I first learned about these great pancakes when my partner was on a low acid diet and found the recipe in the book, Dropping Acid: The Reflux Diet Cookbook & Cure by Dr. Jamie Koufman. He asked me to make these pancakes, called “OMG Banana Oatmeal Pancakes” by French Master Chef Marc Bauer. After tasting them, I fully understand the “OMG” (Oh My God!) in the title. They are delicious!
The recipe calls for oat flour which I made by grinding oats in a spice/coffee grinder. I only did that once though, because I found that using Quaker Quick 1-Minute Oats works just as well and adds a bit of texture to the batter. I added some cinnamon as another spice flavor to the mix. I think it complements the banana flavor well.
If the batter is a little thick, add some milk to thin it out. It’s best to use the batter right after stirring it together. I’ve found that using leftover batter a day later doesn’t give you the light, airy texture in the pancakes because the baking powder loses its leavening ability the longer it is in the liquid. You can make the batter ahead, but add the baking powder just before cooking.
The original recipe calls for them to be served with butter and maple syrup which, of course, is a staple for an American breakfast. I also tried them with just a couple of pats of butter without the syrup and they rocked. They are moist and full of sweet banana flavor….almost like banana bread, but better!
Banana Oatmeal Pancakes
Serves | 2 |
Ingredients
- 1/2 Cup Oats (quick 1 - minute)
- 1/2 Cup All Purpose Flour
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon (ground)
- 1/8 Teaspoon Nutmeg (ground)
- 1/2 Teaspoon Salt
- 3 Large Very Ripe Bananas (peel and mash until very creamy)
- 2 Large Eggs
- 2 Tablespoons Sour Cream (non-fat)
- Butter
- Maple Syrup
Directions