Banana Oat Pancakes

What to Put on the Table With Banana Oat Pancakes

• Black coffee
• Thick yoghurt instead of the peanut butter
• A glass of cold milk

Making Banana Oat Pancakes, Step by Step

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1. Blend the oats for 20 seconds until they are a coarse flour.

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2. Add the bananas, eggs, milk, baking powder, vanilla, cinnamon and salt and blend 30 seconds until smooth.

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3. Rest the batter 10 minutes. It thickens considerably as the oat flour hydrates, and pancakes made from unrested batter spread too thin.

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4. Heat a non-stick pan over medium and wipe it with oil.

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5. Drop in 3 tablespoons of batter per pancake and cook 2 to 3 minutes, until the edges look dry and bubbles hold open.

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6. Turn once and cook 90 seconds more.

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7. Serve with the berries and the loosened peanut butter spooned over.

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Worth Knowing Before You Cook

The bananas must be heavily speckled, nearly black. Yellow bananas leave these tasting of wet oats.

Resist pressing them with the spatula. They are held together by egg and banana, not gluten, and pressing squeezes out what makes them tender.

Frozen bananas work if thawed and drained — do not include the liquid that comes out.

Keeping What's Left

Refrigerate up to 3 days or freeze 2 months between sheets of paper. Reheat in a dry pan for a minute a side. They soften in the fridge and the pan brings the edges back.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.