Tuesday, February 17, 2009

Banana-Oat Pancakes

My mother recently sent me the King Arthur Whole Grain Baking cookbook. I am in love with this book and will share some of my adaptations of the book's recipes from time to time.

It wasn't until I got married that I discovered life outside of a boxed mix. Who knew that homemade pancakes, muffins and even cakes (read: one bowl cake mix recipes are in nearly every cookbook) only take 2-5 more minutes of my time than a boxed mix - and they taste so much better!

For the past five or so years, I've been experimenting with many different pancake recipes and have had success with several different recipes. Saturday, I stumbled across this one in my new book. I don't really like bananas and it was with great reluctance that I made these pancakes. I am so glad that I tested it out. They are absolutely delicious (and healthy). So, ditch that box and give these a try!

Currently, we have the luxury of obtaining bananas from the Portuguese islands of Madeira. They are small and sweet-a perfect addition to this recipe! Of course, any banana will do!

From The King Arthur Flour Whole Grain Baking cookbook:

Banana-Oat Pancakes

3 small bananas, mashed
2 Tbsp. unsalted butter, melted
1 Tbsp. lemon juice
1 Tbsp. sugar
2 eggs
1 cup oat flour (I used whole wheat flour b/c that's all I had)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup walnuts, chopped (optional-I didn't use them)
1. Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl. Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
3. Slowly fold the wet ingredients into the dry ingredients. Stir in the walnuts. Let the batter sit for 10 minutes.
4. Heat up a griddle or skillet on medium-high heat. Spray generously with cooking oil and wipe up excess oil.
5. Drop 1/4 cup of batter onto the griddle or skillet until bubbles begin to form, 3-4 mins, flip.
6. Keep pancakes warm in 200F oven or serve immediately with a touch of real maple syrup (no butter needed).

Nutrition: 2 pancakes = 203 cal, 8g fat, 6g protein, 2g sugar, 308mg potassium, 3g fiber

1 comment:

Grammy and Grampa said...

We made the pancakes...using oat bran...they were thick and yummy! Even I ate them...and yes, we used VERMONT Maple Syrup!