Oat Banana Pancakes

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Makes 20 Pancakes

NOT YOUR AVERAGE BANANA PANCAKES. This classic childhood staple got a by CHLOE. twist by adding flax seeds, hemp seeds, and rolled oats. The bananas mixed in the batter get deliciously melty when the pancakes hit the griddle, and are perfectly complemented by the freshly sliced bananas and maple syrup drizzled on top.

Next time you are having a lazy weekend morning, make these pancakes, and we promise you won’t regret it. I meeean Jack Johnson even wrote a song about them!

If you don’t feel like cooking, stop by your favorite by CHLOE. location for our BRUNCH MENU. (PS: our Summer Market Special pancakes are purple!)

PPS: BYO googly eyes

 

 

WET INGREDIENTS

2 1/2 cups of oat milk

3-4 ripe bananas

1/3 cup flax seed meal

1/4 cup pure maple syrup

2 Tbsp olive oil

2 tsp pure vanilla extract

 

DRY INGREDIENTS

1 cup all-purpose flour

3/4 cup hemp seeds

1 cup rolled oats

3 Tbsp baking powder

1 tsp sea salt

Garnish

1/3 of a fresh banana, sliced

2 Tbsp of pure maple syrup

dusting of powdered sugar

PREP

Slice bananas

BATTER

Combine the Dry Ingredients in a blender.

Blend to produce a flour of the rolled oats and hemp seeds.

Place in a bowl and set aside.

Combine with Wet Ingredients in a blender.

Blend on high for 30 seconds.

In a mixing bowl, add the wet mix into the dry mix and whisk until just combined. Do not over mix.

If pancake batter is too thick, add in oat milk 1/4 cup at a time until proper batter consistency is achieved.

METHOD

Cook on top of a medium-hot griddle that is greased with non-stick spray.

When pancakes begin to bubble, flip over.

Cook one more min on the other side.

NOTES + SERVING TIPS

To serve, garnish pancakes with freshly sliced bananas, a drizzle of pure maple syrup, and a dusting of powdered sugar.