Oat pancakes with banana
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mikamuffin
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Hearty buttermilk, rolled oats and wholemeal pancakes. Perfect for brunch served with banana slices and maple syrup.
Patsy Jamieson, Diane Temple
Ingredients
Serves: 4
- 2 cups buttermilk
- ½ cup traditional rolled oats
- ⅔ cup wholemeal plain flour
- ⅔ cup plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate soda
- ½ teaspoon cinnamon
- ¼ cup wheatgerm
- 2 eggs
- ¼ cup firmly packed brown sugar
- 1 tablespoon canola oil
- 1 teaspoon vanilla essence
- ⅓ cup maple syrup, warmed
- 2 medium bananas, sliced (tossed in some lemon juice)
Directions
Preparation:20min › Cook:35min › Ready in:55min
- Mix buttermilk and oats in a small bowl. Let stand for 15 minutes.
- Sift flours, baking powder, bicarbonate and cinnamon into a large bowl. Stir in wheatgerm and husks from wholemeal flour.
- Whisk eggs, sugar, oil and vanilla in a medium bowl. Add buttermilk mixture. Add this mixture to flour mixture and mix with a rubber spatula just until flour mixture is moistened.
- To cook pancakes: coat a large non-stick frying pan with cooking spray. Heat over medium heat. Spoon about ¼ cup batter for each pancake into the pan and cook until bottoms are golden and small bubbles start to form on top, about 2 to 3 minutes. Flip pancakes and cook until browned and cooked through, 1 to 2 minutes. (Adjust heat as necessary for even browning.) Keep pancakes warm in a 90°C oven while you finish cooking remaining batter.
- Top with bananas and drizzle with maple syrup. Wrap any leftover pancakes individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
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Reviews (1)
by Taurie
0
So healthy, so easy. Any left over pancakes can be re-heated or taken in a lunchbox to school. - 12 Jun 2012
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