Oatmeal Banana Pancakes

Cooking method

1. Step 1:

   

   Use bananas that are fresh and ripe, not going black. Peel them, break each into 3 or 4 pieces by hand, and drop them into a blender.

2. Step 2:

   

   Blend on low for just about 5 seconds — that's enough to get a smooth purée. You can also mash the bananas with a fork, but it takes longer and the purée won't be as light and airy.

3. Step 3:

   

   You'll also need oat flour, which you can make from rolled oats. That's what I did: I simply ground quick oats in the blender, then measured out 100 grams. If you don't have a scale, 100 grams of oat flour is about 7 heaping tablespoons (roughly 15 grams each).

4. Step 4:

   

   Crack the eggs into a separate bowl and whisk them thoroughly, breaking up any stringy bits of white that would otherwise turn white and be noticeable in the batter.

5. Step 5:

   

   Now, in a deep bowl, mix together the banana purée, eggs, and oat flour, and be sure to add a little salt — nothing brings out sweetness like a pinch of salt. The batter should be about as thick as sour cream (see photo). If it turns out runny, add a little more flour. Even though there's no sugar in the recipe, the pancakes come out sweet, so try to resist adding any — though you can, to taste, if you like.

6. Step 6:

   

   Heat a skillet, add a couple of tablespoons of oil, and let it warm up — don't use too much, or the pancakes will come out greasy. Spoon out a tablespoon of batter per pancake, forming even rounds.

7. Step 7:

   

   Cook over medium-low heat until done. When the top of each pancake sets, they're ready to flip. Watch the color so they don't come out too pale or too dark. Remove the finished pancakes and fry the rest of the batter, adding a little more oil and letting it heat up before each batch, just like the first. You'll get about 11–12 medium pancakes total.