Expectation: To whip up something quick and tasty on National Pancake Day!
Winning Recipe: Banana-Oat Pancakes
I woke up this morning to find out that March 1st is National Pancake Day. So, clearly, I had to make some pancakes! I didn't have many ingredients (no whole wheat flour), and I also didn't have time to run to the store. Lucky for me, my King Arthur Flour Whole Grain Baking
book had a recipe for Banana-Oat pancakes that I had all the ingredients for!
book had a recipe for Banana-Oat pancakes that I had all the ingredients for!I can say with confidence that these pancakes are some of the best I have ever had. They are incredibly delicious on their own: completely moist, light and fluffy, with none of that weird baking soda taste and a truly amazing flavor. I couldn't stop saying "Wow. These are SO good."
The best part is that they are pretty healthy! They are mostly bananas, with only oat flour (no white flour), eggs and just a touch of sugar and spices. Nutrition-wise, the are pretty much like eating a bowl of oatmeal.
The recipe is straight out of the book, so I can't take any credit for it, but I just had to post them. Enjoy!
Ingredients:
3 small (or 2 large) bananas, mashed
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
1 tablespoon sugar
2 eggs
1 cup oat flour (just throw some oats in a blender!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preparations:
In a medium bowl, mash the bananas and add the butter, lemon juice and sugar. Beat in the eggs. In a separate bowl, whisk together the oat flour, baking soda, salt and spices. 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; you may need to add a touch of milk or water (I added a bit of milk). Let the batter sit for 10 minutes.
Heat a nonstick griddle or heavy skillet (If the surface is NOT nonstick, brush or spray it with vegetable oil). When the surface is hot enough that a drop of water sputters across it, spoon the batter on 1/4 cupful at a time. Let the pancakes cook on the first side until bubbles form around the edges, 3-4 minutes. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 1/2 minutes more. Serve immediately!
Yields about 10 small pancakes.
Nutrition facts for one pancake:
101 calories
4g fat
13g carbohydrate
2g fiber
GI 51
GL 7
About the grains:
Old-Fashioned Rolled Oats
are oat groats that have been steamed and flattened by a roller. Rolled oats cannot be eaten raw, but are the main ingredient in minimally cooked recipes, like granola. Oat flour is made by blending oats in a blender until they reach the consistency of flour. I bought a two pound bag of Bob's Red Mill Organic Old Fashioned Rolled Oats at Whole Foods for $4.39. Rolled Oats have a GI of 58. See how I used them in coffeecake and brownies.
are oat groats that have been steamed and flattened by a roller. Rolled oats cannot be eaten raw, but are the main ingredient in minimally cooked recipes, like granola. Oat flour is made by blending oats in a blender until they reach the consistency of flour. I bought a two pound bag of Bob's Red Mill Organic Old Fashioned Rolled Oats at Whole Foods for $4.39. Rolled Oats have a GI of 58. See how I used them in coffeecake and brownies.
