Having baked Banana Chiffon Cake last Sunday afternoon, I still have some leftover bananas in the kitchen. While I was watching Niomi Smart’s video on YouTube, I came across one of her recipes whereby she substituted flour with rolled oats in her pancakes.
Some of you may find rolled oat tad dry as compared to regular all-purpose flour and it was quite true. However, the dryness is completely tolerable in my opinion as bananas would make the batter moist.
Banana Oatmeal Pancakes
It took me quite some time to find a recipe that substitutes all-purpose flour with rolled oats. This can be a complete gluten and lactose free recipe depending on the ingredients that you use.
Without further ado, let me show you how to make these awesome and yet nutrition packed Banana Oatmeal Pancakes!
Ingredients:
- 1 cup almond milk
- 2 large eggs
- 1 large overripe banana, cut into smaller pieces
- 1 tsp vanilla extract *optional*
- 1 tsp baking powder
- 1/2 tsp ground cinnamon *optional*
- a pinch of salt
- 2 cups of old fashion rolled oats
- some cooking oil
Directions:
- Place wet ingredients – almond milk, eggs, banana and vanilla extract in a blender. Top the wet ingredients with the dry ingredients – baking powder, ground cinnamon, salt and rolled oats. Blend until you get a smooth and creamy consistency kind of batter.
- In a non-stick frying pan, heat oil in medium low flame. Pour 1/4 cup of the batter and cook for about two to three minutes, or until bubbles formed on the surface of the batter. Flip over and cook until both sides are evenly browned.
- Remove from frying pan and serve with your preferred toppings.
This recipe yields about 10 medium sized pancakes. Be careful with the flame while you are cooking these pancakes as they tend to burn quickly when you aren’t watching. Texture wise, you may not be getting soft and fluffy pancakes as rolled oats are used. I omitted ground cinnamon from the recipe as my parents weren’t big of ground cinnamon as compared to me.
If you’re using unsweetened almond milk, perhaps you can add two tablespoons of maple syrup into the batter. However, if you are topping your pancakes with some honey or maple syrup later, maybe there’s no need for that. If you couldn’t get hold of almond milk, feel free to use regular milk. I chose to use almond milk as I wanted to make it as lactose free as possible.
There is no limitation to the kind of toppings on the pancakes. Be creative! I am planning to top my pancakes with coconut Greek yogurt and a few dashes of ground cinnamon next time round. I’m planning to substitute bananas with pumpkin or sweet potatoes next time. If it’s good, I shall post the recipe here. So, do stay tune if you’re interested.
DAILY SNIPPETS OF LIFE 