Author Notes
Easy, healthy and cheap! These banana pancakes are perfect for breakfast, brunch or the kids’ lunch boxes (they’re just as good cold!). Serve ‘em up with jam, honey or bacon and maple syrup, or take the healthy route with fresh fruit and berries. They can even be made gluten-free if you get gluten-free oatmeal and oat flour. The more ripe your bananas are, the sweeter the end result will be. —Helene Mellbye-Stølen
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Ingredients
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2
ripe bananas
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100 milliliters
Oat meal
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100 milliliters
Oat flour
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1 teaspoon
Baking powder
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1 teaspoon
Vanilla sugar
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2
Eggs
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100 milliliters
Milk
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Butter for frying
Directions
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Add all the ingredients in a bowl and blitz with an immersion blender until mixed well.
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Heat a frying pan over medium - medium high heat and add a knob of butter.
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Fry pancakes in whatever size you prefer. Fry until the top gets a few air bubbles and the sides are starting to firm up. Flip the pancakes and fry until golden on the other side.
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