Banana Egg Oat Pancakes
Banana egg oat pancakes that are soft and fluffy, super sweet with natural banana and maple syrup as sweetener, and made even better with using cast iron! These are sweet enough to eat on their own so toss a few in your to-go bag and enjoy amazing pancakes when you're on the go.
Ingredients
- 1 cup flour
- ½ cup oats (quick oats if not letting the batter rest long, rolled oats if resting overnight)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon ground flax
- 1 tablespoon olive oil
- ¾ cups milk
- 2 large eggs
- 1 ½ cups banana (about 3 bananas)
- 2 teaspoons maple syrup
Instructions
- In a large bowl, combine all dry ingredients and mix. Add all wet ingredients, breaking apart the bananas and mashing them. Some small chunks are fine and, in my opinion, taste better!
- Spray cast iron pan with olive oil. Wipe the oil around with a paper towel so it’s just coated with oil without being "wet."
- Heat to low-medium heat. Make sure the pan is hot so when you drop the batter in. You should hear a light sizzle.
- Drop ¼ cup of batter into the center of the pan.
- You can use your measuring cup to gently form batter into a round shape, but don’t think of it as spreading out the batter, just round out the edges.
- Cover with a lid, and cook the first pancake for about 3 minutes first side, flip and cook for another 2-3 minutes the second side. All other pancakes will be about 2 minutes per side.
- Don't spray the skillet between pancakes. If your pancakes start to stick for some reason, you can spray the skillet but wipe it again with a paper towel. Manage heat as needed. If the pancakes seem super dark, decrease heat slightly. If they're undercooked by 2 minutes then increase heat a tad. Everyone's stove can be a little different, and every burner on that stove can heat a little different, so just adjust heat as needed.
- Enjoy as is or top with fresh sliced bananas, maple syrup, or sorghum!
Tried this recipe?Let us know how it was!