Banana bread is one of my favorite quick breads. Creamy, sweet, crumbly — there’s nothing quite like it. This pancake recipe is reminiscent of freshly baked banana bread. Unlike most banana pancake recipes, where the bananas are sliced and topped onto the batter, here, the bananas are mashed right into the batter, resulting in a delicious sweetness.
From The King Arthur Flour Whole Grain Baking cookbook:
Banana-Oat Pancakes
3 small bananas, mashed
2 Tbsp. unsalted butter, melted
1 Tbsp. lemon juice
1 Tbsp. brown sugar
2 eggs
1 cup oat flour (you can order this from the King Arthur site)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup walnuts, chopped (optional)
******
1. Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl. Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
3. Slowly fold the wet ingredients into the dry ingredients. Stir in the walnuts. Let it sit for 10 minutes.
4. Heat up a griddle or skillet on medium-high heat. Spray generously with cooking oil.
5. Drop 1/4 cup of batter onto the griddle or skillet until bubbles begin to form and then flip pancakes.
6. Serve warm!
Fork It Over 
George
April 19, 2010 at 2:33 am
Hello, I was wondering if this is all – there seems to be too little liquid. I’d love to try it, but isn’t there supposed to be at least some water or milk?
michiek
November 17, 2010 at 3:43 pm
The recipe is correct, but if you find that the batter is too dry, you can always add more liquid in the form of milk or water. Sometimes when one measures flour, the results can vary, and you may also like your pancakes more fluffy or more dense, so adjust as necessary.