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mashed ripe banana eggs buttermilk vegetable oil vanilla flour quick-cooking oats baking powder salt
Viewed: 17 - Published at: a year agoIngredients
- 1/2 cup mashed ripe banana
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil, plus more for frying
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup quick-cooking oats
- 2 teaspoons baking powder
- 1 pinch salt
Method
- In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly.
- Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour 1/4 cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden.
- Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
