with brown; this provides the necessary sweetness and moisture for the batter.
- If you prefer a thinner pancake, add an extra 15 ml of 🥛 milk to the blender.
- These pancakes are more delicate than wheat-based versions; use a thin, flexible spatula and gentle motions when flipping.
- 🍌 Bananas (2)
- 🥚 Eggs (2)
- 🌾 Rolled oats (120 g)
- 🥛 Milk (60 ml)