hump day treat: banana oat pancakes

There’s something about eating a fancy breakfast that puts me in the vacation state of mind. And by fancy, I mean it’s not microwaveable and takes more than 5 minutes to prepare (really high standards, I know). I made these banana-oat pancakes at the lake over the weekend and they were FAN-tastic! Hands down best breakfast I’ve ever made.

The recipe calls for oat flour, which should be found next to regular flour on the baking aisle of your local grocery store, but don’t fret if you can’t find it there. It’s extremely easy to make your own. If a recipe calls for one cup of oat flour like this one does, you simply place one cup of rolled oats in a food processor or blender, grind well and voila!

Check out this recipe for a delicious, healthy and naturally sweetened breakfast and let me know what you think!

In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

Stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup) in a small bowl.

Form a well in the center of the dry ingredients and pour in the wet ingredients.

Stir just until the dry ingredients are thoroughly moistened.

Pour 1/4 cup of batter onto a heavy cast iron skillet (or nonstick griddle) over medium-low heat.

When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides.

Resist the urge to scarf pancakes down. Eat slowly and enjoy every bite!

Ingredients (for six to eight pancakes)

  • 2 large bananas or 3 small, mashed
  • 2 tablespoons coconut oil or butter, melted
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon honey or maple syrup
  • 2 eggs
  • 1 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

1. Stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup) in a small bowl.

2. Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.

3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

4. Form a well in the center of the dry ingredients and pour in the wet ingredients.

5. Stir just until the dry ingredients are thoroughly moistened. Do not over-mix or you’ll get tough pancakes!

6. Let the batter sit for 10 minutes

7. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.

8. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto it. Let pancake cook for about 3-4 minutes, until bubbles begin to form around the edges of the cake.

9. When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.

10. Serve the pancakes immediately or keep warm in a 200°F oven.

*I topped the pancakes with sunflower seed butter, honey and banana slices, but use whatever you’d like…go crazy!

*Recipe adapted from Cookie & Kate’s banana-oat pancakes.

Quote of the day:

“I happen to know everything there is to know about maple syrup. I love maple syrup. I love maple syrup on pancakes, I love it on pizza and I take maple syrup and put a little bit in my hair when I’ve had a rough week. What do you think holds it up, slick?” –Vince Vaughn in Wedding Crashers