This recipe is based on James Aspey’s Banana Pancakes Recipe
1 Cup steel cut oats
1 large ripe banana
1 Cup Soy milk (or any other plant milk you fancy)
2 tsp baking powder
1 tsp Powdered stevia extract (see note 1)
1/2 tsp Vanilla extract
Pinch of salt
1/2 cup Fresh Blueberries (optional- See note 2)
Prepare the batter by adding all ingredients to a blender except the blueberries. Blend until very smooth. Heat a nonstick pan on medium-low heat.
Measure about 1/4 cup of batter per pancake. Pour half of the batter on the pan, add the blueberries, then pour the remaining half of the 1/4 cup. (see note 3)
If no berries or other filling is desired just ladle about 1/4 cup of the bater onto the pan for each pancake.
Cook them slowly on medium-low heat until you see that the bubbles popping at the top are leaving holes. It should be 3-5 min then flip with a spatula. Cook on the other side for about 5 minutes.
If you are unsure if they are cooked in the middle you can insert a toothpick in the center of the pancake. If the toothpick comes out clean the pancake is done, if its a little sticky with batter then cook for a bit longer.
Serve warm with maple syrup, fruit, or whipped coconut cream on top. Makes 8-10 small pancakes.
“There has never been a sadness that can’t be cured by breakfast foods.” – Ron Swanson
Note 1: I use a pure powdered stevia extract that is much sweeter than sugar. If you would like to use sugar then please use 1 TBS of sugar to replace the 1 tsp of stevia. If you would like to use a stevia blend then please use the amount that would equal 1 TBS of sugar according to the package.
Note 2: Fresh blueberries are my favorite filling for pancakes. My husband’s favorite is chocolate chips. Both work well in this recipe. Any fruit with a dry outside would work well but I have found that wet, sliced fruits do not work with this recipe. I’ve tried sliced strawberries a few times and they make the batter inside the pancake too wet to cook properly. Chopped nuts or cacao nibs would work well in this recipe too.
Note 3: I don’t like the taste of burnt blueberries in pancakes so I like to create a barrier around the blueberries with the batter. I use a medium sized cookie scoop to measure out 2 TBS of batter at a time. I ladle out one scoop of batter and smear it into a circle with the back side of the cookie scoop then I place the blueberries on top and cover them with a second scoop of batter. This keeps the blueberries safe from getting the direct heat of the pan. I follow the same method when I use chocolate chips as a filling too.
Note 4: These take longer to cook than regular pancakes. The low temperature makes sure the center is cooked through without the outside becoming over-done.
Note 5: These keep will in the fridge for a week and can be warmed up in the toaster.