Super easy, super Saturday morning pancakes. Normally, I prefer the superior crispy texture of waffles to needlessly airy, tasteless pancake blobs (I’m clearly working through some bad diner pancake experiences). However, these pancakes have a great texture, are a little bit moist, and have a slightly sweet, nutty taste to start your weekend off right. —The Nutty Vegetarians
Milk + 2 tbsp Apple Cider Vinegar (see Step 1) or 2 c Buttermilk
Rolled Oats (see Step 2) or 1 cup Oat Flour
Banana, very ripe
Butter or oil, to fry pancakes
Maple syrup, honey, etc., for topping
In This Recipe
If using store-bought buttermilk, go ahead to Step 2. If not, combine 2 c milk (whatever you have on hand – I typically use 2%, though I can’t say how this will work with plant-based milks) with the Apple Cider Vinegar and allow to sit for 15 minutes at room temperature.
If using store-bought oat flour, go ahead to Step 3. Otherwise, place 2 c Rolled Oats in a food processor and pulse oats until it reaches a coarse flour texture.
In a large bowl, beat the egg with a fork. Break apart the ripe banana into the same bowl and mash banana into the egg with the fork. Add the buttermilk to the banana egg mixture.
In a different bowl, combine the oat and all-purpose flours, along with the baking powder, baking soda, salt, and sugar.
Whisk the dry ingredients into the wet ingredients, then allow the batter to sit for 10 minutes at room temperature. While batter is settling, add butter or oil to frying pan and warm over medium heat.
I generally add ¼-½ cup batter per pancake, depending on how big I want my pancakes, to the prepared frying pan and cook until edges are solid, flip, then cook for an equal amount of time…or just cook for as long as it takes for the pancakes to get to your preferred moisture - I trust your pancake judgement. Definitely be sure to stick the finished product in a warm oven until all pancakes are done – these bad boys are best served warm and with a little added sweetness.