Banana Oat Pancakes #BreadBakers

These pancakes are made with oats in place of flour.  The batter incorporates banana and maple syrup for a touch of sweetness.

The Bread Bakers are using Ancient Grains in their recipes today.......

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.  This month is being hosted by Stacy of Food Lust People Love who invited us to share breads using Ancient Grains.  Let's see what everyone baked up for us today.......

• Bajri Tilachi Bhakri from Sneha's Recipe
• Banana Millet Bread from The Wimpy Vegetarian
• Banana Oat Pancakes from A Day in the Life on the Farm
• Khapli Wheat Roti from Cook with Renu
• Milled Ancient Multigrain Bread from A Messy Kitchen
• Peanut Butter Ancient Grain Corn Muffins from Palatable Pastime
• Spelt and Poppyseed Sourdough Bread from Karen's Kitchen Stories
• Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
• Sprouted Spelt Banana Walnut Muffins from Food Lust People Love

The batter for these pancakes comes together quickly using a heavy duty blender.  The recipe makes 12 pancakes.

I chose to have mine topped with sliced banana and additional maple syrup but the next day I warmed one up in the microwave, smeared it with peanut butter and headed out the door for the gym.  They were scrumptious both ways!!

Breakfast, Breads, Pancakes, Oats, Bananas

Breads, Pancakes

American

Yield: 12 pancakes

Author: Wendy Klik

Banana Oat Pancakes

These pancakes are made with oats in place of flour. The batter incorporates banana and maple syrup for a touch of sweetness.

Prep time: 3 MinCook time: 15 MinTotal time: 18 Min

Ingredients

• 2 c. oats
• 1 c. water
• 1 ripe banana, broken into chunks
• 2 eggs
• 2 T. maple syrup
• 2 T. butter, melted and cooled
• 2 1/2 t. baking powder
• 1 t. vanilla
• 1/2 t. cinnamon
• large pinch of salt

Instructions

1. Place all the ingredients in the order listed into a heavy duty blender and puree until smooth.
2. Heat a griddle to 375* if using, or heat a skillet over medium heat until a drop of water dances when dropped on it's surface. Spray lightly with cooking spray if your surface is not non-stick.
3. Scoop about 1/3 cup of the batter onto the hot surface for each pancake, working in batches and leaving room for expansion between each. Cook until the top is filled with bubbles and the edges are starting to dry. Flip and cook the other side for a minute or two. Remove to a platter and keep warm until all pancakes are cooked.
4. Serve with desired garnishes.

Nutrition Facts

Calories

98

Fat (grams)

4 g

Sat. Fat (grams)

2 g

Carbs (grams)

14 g

Fiber (grams)

2 g

Net carbs

12 g

Sugar (grams)

3 g

Protein (grams)

3 g

Sodium (milligrams)

133 mg

Cholesterol (grams)

32 mg

Nutritional info for 1 pancake with no garnishes.

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