Banana Oatmeal Pancakes with an Easy Berry Syrup
Today I had the most amazing pancakes for breakfast!!! These were definitely one of the best pancakes I have ever eaten. The soft, creamy texture of oatmeal, the wonderful flavor of bananas, the flowery aroma from the vanilla and my homemade berry sauce, this is the best breakfast ever!! I had seen this recipe sometime ago and had been waiting to try it since. I knew these pancakes were not going to be cloyingly sweet, so I wanted a sweet and tart syrup to go with it. So I made a really easy syrup with strawberries and blackberries.
These pancakes are a pleasant change from your regular boring oatmeal bowl for breakfast. You use the same ingredients and this pancake is absolutely flour and sugar free!! It is sweetened with only the bananas and honey/maple syrup. Pair these pancakes with more fresh fruits and it will be the healthiest breakfast! I modified the original recipe a little bit, to suit my palate. This was so good It is also an extremely filling meal. This will keep you full for at least 4-5 hours! The syrup is optional, but I highly recommend it. Homemade syrups are so much better than store bought ones with so many preservatives and too much sugar. This is also a nice way to use up sour berries, hehe The blackberries I bought recently were so tart that I absolutely could not eat them! So they went into this syrup You can use any combination of berries, this is just what I had in the fridge today. But I recommend using strawberries, they have this wonderful distinctive aroma that is amazing and so unique!! Adjust the sugar in the syrup depending on how sweet your berries are.
Recipe for pancakes adapted from here.
Note: One of mu readers pointed out to me that oats are not suitable for a gluten free diet. I just checked the web for this information and gathered that only oats specially marked as gluten free is good for celiac patients. Please consult with your doctor or dietician if you plan to use oats as a part of your gluten free diet.
For the Pancakes:
Makes 6-8 pancakes
Banana – 2 large (mashed)
Unsalted Butter (melted) – 2 Tbsp
Lemon juice – 1 Tbsp
Honey/Maple syrup – 2 Tbsp
Egg – 1 large
Plain Yogurt – 1/4 cup
Oat flour (finely ground regular or instant oatmeal) – 1 cup
Baking Soda – 1/2 tsp
Salt – 1/4 tsp
Pure Vanilla extract – 1 tsp OR Ground Cinnamon – 1/2 tsp & Grated Nutmeg – 1/4 tsp
Extra butter or non stick spray – to grease the pan
For the berry syrup:
Yield- 1 1/4 cup
Strawberries (washed, hulled and halved) – 8 oz
Blackberries (washed) – 1/2 pint
Sugar – 6 Tbsp
Lime Zest – 1 tsp
Water – 1 1/2 cups
For the Pancakes:
- In a small bowl, combine the mashed bananas, honey, yogurt, lemon juice and egg. Whisk to mix thoroughly.
- In a separate larger bowl, mix together the oat flour, baking soda and salt.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a wooden spoon or whisk, just until the dry ingredients are thoroughly moistened. Do not over mix or you’ll run the risk of getting tough pancakes!
- Let the batter sit for 10 minutes. This batter is thicker than the regular pancake batter, so don’t worry.
- Heat a cast iron pan or a non stick griddle on medium-low heat. Once the pan is hot, grease the pan with some butter and pour 1/4 cup of batter onto the pan. Cook for 3-4 minutes and then flip, and cook for 60-90 seconds or until golden brown on both sides. Adjust according to the heat level of your stove.
Serve immediately or keep warm in a 200 F oven.
For the Syrup:
- Combine all the ingredients for the syrup in a medium sauce pan and set it oven medium-high heat.Let the syrup come to a boil and then simmer for 8-10 minutes, until the berries are really soft and mushy. Cool this mixture slightly.
- Pass the syrup through a fine mesh sieve and strain thoroughly. Refrigerate the syrup in an airtight container for up to 3 days.
See how moist they are? I loved them!! This will be a breakfast staple at my place from now on!