Fluffy Oat-Banana Pancakes: Easy & Healthy Recipe

In the morning, nothing beats a delicious and comforting breakfast. And what if I told you it's possible to combine pleasure and health with pancakes as light as clouds? Today, I'm sharing my secret recipe for fluffy oat flour and banana pancakes, perfect for a sunny start to the day or a Sunday brunch with the family. Imagine: the sweetness of ripe banana blending with the soft texture of these pancakes, all enhanced with a touch of honey or maple syrup... a simple and quick delight! Get ready for a moment of pure, guilt-free indulgence!

This pancake recipe was born from a sudden craving for a healthy and delicious breakfast. One Sunday morning, looking for an alternative to classic pancakes, I experimented with oat flour, an ingredient rich in fiber and nutrients. The result immediately won me over: incredibly fluffy pancakes with a subtle banana flavor that perfectly complements them. Since then, this recipe has become a staple in my kitchen, and I'm delighted to share it with you today.

So, whether you're a seasoned chef or a home cook, don't hesitate to try making these fluffy oat flour and banana pancakes. They're so easy to make that even the little ones can help! Get ready to enjoy a light, delicious, and energizing breakfast.

Ingredients

Serves 4:

• 1 large, ripe banana, mashed
• 1 egg (or 1 tablespoon of flax seeds mixed with 3 tablespoons of water for a vegan version)
• 120g of oat flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 pinch of salt
• 2 tablespoons of plant-based milk (or cow's milk)
• 1 tablespoon of vegetable oil
• Optional: dark chocolate chips, red berries, nuts...

Instructions

1. In a large bowl, mash the banana with a fork until you get a smooth puree.
2. Add the egg (or the flaxseed/water mixture) and mix .
3. Incorporate the oat flour, baking powder, baking soda, and salt. Mix well until all ingredients are combined.
4. Pour in the plant-based milk and vegetable oil. Mix gently until you obtain a smooth paste.
5. If you wish , add chocolate chips, red berries or nuts.
6. Preheat a lightly oiled pan over medium heat.
7. Pour 1/4 cup of pancake batter per pancake into the hot pan.
8. Cook for 2 to 3 minutes on each side, or until the pancakes are golden brown and cooked through.
9. Serve immediately with maple syrup, honey, fresh fruit or whipped cream.

Chef's Tips

For even fluffier pancakes, let the batter rest for 10-15 minutes before cooking. Feel free to experiment with different ingredients: cinnamon, vanilla extract, lemon zest... For a gluten-free version, replace the oat flour with rice or almond flour.

Conservation

These pancakes can be kept in the refrigerator for 2 to 3 days. You can reheat them in the microwave or in a lightly oiled pan.