BANANA OAT PANCAKES

Banana Oat Pancakes

…and they are delish even without the syrup!

INGREDIENTS

• 1 1/2 cups

  old-fashioned rolled oats, divided

• 2 very ripe large bananas

• 1 cup milk

• 2 large eggs

• 2 teaspoons baking powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 4 teaspoons unsalted butter or vegetable oil, divided

• For topping: maple syrup, chopped pecans, sliced banana, or fresh berries

INSTRUCTIONS

1. Grind the oats into flour. Place 1 cup of the old-fashioned rolled oats in a blender or food processor fitted with the blade attachment. Process or blend until well-ground and flour-like, about 1 minute. 

2. Add the bananas and purée. Break 2 large bananas in half and add to ground oats. Process until mostly smooth, 15 to 30 seconds.

3. Blend in the remaining ingredients. Add the remaining 1/2 cup oats, 1 cup milk, 2 large eggs, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Blend until just combined, about 15 to 30 seconds.

4. Let the batter rest while the pan heats. Let the batter rest for 5 to 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.

5. Cook the first side. Add 1 teaspoon of the unsalted butter or vegetable oil to the pan and swirl to coat evenly. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.