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Airy Banana Oat Pancakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Airy banana oat pancakes made with oat flour is a delicious and gluten-free alternative for pancakes. These pancakes are light with a slightly sweet and buttery flavor. A great way to add some nutritious oats into your diet. Blueberry Pancakes substitute the bananas with 1 cup fresh blueberries. For Buttermilk or yogurt pancakes: substitute the milk with 1 ½ cups buttermilk (or yogurt) and ½ cup milk. Substitute the Baking powder with 1 tea baking soda plus 1 Tb baking powder. Omit the vanilla. The batter will be a lot thicker than pancake batter with milk.
Course: Breakfast
Servings: 14 3 inch pancakes
Author: Ginger
  • 3 Tb (43 g) melted butter
  • 2 cups (200 g) oat flour
  • 3 Tbs (56 g) granulated sugar
  • 1 Tb plus 2 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly grated nutmeg 1/4 tsp if using store bought ground nutmeg
  • 1 ½ cups (375 ml) milk
  • 1 tsp pure vanilla extract
  • 2 eggs, separated
  • ¾ cup (137 g) rough chopped bananas about 1 ½ bananas
  1. Preheat oven to 225˚F. Place a baking sheet in the oven on a rack in the middle of the oven.
  2. Melt the butter using a microwave or stove top. Set the butter aside to come to room temperature.
  3. Sift the oat flour into a large mixing bowl
  4. Add the sugar, baking powder, baking soda, salt, and nutmeg to the bowl with the oat flour. Stir the ingredients so they are evenly combined with a wire whisk. Set aside.
  5. In a medium bowl, mix the egg yolks, milk, and vanilla together using a whisk until thoroughly combined.
  6. Add the egg and milk mixture to the flour mixture and mix together until well combined with the whisk. The batter will thicken and you will see some air bubbles. Add the cooled melted butter and bananas then mix until just combined.
  7. Add the egg whites and mix until well combined. You do not have to worry about over mixing with oat flour because there are no gluten proteins to toughen up the mix. Optional: whip the egg whites to stiff but not dry. Fold one quarter of the egg whites into the batter, then add the remaining egg whites. Carefully fold the egg whites until all mixed in.

  8. Heat your grill or skillet to medium or medium/high heat. (I set my electric griddle to 350˚F, then turn in down to 325˚F when it is hot.) To test if your pan is hot enough, flick some water onto the surface of your heated pan. If the water bubbles, sizzles and dance, the pan is hot enough. If the water just sizzles, then the pan needs more time to heat up. If the water immediately evaporates, then the pan is too hot.
  9. Melt butter on the griddle or skillet and spread it evenly over the pans surface.
  10. Use a 1/4 cup dry measuring cup, scoop up the pancake batter and pour the batter onto the hot surface. Use a thin rubber spatula to help scrape out the batter from the cup. Continue to scoop and pour batter onto the hot pan until the pan is full but not crowded. My griddle I cooked 6 pancakes at a time, a 12-inch skillet will cook 3 pancakes at a time.
  11. The pancakes will begin to bubble and some air bubbles will pop. Look for some air bubbles appearing in the middle of the pancake, about 2- 3 minutes. Flip the pancake using a sturdy spatula and cook the other side for another minute or 2. You want nice golden brown color on both sides of the pancakes and cooked all the way through in the middle.
  12. Put the cooked pancakes on the warm baking sheet in the oven to keep warm while you cook the rest of the pancakes.
  13. Serve with warm maple syrup or your favorite fruit topping.