This recipe is a great idea for using overripe bananas, the ones with lots of dark spots on the peel. The pancakes are sweet and very aromatic, perfect for breakfast or an afternoon snack. The original recipe is available on the channel Agnieszka Mielczarek – jedz inaczej, I introduced a few changes, primarily I reduced the number of eggs and added cinnamon and vanilla. At this time of year, I serve the pancakes with raspberry sauce, which I prepare from frozen raspberries and a bit of honey. Additionally, almond butter (always natural, without unnecessary additives) and almond flakes. In summer, of course, with plenty of fresh fruit.

The proportions I give in the recipe may vary slightly depending on the size of the bananas. It’s important that the batter has a yogurt-like consistency, just like batter for drop pancakes, and doesn’t spread too much when placed on the pan. It also shouldn’t be too thick, as then the pancakes may turn out doughy. From the proportions given below, you should get about 15-16 pieces.

Oat and Banana Pancakes

2 medium, very ripe bananas, peeled

1/2 cup oat flakes

1/2 cup milk  (I used plant-based)

1 egg

1 teaspoon lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon ground vanilla or vanilla extract

1/2 teaspoon baking powder

pinch of salt

oil for frying 

for serving: fruit, fruit sauces, nut butters, maple syrup…

Put all ingredients, except the oil, into a blender and blend into a smooth mixture.

Set aside for 15 to 20 minutes for the mixture to thicken. If after this time it’s still too thin, add a tablespoon of oat flakes, blend, and check the consistency. If the mixture is too thick, add a little milk.

Heat a small amount of fat in a pan and fry the pancakes on both sides over medium heat until golden. I place the batter in small portions, one tablespoon per pancake. I fry on an induction cooktop at power level 6. If the frying temperature is too high, the pancakes will burn on the outside while remaining raw in the middle. Generally, the same rules apply as when frying drop pancakes. 

Flip the pancakes to the other side when their top surface starts to set and holes from air bubbles appear on it. 

After removing from the pan, you can drain them on a paper towel.

They taste best warm, right after baking.

I suggest transferring each fried batch to an oven-safe dish that’s sitting in an oven preheated to 100 degrees. Thanks to this, all the pancakes will stay hot when we serve them. 

Enjoy!