Method
- Grind the oatmeal finely. Add banana, egg, milk, baking powder, vanilla, cinnamon, and salt, and mix for 20 seconds until smooth.
- Let the batter rest for 5 minutes. It should be easy to pour out; only stir in 1 tablespoon of milk if it does not come out of the blender.
- Heat a greased frying pan over medium heat. Spoon a small quarter cup of batter onto the pan for each pancake.
- Fry for 2-3 minutes, until the edges appear firm and bubbles appear. Flip and fry for about another 2 minutes. Check if the internal temperature reaches 71°C (160°F).
- Repeat this process and apply a thin second layer if necessary.
Function and signals of ingredients
Oatmeal turns into flour and absorbs moisture while resting. Banana provides sweetness and moisture, but can cause the surface to brown quickly. Baking powder provides airiness; it must be mixed in evenly. The egg binds the oatmeal particles and requires the correct temperature.
At high temperatures, you get a dark exterior and a wet interior. Lower the heat if the first pancake browns within 2 minutes. If the pancakes tear while flipping, wait until the edge is matte and the spatula slides easily underneath. Batter that is too thick results in a high, sticky interior; therefore, thin the batter only with a measured tablespoon.
Serving, alternatives, and storage
Serve with berries or yogurt. Instant oatmeal can be used in place of regular oatmeal by weight. Plant-based milk can replace cow’s milk, provided it is unsweetened. An egg substitute is not recommended without a specially developed binding agent. Let leftovers cool on a wire rack, store covered in the refrigerator for up to 4 days, and reheat to 74°C. Freeze them between baking paper for up to 2 months and thaw in the refrigerator.
Double check
Distinguish this banana-oat recipe from blueberry protein pancakes and traditional wheat flour pancakes by using the terms banana and oat in the title, summary, image, and internal anchor text.
Batchconsistentie
Cook the first pancake as a test to see if the pan is hot enough. The bottom should turn an even golden brown within 2-3 minutes. Adjust the burner before filling the pan with multiple pancakes. Gently stir the batter between batches, as the oatmeal particles sink to the bottom, but do not mix it again; mixing for too long can make the texture sticky.
Place the cooked pancakes in a single layer on a rack instead of stacking them directly, as the trapped steam softens their surface. If you wish to keep the pancakes briefly, place the rack in an oven at 95°C for a maximum of 20 minutes and then check if they can be safely served.
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