Today’s Experiment: Whole Wheat Oatmeal Banana Pancakes
To make healthy and delicious pancakes using ingredients on hand. (Honestly, who has time to run to the store on Saturday or Sunday morning before pancake cooking time? Not me.)
¼ c. whole wheat flour
¼ c. oats, presoaked to soften them
½ tsp. baking soda
¼ tsp. salt
Dash of sugar
Dash of cinnamon
Dash of nutmeg
½ c. orange juice cut with water or water cut with orange juice, depending on your taste**: this amount can be increased or decreased depending on your particular batter
Banana (or some portion of a banana), sliced
Butter or oil for pan
1. Mix whole wheat flour with baking soda and salt and stir to mix.
2. Lightly beat egg. Add orange juice/water mixture.
3. Preheat and grease pan/skillet/griddle over medium-low heat (on my gas stove … yours will probably be different).
4. Add soaked oats and egg mixture to flour mixture, stir until incorporated: about 10 stirs. You don’t want to overdevelop the gluten in the flour because you will have tough pancakes.
5. Spoon your desired pancake size of batter into your skillet and put some banana slices on top.
6. Cook for a few minutes, until lots of bubbles develop, and flip. Cook for another minute or two.
7. Garnish with sliced banana and brown sugar. Enjoy!
Definitely one of the most successful pancake experiment recipes I’ve created. Soaking the oats before adding them to the rest of the ingredients is a clutch step – otherwise they will be tough. I might have added too much nutmeg, but they were still very good. The spices add depth to the sweetness of the banana, which is sometimes bland on its own, although obviously those should be altered according to your personal taste.
Delicious! Highly recommended, and definitely to be made again.
*Recipe from which I adopt other pancake recipes is a buttermilk pancake recipe.
**You need an acid in the recipe to chemically react with the baking soda. Think baking soda and vinegar volcano circa third grade.