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I love pancakes, crepes, etc. If you have a ripe banana available, I'm a fan of this 4-ingredient banana/oats pancake recipe. Blend the following:

    Ripe banana.
    2 Eggs.
    1/3 cup instant oats.
    1/2 teaspoon baking powder.

Low heat. Cooke 3 minutes. Flip. Cook one minute. That's it.

Here's what mine looked like https://xenodium.com/banana-oats-pancakes-recipe

4 comments

Nice. I'll try this, thanks.

Until then, I'm curious about how much the oats cook thru. As a lover of oatmeal cookies, I prefer the oats to be less detente. Do you let your batter sit for a while, to give the oats time to pre-soften?

I've experimented with "oat milk" as a smoothie base (in lieu of yoghurt). I've read that honey and banana have some enzyme that breaks down the oats. So I toss in one (or both), frappé the oats, then let it sit for at least 1/2 hour. I guess my goal is to make sure my tummy is getting the benefit of whatever nutrients the oats may have.

Home-made oat milk tastes pretty good too, so I don't miss the yoghurt.

Any way. Thanks again.

> Until then, I'm curious about how much the oats cook thru.

https://www.mornflake.com/product/superfast-oats/

> As a lover of oatmeal cookies

Funny you mention https://xenodium.com/oatmeal-cookie-recipe

> I prefer the oats to be less detente. Do you let your batter sit for a while, to give the oats time to pre-soften?

No need. You should be ok soon after blending. I use porridge oats if that makes a difference https://www.mornflake.com/product/superfast-oats

> So I toss in one (or both), frappé the oats, then let it sit for at least 1/2 hour.

Sounds like you may like "overnight oats", if you haven't tried them.

> Any way. Thanks again.

It's important to use lower heat and cook longer than typical pancakes (to avoid breakin them when flipping). Took me a few tries. Good luck!

I'm guessing the use of instant oats instead of regular helps them soften faster. I was surprised by how smooth they looked in the photo!

That oat milk sounds good, I'll have to give it a try :)

> I'm guessing the use of instant oats instead of regular helps them soften faster.

Yep. https://www.mornflake.com/product/superfast-oats works well for me.

> I was surprised by how smooth they looked in the photo!

Took me a few tries to get there. As mentioned in other reply, lower heat and longer than typical pancake cooking time is important to avoid breaking while flipping.

Having more than one pan going also key since they're slower to cook.

Arguably that's an (remarkably homogeneously consisted) omelette?

I expected this too, but is now one of the three pancake recipes I regularly use and on the "healthier" side. Don't over-blend and you should be ok. They do take lower heat to cook (and thus longer to flip) than typical pancakes.

Looking forward to trying this recipe. That picture looks divine.

Can you share the other two recipes?

Here is my grandma's crepe recipe in exchange:

1 cup flour 1 egg 1 cup milk 2 tsp baking powder 1 tsp vegetable oil 1 tsp sugar pinch of salt

Pancakes

- 1 teaspoon of salt.

- 1.5 cups of milk.

- 2 cups of flour.

- 2 eggs.

- 2 tablespoons sugar.

- 4 tablespoons of melted butter.

- 6 teaspoons of baking powder.

Batter may be thick, add more milk if you prefer.

Crepes

- 1.5 cups flour.

- 1 tablespoom sugar.

- 1.5 teaspoon of baking poweder.

- 1.5 teaspoon of salt.

- 2 cups of milk.

- 2 tablespoons of melted butter.

- 1.5 teaspoon of vanilla.

- 2 eggs.

Surprise. Never expect to see a receipt and banana pancake in this web site. So far away from lisp.

Universe nature is emptiness. There is no permanence. Really.

It gets more random than that ;) xenodium.com is an accidental blog really. It started as a single org file I used to take notes. At some point, I exported it to html and here we are...

Upvoted for the subtle and relevant use of “cooke”.