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:
3 small bananas, mashed
2 Tbsp. unsalted butter, melted
1 Tbsp. lemon juice
1 Tbsp. brown sugar
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!