Mini Banana & Caramel Oatmeal Flapjack Pancakes

Hey there, so I was just talking about pancakes the other day, and here we are again with more pancakes, hurray for pancakes! But this one’s a different, bit of an experiment. Pancakes are great for that, worst case you end up with a pseudo-sweet, edible batter, hehehe, but best case you get something genuinely interesting. This time I made oat meal style pancakes and tucked a little banana into each one. I went with a mini version, but you can absolutely make these full adult size if you’d rather, I just did minis for the sake of variety, so it works out to one large banana slice per mini pancake.

Okay, I’ll admit it, these aren’t the prettiest pancakes on the planet. Oat meal pancakes come out on the brownish side and they’re super dense, which is probably why they’re not the most popular thing around. But pairing them with caramelized banana creates a delicious contrast, especially if you’re a banana lover, it turns every pancake into a little banana creamy treat with a cake like fluffy edge around it. Ready for the recipe? Let’s go!

Mini Banana & Caramel Oatmeal Flapjack Pancakes

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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This is a delicious combination of banana and oatmeal pancakes, healthier and very filling, while still keeping that classic banana caramel combo we all know and love. Yeah!!!! ;D

Ingredients

Bananas – 2 (Ripe)
Rolled Oats – 120g
Milk – 240ml
Eggs – 2
Butter – 1 Tablespoon (Room Temperature)
Brown Sugar – 10g
Flour – 120g
Baking Powder – 5g
Salt – A Pinch
Butter – For Greasing the Pan
Brown Sugar – For Sprinkling

Directions

First, combine the rolled oats, milk, eggs, room temperature butter, and brown sugar in a bowl and mix well.
Then add the flour, baking powder, and a pinch of salt, mix, and let it sit for 20 to 30 minutes to fully hydrate the rolled oats.
Peel the bananas and cut them at an angle to make thin, long slices, set aside.
Prepare a buttered skillet (no need to overdo it, I use a little kitchen paper to remove excess butter and then use that paper towel to grease the skillet between batches of pancakes).
Now you have to decide if you want small pancakes like I did or regular size. Use a soup ladle to measure to your liking. Note that since the batter is quite thick, you can easily make several small pancakes in the same large skillet.

Pour the batter into the skillet to your liking, place one or two banana slices on top of each pancake, and sprinkle with a pinch of brown sugar.

When the bottom of the pancakes is golden brown, flip each one and let it cook completely, the bananas will caramelize.
Remove from the pan and wipe the pan clean with a little kitchen paper, then grease it again with the kitchen paper and butter.
Repeat until you have no more batter and that’s it! Unlike regular pancakes, I wouldn’t say these need toppings, but that is entirely up to you. Enjoy!

Notes & Tips: Just a quick aside, oat pancakes have one really nice thing going for them, you probably already know how I feel about oat flakes, first, they’re nutritionally denser than regular pancakes, but more importantly, they have a lot more fiber. If I’m hungry, I can easily put away a whole plate of regular pancakes, but I can’t manage even half that amount with oat pancakes, so fewer calories, hehehe, it’s worth trying!

Another good tip is to toast the oats for a few minutes in a dry pan first, this gives them a slightly more toasted aroma. You can also make this pancake batter a day ahead and let the oats absorb and hydrate fully overnight, for a creamier, less dense version.

Use very ripe, spotty bananas, they’ll caramelize better and add more natural sweetness. Keep the heat on the lower side of medium, since the batter is dense and sugar-topped, it can catch and darken faster than a standard pancake batter.

If your bananas start to slide off before the flip, press them very gently into the batter first. Leftovers freeze well, so it’s worth making the full batch and freezing what you don’t eat right away, then reheating in a toaster or a dry pan.

This recipe for Mini Banana & Caramel Oatmeal Flapjack Pancakes was originally created on BakeAfter.com. Esta receita de Mini Panquecas de Aveia com Banana Caramelizada foi publicada em português no Iguaria.com.