I spent my Saturday morning and afternoon cleaning out my kitchen cupboards, which meant throwing out expired goods and taking stock of my ingredients. I found I had an inordinate amount of almond extract along with more oat bran than I know what to do with. (I can’t imagine why I ever would have bought this much oat bran?) To use the bananas I bought last week but never ate (along with the overabundance of almond extract and oat bran), I created this recipe:
- 3/4 to 1 c. flour
- 1 c. oat bran
- 1 1/2 tsp. baking soda
- 1 tsp. of salt
- 1/2 tsp. cinnamon
- 1 T. sugar
- 1/2 c. milk
- 4 T. butter, melted
- 1/2 tsp. almond extract
- 2 large ripe bananas, mashed
- 2 large egg
- 1 c. sour cream or yogurt
- Preheat oven to 200ºF. In a large bowl, stir together the flour, oat bran, baking soda, salt, sugar and cinnamon. In a small bowl, mix together the milk, almond extract, banana, egg, butter and sour cream/yogurt. Add the banana mixture to the flour mixture and stir until just combined.
- Preheat a skillet or griddle to medium and mist with cooking spray. Drop the batter by 1/4-cupfuls onto the griddle and cook until bubbles form and edges turn golden, about 3 minutes. Flip pancakes and cook until golden on the other side, about 1 to 2 minutes longer. Keep pancakes warm in the oven while you cook the remaining pancakes.
- Serve with butter and your favorite flavor syrup. Top with toasted slivered almonds and more sliced bananas, if you like.
This pancake tastes exactly like what it is: a healthy oat bran pancake. Even with dressing it up amongst mashed bananas and almond extract, the healthiness remains. That being said, if you like healthy-tasting pancakes you’ll probably like this recipe. A lot more than I did anyway.
I somehow managed to forget to add the baking soda to the recipe, which I don’t think had much of an effect (if any at all). The batter was thick; and, therefore, the pancakes took longer than normal to cook. I was able to make one thinner pancake by rotating the pan a bit after I dropped the batter down. If you like thinner pancakes, you can use that technique (or thin out the batter by adding more milk).
Makes about 15 3-inch pancakes.