Banana Oat Blender Pancakes
Soft small pancakes blended from rolled oats, ripe banana, eggs and milk, cooked gently in batches.
Equipment
- 1 Blender, nonstick skillet and wide spatula
Ingredients
- 120 g rolled oats
- 1 ripe banana about120 g without peel
- 2 large eggs
- 100 ml milk plus a little if batter needs adjusting
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoons neutral oil divided between batches
Instructions
- Peel and weigh the banana. Measure oats, eggs, milk, baking powder and cinnamon into a blender. Keep the skillet oil separate.
- Blend until oats are finely broken down and batter is mostly smooth. Rest for5 minutes. If very stiff, blend in a tablespoon of milk; batter should pour slowly, not run like milk.
- Heat a lightly oiled nonstick skillet over medium-low to medium heat. Use about2 tablespoons batter for each small pancake. Cook for roughly2–3 minutes until edges set and bubbles appear, leaving space for turning.
- Turn with a wide spatula and cook for about1–2 minutes more until the center is set and the egg mixture reaches160°F (71°C). Lower heat if outsides brown early. Repeat in batches with the remaining oil.
Notes
Makes about8 small pancakes. Contains eggs and milk; check oats for gluten cross-contact. Total includes5 minutes batter resting. Extra banana and syrup shown as optional serving accompaniments are not required.
Refrigerate promptly at40°F (4°C) or below, use within3–4 days and reheat leftovers throughout to165°F (74°C). Generated illustrations; no personal kitchen test is claimed.