Category Archives: pancake

Banana Oat Pancakes

We love pancakes in our house.  They are a great, easy to make, healthy, whole grain breakfast.  Throw in some fresh fruit and maybe a little homemade Greek yogurt and it’s the perfect meal to start your day…filling, nutritious, blood-sugar balancing, and, most importantly, delicious.

I love it when I find a recipe that is so perfect it doesn’t need anything else.  This recipe is one of them.  From my King Arthur Flour Whole Grain Baking book it’s a recipe that is a consistent favorite.  I love the fact that it’s made from whole grains.  Although I make my own oat flour by grinding oat groats you can easily make it at home by placing old fashioned oats in the food processor or blender and blending it until it reaches a fine consistency.  If that’s more than you are willing to do you can also just buy it, both Arrowhead Mills and Bob’s Red Mill sell oat flour or you can get certified gluten-free oat flour from Legacy Valley or Cream Hill Estates.

As a quick side note, oats do not have gluten in them.  However they tend to be grown near, stored with or transported with other glutinous grains, most specifically wheat.  Certified producers grow and process only oats, guaranteeing that there is no cross-contamination.

One of the things that my family likes so much about this recipe is that it is very fluffy.  You don’t realize that these are whole grain oat pancakes they are that light and airy.  The bananas combined with the cinnamon and nutmeg make it a delicious way to start your day.  I also like having another great recipe that allows me to use up any almost over-ripe bananas.

King Arthur Flour’s Banana-Oat Pancakes

3 small bananas mashed
2 T. unsalted butter melted (use organic)
1 T. lemon juice
1 T. sugar (I reduce this to 1 t. as the bananas when they are this ripe have a lot of natural sugars)
2 eggs
1 C. oat flour
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg

Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl.
Beat in the eggs.
Whisk together the oat flour, baking soda, salt and spices in a small bowl.
Form a well in the center of the dry ingredients and pour in the wet ingredients.
Stir the batter just until the dry ingredients are thoroughly moistened.
Check to be sure the batter is thin enough for your pancakes; you may need to add a touch of milk or water (I never do)
Let the batter sit 10 minutes before using.

Heat a nonstick griddle or heavy skillet.
If your surface is not non-stick brush it lightly with vegetable oil.
When the surface is ready spoon batter 1/4 C. at a time into the pan.
Let the pancakes cook on the first side until bubbles begin to for around the edges, 3-4 minutes.
When the pancakes are just beginning to set flip then and let them cook on the second side, about 1 1/2 minutes more.

KA suggests you can sprinkle toasted walnuts over the batter just before cooking as an extra treat.

Sources for oat flour:


Ricotta Pancakes With Honey Glazed Plums

Cooking and baking is always an adventure. Inspiration is all around you if you are open to it. There’s no real explanation for why or how ideas come together but I can honestly say that frequently it’s a matter of “oh gosh there’s X in the fridge and I better use it up.” Then I make something using that ingredient. Most of the time I make tried and true recipes, either my own or those from trusted cookbooks. Sometimes the inspiration is something I ate elsewhere that I really liked and have been given the recipe. Other times the recipes find me but I somehow can’t help playing with them a little bit.

Such is the case with today’s breakfast. The inspiration was a click-through twitter post that brought me to Almost Bourdain’s (AB’s) blog, which I just discovered and like a lot. He credits his inspiration for this recipe to Bill Granger, I credit my inspiration to him. It’s kind of neat how that works, we’re all connected by this idea of ricotta in pancakes but we each put a slightly different twist to it; all of them, I’m sure, very delicious.

My changes came about because I am trying to work more with gluten free recipes lately. These are for a few people I know who are faced with gluten sensitivity. It’s also, as always, inspired by what I have on hand. AB’s version calls for bananas and honeycomb. I didn’t have enough bananas but did have plums. Didn’t have any honeycomb either (and I miss my friends from CT who used to supply me with it) but I did have honey. Together with some breakfast sausage this made a great meal and is definitely on the repeat again list. I hope you like it too.

Ricotta Pancakes with Honey Glazed Plums

For pancakes:

1 1/3 C. ricotta cheese
3/4 C. buttermilk (for a little tang to offset the honey glazed plums)
4 eggs separated
1/2 C. fresh ground oat flour
1/2 C. fresh ground brown rice flour
1 t. baking powder
1 t. vanilla
pinch salt

beat egg whites until peaks form, set aside
mix ricotta, egg yolks, vanilla, and buttermilk together until well blended
mix together flours, baking powder and salt
gently add flours into ricotta mixture
gently fold egg whites into mixture until just blended
drop by 1/4 C. measure into medium hot, greased pan
after 2 minutes flip to cook other side

For honey-glazed plums:

2 plums
2 T. honey
1/2 t. cinnamon
2 t. butter

cut plums into bite sized pieces
toss with honey and cinnamon
in a medium-hot pan melt butter
add plum mixture and stir until plums begin to soften just a little (about 7 minutes)

serve pancakes with plums on top

Honestly these were fabulous. I would even consider serving them as a dessert by making the pancakes smaller and putting a dollop of creme fraiche on top with a dusting of cinnamon.


Mmmmmmm….nothing like a nice hot breakfast to start your day.    This morning we had a touch of frost on the lawn (unusual for Texas) which definitely calls for a hot breakfast. I had some buttermilk in the fridge and decided pancakes were the order of the day.  Drizzled with maple syrup, an egg on the side, a clementine with it, this is one of my favorite breakfasts.

It’s important to get a good start to the day.  Some whole grain fiber, a little fat, a bit of protein, it keeps you going and helps keep your blood sugar stable all morning.

These pancakes are very fluffy, a combination of the oat flour and the buttermilk.  By letting the batter rest for a few minutes the whole grains soften a bit and soak up some of that buttermilk to help make the pancakes fluffy and delicious.

I’ll put up another post about substitutions for those who don’t grind their own flour.  And if you’re questioning the use of coconut oil I’m here to tell you it’s one of the healthiest oils you can use.  A medium chain fatty acid full of good things like lauric acid and caprylic acid.  Give it a try, you won’t be disappointed.

Buttermilk Oat Pancakes

1/2 C. oat flour
1/2 C. brown rice flour
1 egg
1 1/2 T. melted coconut oil
1/2 t. baking powder
1/2 t. baking soda
1 t. vanilla
1 T. sucanat

mix the dry ingredients together
beat the egg
add beaten egg and other liquid ingredients to the dry mixture
let mixture sit for 5 minutes
cook in pan lightly greased with coconut oil