1× Recipe
Ingredients
Tap to tick offWet Ingredients
- 1½ Cups Buttermilk
Or use sour milk - ½ Cups Oatmeal
Finer quick-cooking type is best - 1 Egg
- 1 Tbsp Vegetable Oil
- 1 Tsp Vanilla Extract
- 2 Bananas
Peeled and chopped into small pieces, don't mash
Dry Ingredients
- 1 Cup All Purpose Flour
- 1 Tsp Baking Powder
- ½ Tsp Fine Salt
- ½ Tsp Cinnamon
Method
In a large bowl
- 1½ Cups Buttermilk
Or use sour milk - ½ Cups Oatmeal
Finer quick-cooking type is best - 1 Egg
- 1 Tbsp Vegetable Oil
- 1 Tsp Vanilla Extract
- 2 Bananas
Peeled and chopped into small pieces, don't mash
1
Mix all the wet ingredients and the oatmeal together. Allow to sit for 10 minutes so that the oatmeal softens.
Dry Ingredients
- 1 Cup All Purpose Flour
- 1 Tsp Baking Powder
- ½ Tsp Fine Salt
- ½ Tsp Cinnamon
2
Measure all the dry ingredients and add to the bowl of wet ingredients. Stir only until just mixed together.
Heat a frying pan or griddle to medium-high heat. Add a small amount of oil and spoon about 1/3 cup batter onto the heated pan. Cook until bubbles appear around the edges of the pancake and then flip over to cook the other side for about 1 minute more. Repeat. Top warm pancakes with maple syrup and pecans if you wish. Serve.
For Wren-sized pancakes you will only need about 1-2 tbsp. of batter per pancake.