My kids arent fans of pancakes. I followed the suggestion to microwave the banana-oat mixture for 30 seconds and I think it helped keep the texture lighter. Can I just use oats? I left the batter fairly thick, which resulted in me over-browning one side when I got impatient and started to unload the dishwasher while waiting for them to cook. So happy to hear this! So I just called them “kuechlein” which is a diminutive for cake and works for almost everything ;-) We loved them with maple syrup. Pleased with the taste and texture, but I couldn’t get them to look pretty. Thank you for another year of inspired recipes. The full cookbook “Smitten in the Kitchen” will be launched, late 2020. Ps I don’t know why that last message appeared as a reply to someone else. Read similar comments after. .Thanks! Thank you! The main thing, though, is that they’re great with whatever toppings you like — almond butter and honey, yogurt and pomegranate, dried fruit or toasted coconut chips, or your favorite syrup — or just gnawed on plain in your stroller on the way to school after you insisted you didn’t want pancakes and then changed your mind because you’re 2.5 years old. It works all of the above ways. This recipe popped up in my feed just as I was getting hungry for lunch and I happened to have all these ingredients! 11/10 would make again! They are delicious, but they DO burn quickly! Especially when s’mores are involved. Bananas will always be heavier. Have you tried them? I haven’t baked in them but don’t see why it wouldn’t work. Hi, Deb, This was wonderful–easy, “healthy” (right? Hey there these look fantastic and I really want to try them. I’ve never done it but don’t see why this wouldn’t work if you’ve had success with stp. :(. Melt butter and pour over the top of bananas (dairy has a magical quality to pick up flavors and better distribute through the rest of … My 2 year old had a blast helping make these. into that as well. Genuinely,… Deb, I’ve been cooking and enjoying your recipes for years, but I wanted to drop a particular thank you for this one. You can let them stand in the banana for longer to soften, or grind them (slightly!) Surfing Instagram while it bakes and this perfect solution is in my feed. Soak the oats overnight in buttermilk, add the other ingredients, cook. I thought the TBSP of baking powder was fine, couldn’t taste it and my pancakes turned out so tall and fluffy. I also couldn’t resist adding some frozen peach slices and blueberries while they cooked. but a little stodgy. Old-fashioned oats work but they’ll have a more notable texture if not: 1. I ended up having to use a bit more than 5 tablespoons of milk since my bananas were on the smaller side. I started with 3 TBSP milk (oat milk) and added a TBSP at a time until I reached the correct consistency; I needed 6 TBSP. banana puddings with vanilla bean wafers. I’m from New Zealand/ live in Australia so maybe our baking powder is different from what you get in the US? But I need to ask if you could post a calorie estimation per pancake? Honestly if I were to substitute the recipe for my usual banana bread recipe I’m not sure I could tell the difference, but they were very yummy and with the toppings it felt extra special. I make a version of these regularly, but also add a shredded apple and about 3 tablespoons of flaxseed to feel especially virtuous ;) They also become dessert to the kids if I add chocolate chips. Served with banana flambe. I don’t typically purchase quick oats. Butternut squash. Gave the bananas and oats a full ten minute rest, and then continued on with the recipe. I measured the flour out too early and then ceremoniously dumped half of it into the banana/oat mixture with my elbow. 1 1/2 cups (190 grams) flour. Took a pretty long time on the griddle (at least 3 min per side) and the texture left a bit to be desired (too much moisture/not enough structure) but you know, for being so prodigious, I’d eat them again. at sea level, measured using weights, and achieved way more batter than a 3/4 full dozen cups could handle. I subsitute 50-50 whole wheat and oat flours for all-purpose in most recipes. Easy, healthy, and tasty – thanks Deb! People in the UK might also say ‘sweet’ or ‘afters’. Whatever works for you. I was expecting something my family would gush over, but that didn’t happen. This one-bowl banana bread earns points for ease of assembly, and its flavor is off the charts ( hello, bourbon and nutmeg!). Yesss! Heat griddle or frying pan over medium-low. I did used rolled oats and added a drizzle of unsulphered molasses to the batter. I didn’t have molasses so I subbed for golden syrup. I made these with a few mods that might be helpful to some – I simply omitted the egg to veganize them, and I didn’t feel like going out to buy oats so I just used the steel cut outs I had. DEB PERELMAN. Made exactly as written. Your email address will not be published. It looks like they’d be good for these, which are scheduled to be Friday morning pancakes. I haven’t tried it but I bet it would work. I admit that I rarely follow recipes, so I will not tell you everything I did to change this (mostly added fiber/oats/whole wheat flour for the AP flour). Really, when you think about it (which you have) they are very healthy and can be done with no added sugar or fat (although I used butter and syrup on them, of course!). Two didn’t give me enough banana flavor. Probably but they’re going to be more coarse and chunky here. I wanted this to taste like a cozy winter cake so there’s dark brown sugar, vanilla, and even a spoonful of molasses or treacle for extra gravitas, trust me, it works here. P.S. I guess my expectations were too glamourous. It was delicious, not banana-y, a perfect blend of flavors. Delish! oooo my, these look so good!!! What can I substitute for molasses, since it’s not a staple in my pantry? the cast iron ones got dark much quicker. Genuinely,… In the bottom of a large bowl, mash bananas well with a fork. The lightest, fluffiest version of them that I made used all buttermilk, no bananas. 2. You will not need the 3 to 5 tablespoons milk a the end. I have made some perfectly decent banana bread in my time, and liked it. Deb, I love you, and I love your recipes. I don’t include calorie counts because there are too many variables in my recipes (serving sizes, ingredient choices, etc.) In fact, I’ve just had the leftover cold ones now, smeared with honey. I finally tried it out last night and it was one of the best new desserts I’ve made in a long, long time. I was surprised at how light these were given how dense the batter seemed. Shoot but this cake will make you weak in the knees, it’s a perfect slightly project-y recipe to make one night for dessert, and keep all the parts around for future luxurious enjoyment! Ie Use one of the gluten free flour mixes available now in place of the whole wheat flour? And they were aweeesooommee! In the bottom of a large bowl, mash bananas well with a fork. Lower heat is better on these pancakes; they brown fast and cooking them more slowly ensures the centers are set when the edges are the right color. Mix in the sugar, egg, vanilla and bourbon, then the spices. I accidentally added baking soda instead of baking powder — whoops! ( red cabbage date & feta salad, mushroom shepherd’s pie, and pumpkin puddings), something that’s happening with more and more frequency. I realized today that it’s coming up to 10 years that I discovered SK; and, since then, it’s become my favourite source for delicious and dependable recipes. Six years ago: Buttermilk Roast Chicken Long live Deb! First it was a broken camera. They freeze really well and are perfect daycare breakfasts for my one year old. I didn’t have quick cooking oats and my bananas were frozen so I thawed the bananas and soaked the oats with some milk and the bananas overnight in the fridge. Quick, delicious breakfast (though I’ll use maple syrup today with the leftover ones as opposed to passionfruit syrup from yesterday). I did let the banana/oat/salt mixture sit for 10 minutes. I hate cooked bananas (except for in banana bread), but these pancakes look worth trying them one more time… alternatively I’ll try the buttermilk version, which I have in the fridge almost all the time. A short while later, I am mashing bananas with a potato masher in the kitchen, wondering when (if? 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