Banana Pancakes

Ingredients

Dry

• 250g oats
• 50g flour
• 4 tsp baking powder
• 2 tbsp brown sugar
• 1/4 tsp Morton’s salt
• 1/4 tsp cinnamon
• 1/4 tsp turmeric

Wet

• 200g very-ripe banana (usually 2)
• 3 large eggs (150g)
• 300g plain, full-fat yogurt
• 150g milk
• 2 tsp vanilla extract
• butter, for cooking

Equipment

• Blender (e.g. Vitamix or Cuisinart)
• Large mixing bowl

Instructions

1. Process oats in blender to form a flour, maybe 1 minute.
2. Combine processed oats, flour, baking powder, brown sugar, salt, cinnamon, and turmeric in a large bowl. Mix well.
3. Combine banana, eggs, yogurt, vanilla extract, and milk in the blender. Blend until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Let batter rest for 10+ minutes.
5. Heat a griddle or non-stick pan over medium heat. Add butter if needed.
6. Pour batter per pancake onto the hot surface. Cook until edges look set and bubbles form on top, about 1 minute.
7. Flip carefully and cook until golden brown on the second side, about 1-2 minutes more.

Notes

• Can adjust the oats-flour ratio and type of flour, so long as total weight is same.
• Can be made gluten-free by using entirely oats.
• Can be stored in the refrigerator and reheated.
• Makes approximately 36 pancakes depending on size.