I am reminded of a time my dad used to buy oats when we were younger and he’d make oat porridge for the whole family, then have his on a plate. I used to be fascinated as to how one could take porridge from a plate, and I used to insist that my mum serve mine on a plate too. The culture my parents created while growing up helped develop a liking for oats.
I’d like to replicate some of the experiences I had as a child to our children, but making them in such a creative way that they never get bored with eating the same things over and over again. I’d also like them to be part of the creation process and add their own unique style to the foods we make together.
This has helped me get creative in finding out different ways of making oats and one of the ways I’ve found that work for my husband and I is making oatmeal pancakes. I like how easy they are to make and they don’t rob me of the oatmeal taste I grew so fond of.
I’ve learnt to customise the banana and oatmeal pancakes depending on the experience I’d like us to have during pancake mornings by adding cinnamon and a bit of cardamom to give it a spicy feel or adding peanut/almond butter to give it a nutty flavour. At times I add a bit of vanilla bean paste to give them an exotic flavour or I just add seasonal fruits and berries to the batter to uplift the overall outlook of the pancakes.
For those who don’t take eggs (or if you happen to have run out of eggs) just add two extra bananas. The mashed bananas act as the bonding agent, which is what the eggs do.
You also don’t need to add sugar as the natural sweetness of the banana is sufficient for these pancakes.
I just love how thick and filling they are. I only need to take two and I am out. I’m also very deliberate on reducing the amount of wheat products we consume and these pancakes make this a realistic goal!
They take such a short time to cook and you can cook two to three at a time depending on the size of your pan.
Yields 6 pancakes
Time: 15 min
Here’s what you need:
- 4 medium sized ripe bananas, mashed
- 1 Cup oats (ready to eat)
- 1 egg
- 1 tsp cinnamon (optional)
- Cooking Oil
- Pinch of salt
Here’s how you make them:
- Mix the mashed bananas and the egg together.
- In a separate bowl, combine the oats, cinnamon and salt.
- Add the dry ingredients into the wet ones, stirring to ensure they are well incorporated.
- Heat your flat pan on medium heat.
- Add a tablespoon of cooking oil and evenly distribute it on the pan.
- Using a tablespoon, scoop a heaped amount and add it to your pan and spread it.
- Do that 2-3 times depending on how large your pan is.
- Carefully spread them making sure they don’t touch each other or tear.
- Gently flip them after a few minutes and add a bit more oil to ensure the other side gets done.
- Remove from the pan once it turns golden brown.
- Repeat the cooking process until your batter is done.
- Serve with syrup and seasonal fruits.
This article was first published on the 12th of March, 2018