Banana oatcakes halfway between homemade biscuit and lunch pancake. Brown sugar and a touch of maple syrup add just the right amount of sweetness and promote a nice color, while the banana keeps the inside tender and soft. Perfect for lunch, snack or lunchbox.
Ingredients
- bananas well ripened
- oat flakes
- egg
- all-purpose flour
- light brown sugar, lightly packed
- maple syrup
- vegetable oil
- vanilla extract
- ground cinnamon
- baking powder
- salt
Instructions
- Preheat oven to 350 °F and line a baking sheet with parchment paper.
- Mash the bananas in a large bowl until you obtain a nearly smooth puree.
- Add the egg, brown sugar, maple syrup, oil, and vanilla extract, then mix well.
- Stir in the oats, flour, cinnamon, baking powder, and salt.
- Let the mixture rest for 5 minutes so the oats can absorb some of the moisture.
- Drop about 2 tablespoons of the mixture per pancake onto the baking sheet, leaving space between each.
- Flatten each portion with the back of a spoon to form pancakes about 1 cm thick.
- Bake in the center of the oven for 13 to 16 minutes, until the edges are slightly golden and the center is set.
- Let the pancakes rest for 5 minutes on the baking sheet before transferring them to a wire rack.
- For a texture closer to a biscuit, use quick-cooking oats or crush half the oats coarsely. For crisper cakes, flatten them slightly more and extend the cooking time by 2 to 3 minutes.
