I was really culinarily spoiled living at home over the summer, with access to a nice kitchen full of gadgets (chocolate buckwheat cake would not be as good without an electric mixer to beat the eggs until they’re nice and fluffy), a well-stocked pantry (I miss spelt flour and black beans), and more fresh produce than we knew what to do with. While Cambridge does have a pretty good selection of local or local-ish fruits and vegetables at the market square, it hasn’t made sense to go out and buy some of those random things that I know I won’t use all that often, like flaxseed meal and buckwheat flour…though I may decide to get them in the future, since I find plain old white GF flour is pretty boring.
So this is my simplified version of banana buckwheat pancakes, nixing the buckwheat and flaxseed in favor of things I actually have in my kitchen cupboard. I’d imagine it’s pretty adaptable to different kinds of flour and oats, though you may need to play around with the ratio of flour to oats to yogurt (or milk) in order to get the consistency you want. You could probably get away with substituting another few tablespoons of flour for the oats as well. Personally, I prefer the buckwheat version, but this makes a nice change from my usual yogurt + fruit breakfast on a morning off. If you have overripe bananas but no fancy flours in your pantry, give this version a try.
Simple Banana Pancakes
Adapted from my banana buckwheat pancake recipe.
Yield: 8 4-inch pancakes; feeds 1-2 hungry people or 3-4 as part of a larger breakfast.
1/3 c flour (any kind you have)
1/4 c oats
1 t baking soda
1/2 t baking powder
1 very ripe banana
1/2 t vanilla
1/4 t cinnamon
1/8 t nutmeg or ginger
scant 1/2 c. plain yogurt or ~1/3 c milk
At least 5 minutes before you want to start cooking the pancakes, put griddle or nonstick skillet, generously greased with butter, on medium heat to start warming it up. I generally do this while I’m making the batter (below).
Mix dry ingredients (through baking powder) in a small bowl. Mash bananas in a larger bowl, then whisk/stir in egg, vanilla, cinnamon, nutmeg or ginger, and yogurt until very well combined. Add dry ingredients to wet ingredients and stir until just combined (Or you can do it the other way around, but watch out for lumps of flour hidden on the bottom.)
Use a 1/4 cup measure to dollop onto hot griddle (your butter should be sizzling). Flip when sides appear cooked and a few bubbles have appeared on the top side of the pancakes. Ideally, the top should be losing its shine (a sign that the egg is cooking).
Serving suggestions: top with Greek yogurt, cottage cheese, maple syrup, fresh berries, and/or sliced peaches and serve hot.