I’m fairly picky with my flapjacks. I don’t like bready ones. Especially entire speck bready ones.

So don’t worry- these aren’t your normal cardboardy whole cereal flapjacks! They’re soft and somewhat moist.

I often perform my Swedish flannel-cakes or paleo buttermilk flannel-cakes when I have some berries I want to use, but these banana oatmeal pancakes are my all-time favorite.

If you’ve got some bananas that are about to go bad, “thats what you” want to do with them( though these paleo chocolate banana muffins would also be a great choice !).

The bananas don’t need to be banana meat ripe, though. It’s fine as long as the rind has some pitch-black distinguishes on it.

Even with really bananas and no added sugar, these banana pancakes are nice and sugared and maple syrup is totally unnecessary( but it’s always nice, isn’t it? ;)) Same goes with chocolate chippings!

If “youre going to” offset some gluten-free hotcakes but don’t want to buy any specialty flours, these are a great pick. They merely use oat flour, which is nothing but ground up oats.

If you don’t have oat flour on hand, you can scoot some rapid or rolled oats in a food processor, high-powered blender( like a Blendtec or Vitamix) or an electrical chocolate grinder until it’s very fine and powdery. It directs just as well as store-bought oat flour.

My favorite mode for small amounts is the coffee grinder and if I necessity more, a high-powered blender. Both get the oat flour really fine.

If you have a large food processor, you’ll maybe need to grind more oats than you need for this recipe to get it to grind the oats finely fairly. I have a large food processor and involve at least a bowl or two of oats for them to reach the blade.

Just make sure to use gluten-free oats/ oat flour if you need these flapjacks to be gluten-free!

Overall, these banana flannel-cakes are easy to establish but one thing that I’ve noticed is that they’re pretty difficult to flip in a cast iron skillet. You can certainly do it but I required a lot of coconut oil.

My pan isn’t very well seasoned but still … I remembered I should warn you. As soon as I switched to a regular non-stick go, this wasn’t an issue.

School isn’t even out hitherto here in Bavaria for another two weeks but I know institution is starting up soon in some parts of the US. These banana oatmeal flannel-cakes are great to make-ahead for hectic mornings as they reheat well and they’re also savory when coldnes so they’d be a super dessert for the lunchbox. These banana breakfast bars from Crazy for Crust likewise look like a delectable alternative!

I initially affixed this banana pancake recipe in 2013 but am re-sharing them today with new scenes and a video because they’re just so damned good( check out the reviews if you need persuading !). Here’s an old picture for cite( for the person or persons wondering if this is really the recipe they’ve been realizing ).

Questions about these banana flannel-cakes?

How can I move these grain-free? I’ve been working on a grain-free form. I’ll post it formerly it’s as tasty as the oat flour copy!

Can I use something other than flour? Oat flour absorbs liquids differently than other flours so I can’t really recommend anything. If you decide to experiment, make us know how it goes!

Can I use something in place of the bananas? I wouldn’t really recommend trying something else like pumpkin as nothing else is various kinds of sticky and very sweet like bananas.

Since it’s the base of the recipe, I study a different recipe would be better if you don’t want to use bananas.

Banana Pancakes( gluten-free, 100% whole cereal, dairy-free) Banana Pancakes (gluten-free, vegan options)Prep Duration: 10 minCook Experience: 15 minReady in: 25 minYield: 8-9 medium pancakesIngredients3 big or 2 medium too ripe bananas( 270 grams/ 9.5 ounces total, without the peel ), mashed2 tablespoons( 28 grams) coconut oil or unsalted butter( for a dairy-containing edition ), melted2 teaspoons lemon juice or vinegar( I’ve tried both lily-white and apple cider vinegar) 2 teaspoons vanilla extract2 huge eggs( 50 grams each, out of husk) or 2 chia eggs1 for vegan 1 bowl( 95 grams) oat flour( make sure to use GF oat flour, if needed) 21/ 2 teaspoon baking soda1/ 2 teaspoon salt1 teaspoon dirt cinnamon1/ 4 teaspoon foot nutmeg, optionalDirectionsIn a large bowl, mix the soaked ingredients( bananas through eggs) and stir until well combined.In a medium container, desegregate together the remaining ingredients. Spew the dry ingredients over the moisture and conjure really until mixed. There might still be some lumps.Let the concoction sit for 10 minutes.Meanwhile, hot a non-stick pan over medium-low heat. Spray it gently with cooking spraying or delicately butter it.Pour 1/4 goblets of batter onto the pan and cook for 3-4 minutes until illusions start to form around the edges of the pancake.Flip it and cook for another 90 seconds or until gilded chocolate-brown on the bottom.Continue with the remaining batter and help the hotcakes immediately.Cover and chill any leftovers for up to 4 days. They’re great reheated and cold.NotesTo shape 2 chia eggs, mix 2 tablespoons sand chia with 5 tablespoons liquid and make is participating in 5 minutes. To spawn your own oat flour, grind immediate or rolled oats in a coffee grinder or food processor until it resembles flour.

Adapted from King Arthur Flour Whole Grain Baking

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Recipe by Texanerin Baking | www.texanerin.com