Author Notes: Inspired by a recipe of my mothers and the warm banana doughnuts I had at Fix restaurant at Bellagio, working on the premise that pancakes are basically squashed doughnuts! I find adding oats adds more interest than plain white flour - any whole grain benefits are an added bonus... —energy
- 1 large egg
- 1/2 cup natural (plain) yoghurt
- 1/2 cup oats
- 1 tablespoon brown sugar
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large banana or 2 medium, the riper and spottier the better
- 1/4 teaspoon baking soda
- 2 tablespoons butter, melted
- Beat egg and mix together with yoghurt, oats, sugar and milk.
- Sift flour, baking powder and salt into a large bowl.
- Lightly stir the wet ingredients into the dry until just combined and still lumpy. Add additional milk if too thick. Stand 10 minutes.
- Mash the banana well with the baking soda and stir gently into the batter along with the melted butter.
- Heat a large and preferably non-stick skillet, lightly greased with oil, melted butter or cooking spray, over medium heat until a drop of water sizzles and dances (if it evaporates immediately lower the temperature). Add quarter cupfuls of batter and cook until bubbles appear on surface and edges firm. Turn over with spatula and cook on the other side until golden brown. Repeat, regreasing pan as needed.
- Serve immediately (or if needed you can keep warm, covered, in 200F oven) with melted or whipped butter and warmed maple syrup.