Fluffy Banana and Oat Pancakes

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Pictured top right actually

From the book

52 Weeks 52 Sweets

By Vedika Luthra

Published 2021

  • 150 g / 5.3 oz (1 cup) whole wheat flour
  • 2 teaspoons baking powder
  • 50 g / 1.8 oz (½ cup) rolled oats
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar or honey (optional)*
  • 250 mL / 8.5 fl oz (1 cup) milk*
  • 1 tablespoon plain or apple cider vinegar
  • 1 medium-sized ripe banana (the one with the most little brown spots), mashed (approx. 120 g / 4.2 oz or ½ cup)*
  • 1 tsp vanilla extract
  • 1–2 tablespoons oil (or butter for an extra indulgent treat!) for cooking
  • Fruit and syrup to serve*

  • In a large bowl, gently stir together the flour, baking powder, oats, salt, cinnamon, and honey or sugar, then set aside. In another, smaller bowl, stir together the milk and vinegar. It will clump slightly—that’s fine! This combination makes the pancakes soft and fluffy. Add the mashed banana (it is important to use a ripe banana, since it adds sweetness and moisture to the pancake) to the milk mixture, followed by the vanilla. Add the milk-banana mixture to the flour mixture, and stir gently, just until combined. Overmixing will result in a tougher pancake. If the mixture is too thick for your liking, you can add some more milk. Additionally, use a spatula to scrape down the bottom of the bowl, to make sure all the flour is well-incorporated.

    Place a large non-stick frying pan on the stovetop and let it heat up with a dash of oil (or butter). I actually like to prepare the pancake batter while the pan is heating up, since it takes a few minutes. When the pan is hot, turn the heat to medium low and scoop around 60 mL / 2 fl oz (¼ cup) of the batter into the pan. I fry around 2 to 3 at a time—just make sure they don’t stick together.

    Cook the pancakes until bubbles begin to appear on the surface—this might take a minute or two. At that point, flip the pancake over, and let it cook for a minute or so or until it’s cooked through, which will take around two minutes. You’ll need to play around with the temperature of the pan: if the pancakes are browning too quickly, reduce the heat. Just make sure to watch the pancakes closely; you’ll get the hang of it after the first few.

    Serve them immediately, with fresh fruit (I like bananas and berries), syrup, and perhaps some butter if you are feeling indulgent.

    • The sugar or honey is for a little extra sweetness but can be left out.
    • Vinegar and milk can be replaced with buttermilk, or a combination of yogurt and milk (use 1 part yogurt and 3 parts milk).
    • The banana can be replaced with applesauce, but you might need a bit of sugar or syrup to sweeten it. You could also add in some chopped nuts, or blueberries if you like.

     

     

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