When you have overripe bananas on hand, what do you do? You make banana oat pancakes!
What You Need:
- 3 small or 2 medium overly ripe bananas, mashed
- 2 tablespoons coconut oil or butter, melted
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 2 eggs
- 1 cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
What You Need To Do:
- In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
- In a medium bowl, mix together the remaining ingredients.
- Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
- Let the mixture sit for 10 minutes.
- Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
- Pour ¼ cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
- Flip it and cook for another 90 seconds or until golden brown on the bottom.
- Continue with the remaining batter and serve the pancakes immediately.
- Cover and refrigerate any leftovers for up to 4 days.
(* To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.)
I bet you’ll make them again!