Banana Oat Pancakes

Method

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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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Chef’s Tips

• 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.

Pairing Suggestions

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

Storage & Reheating

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.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.