Happy morning! On my hotel bed in San Antonio, I’m sitting cross-legged, close to a sizable window with a view of the Tower of Americas. I hardly see the top of it because of how overcast it is. I just scraped the last of my “all natural, super premium” (what does that mean?) instant oatmeal off the sides of its disposable cup with a plastic fork as the fog in my head begins to gradually lift as I drink my cup of coffee. It isn’t awful.
I remember making breakfast slowly last Saturday with Cookie at my feet, and that oatmeal and these pictures of fluffy banana pancakes bring back those memories. Did you know that Cookie likes cheese almost as much as she loves bananas? She was forced to spin around on her back feet so I could give her banana bites. That dog, sometimes I assume she ran away from the circus.
These banana pancakes take a little longer to prepare than the typical pancakes made from scratch, but on a lazy Saturday morning, the effort was well worth it. I sat down and slipped the side of my grandmother’s antique fork through three layers of the most creamy, fluffy, and delectably sweet pancakes I have ever had after creating, photographing, and defending the cakes from Cookie.
Also read: Buckwheat and Spelt Crepes
To my happy surprise, I discovered that the oat flour gave the pancakes oatmeal’s creamy texture, and that the bananas’ beautiful, natural sweetness made them so syrup-less. Banana slices, toasted coconut flakes, and maple syrup were the garnishes I used on my banana pancakes, but peanut butter or coconut butter would also go nicely.
So treat yourself to these banana pancakes and a cup of freshly brewed coffee after a long week at the office. You merit it.
- Scant Bananas, mashed, 1 1/4 cups (about 3 small bananas, mashed, or 9.5 ounces)
- 2 tablespoons of melted butter or coconut oil
- one teaspoon of lemon juice (about 1 small lemon, juiced)
- 1 teaspoon of maple syrup or honey
- 2 eggs
- oat flour, 1 cup, plus 1/2 teaspoon baking soda
- Salt, 1/2 teaspoon
- 12 teaspoon of cinnamon powder
- 14 teaspoon of nutmeg, ground
- Combine the mashed bananas, coconut oil (or butter), lemon juice, and honey in a small mixing basin (or maple syrup).
- Beat the eggs in. (If your coconut oil returns to its solid state at this point, as mine did, simply reheat the mixture in the microwave in bursts of 20 seconds, stirring in between each, until it has melted again.)
- Mix the oat flour, baking soda, salt, and spices in a medium basin.
- Pour the wet ingredients into the center of the dry ingredients after creating a well there. Just enough stirring with a large spoon is required to properly wet the dry ingredients. Avoid overmixing!
- Give the batter 10 minutes to rest. With a little milk or water, you could wish to slightly thin out the batter.
- Heat an electric griddle to 350 degrees Fahrenheit or a large cast iron skillet over medium-low heat. Use cooking spray, butter, or coconut oil to lightly coat the surface. (You might not even need any oil if you’re using a non-stick electric griddle.)
- Pour 1/4 cup of batter into the pan once the surface is hot enough that a drop of water sizzles on it. When bubbles start to appear around the edges of the cake, the pancake should have cooked for around 3 minutes.
- When the pancake’s bottom is just beginning to turn golden, flip it over with a spatula and let it cook for an additional 90 to 120 seconds, or until golden brown on both sides. At this stage, you might need to turn the heat up or down.
- The pancakes can be served right away or kept warm in an oven set to 200 degrees Fahrenheit.