These oatmeal and banana pancakes are a perfect choice to start the day. Deliciously satisfying banana pancakes!
The main thing:
Other stuff:
Made by Véronique
Published at 1970-01-01, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-06-2023
View the original recipe via:
https://ohmydish.com/recipe/oatmeal-and-banana-pancakes
tip: you can use semi-skimmed or full-cream milk for the pancakes, but soya milk, oat milk or rice milk, as alternatives, also work well.
Place the oatmeal in a food processor and process until finely ground. Add 3 ripe bananas and continue processing until smooth.
Transfer the mixture to a large bowl and whisk in 2 eggs with a tablespoon of honey. Mix in the milk until you have a smooth batter.
Heat a little butter in a large frying pan and spoon the batter. You can make one large pancake or several smaller ones.
Fry until golden brown on both sides and then transfer to a large plate. Cover with an inverted second plate to keep the pancakes warm while you fry the rest of the batter.
Slice the remaining ripe banana into thin discs and serve the pancakes with banana and more honey. You could also use maple syrup or golden syrup. Enjoy!
Are oatmeal pancakes healthy?
Oatmeal pancakes do not contain white flour or refined sugar and are therefore a lot healthier than a standard pancake.
How long can I store oatmeal pancakes?
You can keep oatmeal pancakes in the fridge for about 2 days. Just wrap them in cling film to prevent them from drying out.
