We love our banana and oat pancakes and make them for the whole family at least once a week. We claim to the kids that they are a treat but is packed full of oat goodness, with no added sugar they are almost a health food- well until they pile on the toppings…
Can the banana and oat pancakes be made as thin crepe style pancakes?
A traditional English pancake is made with plain white flour, eggs and milk, they are thin and easy to roll up. We usually make these banana and oat pancakes as mini-American style pancakes so that they are thicker and don’t roll.
Why use oats and not plain flour in the pancakes & are banana and oat pancakes healthy?
Oats are full of nutritional benefits; soluble fibre to help reduce bad cholesterol (great for heart health), a good source of protein and for our diabetic family members the oats help balance blood sugar control for longer than flour would.
Another equally valid reason for using oats is that one of the children really doesn’t like oats as porridge (I know we are not sure whose child he is!) and this is the only way we can get him to eat them, he would eat them every day given half a chance.
Can the banana and oat pancakes be made gluten-free?
Yes, of course, to make the pancakes gluten-free use gluten-free oats.
What’s in banana and oat pancakes?
Oats, banana, baking powder, a glug of apple cider vinegar (get some in it’s so useful), unsweetened almond milk (or whichever milk you choose to use) and a touch of bicarbonate of soda.
Making the banana and oat pancakes
What to blend the pancake batter in.
We add all the ingredients to a high-powered blender and whizz them up until smooth-ish and combined.
If you have a normal blender, we’d recommend pulsing the oats into flour first and then combining with the other ingredients.
If you don’t have a blender a food processer will work well – again pulse the oats into flour first, before adding the remaining ingredients.
Into the frying pan…
If the massing crowd of needy pancake eaters around you is very hungry, get all your non-stick frying pans out and onto the hob. Heat them to a medium-high heat and cook the pancakes in all of them.
Add a very light covering of oil to the pans, we use a piece of kitchen towel to wipe the excess oil away. Too much oil soaks into the pancakes and makes them heavy and gloopy – you really don’t want that.
How much batter per pancake?
For the tiny cereal pancakes, that you see on social media – use a teaspoon to scoop the mix into the pan – and cook for a couple of minutes on each side.
For the mini pancakes, we use a tablespoon – and cook for 3 to 4 minutes on each side – turn over once the air bubbles start to rise on the surface after putting the batter in the pan.
And for larger thinner pancakes, – well we use a soup spoon, a 1/3 cup or ½ cup and carefully circle the batter as it falls into the frying pan. Be careful turning them over, they need 3 minutes on each side.
How do you keep the pancakes warm?
If you’re not serving the pancakes immediately, keep them warm in the oven at 90ºC/200ºF until serving. This will keep them warm without cooking the pancakes.
Delicious additions to the basic oat and banana pancake recipe.
Easy and tasty additions to change the flavour of the banana and oat pancake batter, giving you lots of options;
Cacao powder – add 1 tablespoon
Chocolate spread – a good heaped tablespoon
Nut butter – almond and peanut butter work really well – add a good heaped tablespoon
Jam – 2 tablespoons of any flavour you like.
Cinnamonpowder– 1 teaspoon – a delicate and delicious addition.
Vanilla extract – 1½ teaspoons – we add this the most and normally add the vanilla extract along with one of the other flavour options.
Desiccated coconut– ¼ cup – adds a delicious twist.
Whilst cooking the pancakes you can also pop blueberries on them – they pop once hot and they are a delicious addition.
How to serve – Pancake fillings and toppings.
There are so many options, so feel free to test and experiment – if an excuse is really needed to eat more pancakes!
The children love the classic combinations of maple syrup, blueberries and banana or chocolate spread or all of them.
Sarah and I like, sliced bananas and nut butter with berries – figs are a delicious addition when in season.
Berry compote is a delicious addition, we add 1 cup of soft berries (fresh or frozen) to a small saucepan and gradually cook them until they are all soft and sweet. We don’t add any extra sweetener but if you find them a little tart add a splash of maple syrup.
And of course, you could try a dark chocolate drizzle, walnuts, toasted flaked almonds, maple bananas, your choice of jam or a dollop of coconut yoghurt. All delicious.
To make the pancake sandwiches. Take a mini pancake, spread on the chocolate spread or nut butter and then add another pancake. Take a bite.
Sweet and savoury
If we are making pancakes for lunch or as a light dinner, we tend to go for a savoury pancake recipe like our spinach pancakes.
We’ll fill these with lightly creamy fried mushrooms with parsley, or hummus, roasted squash and beetroot is a tasty addition too.
How to store?
If you have eaten your fill of pancakes, then any left-over can be kept in an airtight container and stored in the fridge for 36 hours.
If you have only made pancakes with half of the batter, then it can be stored in an airtight container in the fridge for 24 hours. The batter will turn quite solid, so give it a good stir before you use it.
Waffles
We use exactly the same recipe to make waffles – we’ve only tried this in our electric waffle maker but they work a treat. Close the lid for 6 minutes and don’t be tempted to reopen it.
If you like them slightly crisper on the outside, they may need 8 minutes in total.
Do let us know if you give these banana and oat pancakes a go, let us know and thoughts or questions in the comments. Also, feel free to tag us in your recreations @healthy_twists.
This is our basic and utterly delicious repeatedly made recipe for banana and oat pancakes. Vegan and to make them gluten-free use gluten-free oats.
Ingredients
Scale
2 cups of oats (gluten-free if needed)
2 cups of unsweetened plant-based milk (we use almond or oat)
2 bananas
1 tablespoon apple cider vinegar
1 teaspoon bicarbonate of soda
Extra virgin olive oil or neutral oil for frying
Instructions
Tip the oats into a high powered blender (or a food processor) add the remaining ingredients and blend until a smooth batter is created.
Heat your largest frying pan, to a medium to high heat. Tip in a little oil and using a piece of kitchen towel carefully wipe around the base of the pan, leaving no excess oil.
Once the pan is hot, use a tablespoon as a scoop to tip the pancake batter into the pan. Using the spoon form the batter into a small circle in the pan.
Cook until bubbles start to rise and pop to the surface of the batter and the edges turn slightly firm, then flip over and cook for around 3 minutes on the other side. Cook until both sides are lightly golden.
To keep the pancakes warm place them onto a plate and into the oven on a low heat to keep them warm, until you are ready to eat.
Notes
How to serve – on plates with maple syrup or any fillings and toppings you enjoy.
How to store – If you have eaten your fill of pancakes, then any left-over can be kept in an airtight container and stored in the fridge for 36 hours.
If you have only made pancakes with half of the batter, then it can be stored in an airtight container in the fridge for 24 hours. The batter will turn quite solid, so give it a good stir before you use it.
