Laissez les bons temps rouler! It’s Fat Tuesday if you’re anywhere near New Orleans; if like the rest of the country you’re stuck with a more mundane celebration, you may know today as Shrove Tuesday or even as Pancake Day.
Today we’re celebrating with this recipe for banana oatmeal pancakes.
If you’re from a long line of Wonderbread fans, this recipe may not be your cup of tea. However, if you like the nutty flavor of whole grain breads these pancakes are a hearty counterpoint to sweet maple syrup. At first it seems as though there are a lot of steps, but they come together almost as quickly as my buttermilk pancakes and a little faster than my apple cider pancakes. I’d like to thank Stacy for sharing the recipe she found in Clean Eating Magazine.
Use a food processor or blender to grind 1 cup of rolled oats into a coarse flour. Place the oat flour, 1/4 cup reserved rolled oats, 1/2 cup wheat flour, 1/4 tsp kosher salt, and 2 tsp baking powder into a mixing bowl.
Begin heating the griddle to medium heat.
Use a mixer to beat the egg whites until the reach the soft peak stage.
If you’re unfamiliar with the term, this means when the beater is pulled from the foam peaks form, but they droop instead of keeping their shape. If they keep their shape, this would be the stiff peak stage. If you have a stand mixer this can take a moment, so feel free to proceed with the next step.
Use a food processor, blender, or immersion blender to puree the bananas with the milk and vanilla.
Fold the banana puree into the dry mixture. Stir just until mixed, it’s important to not over-mix, the baking powder reaction needs to be as undisturbed as possible to keep the pancakes from being too dense.
Once the soft peaks have formed, it is time to fold the egg whites into the batter. Work quickly, but gently. If too many of the air bubbles are popped, the pancakes will not have much loft.
Spoon the batter by 1/4 cupfuls on the griddle, which should be set to medium heat.
Cook until each side is light brown, turning once.