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Oat pancakes with banana

1review
50saves
55min

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 

  1. Mix buttermilk and oats in a small bowl. Let stand for 15 minutes.
  2. Sift flours, baking powder, bicarbonate and cinnamon into a large bowl. Stir in wheatgerm and husks from wholemeal flour.
  3. 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.
  4. 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.
  5. 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)

Taurie
by
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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