American banana and oat pancakes

Name: American banana and oat pancakes
Ingredients: 2 medium bananas (240 g); 2 eggs; 1/2 teaspoon cinnamon; 1/4 teaspoon fine salt; 50 g ground nuts; 150 g oats; 2 tablespoons butter; 30 g whole nuts; 2 tablespoons pine syrup

Dessert - American banana and oat pancakes by Veta M. - Recipia

American banana and oat pancakes, flour-free, fried in a pan with a little butter. The oats and eggs hold the batter together, and the pancakes come out soft in the middle and browned on both sides. I pick bananas with spotted skin and mash them well, because that is when their taste comes through better in the batter. Prep: 10 minutes. Cooking: 12 minutes. Total time: 22 minutes. Servings: 4. About 430 kcal and 12 g protein per serving.

Ingredients

2 medium bananas (240 g)
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon fine salt
50 g ground nuts
150 g oats
2 tablespoons butter
30 g whole nuts
2 tablespoons pine syrup

Preparation

1. Mash the 2 medium bananas (240 g) with a fork until you get a purée with small pieces. 2. Add 2 eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon fine salt, 50 g ground nuts and 150 g oats. Mix well until the batter is even. 3. Put 1 tablespoon of butter in a pan and heat over medium heat. Pour one tablespoon of batter for each pancake and fry 4 pancakes at a time, 3 minutes on each side, until golden. Grease the pan with another tablespoon of butter for the second batch and repeat with the rest of the batter. 4. Serve the pancakes warm with 30 g whole nuts and 2 tablespoons of pine syrup.

Notes

Bananas only mash easily when they are well ripe, and firm ones leave the batter with lumps. With very ripe bananas the batter comes out softer and the pancakes spread more in the pan. If you want a smoother batter, blend the bananas, eggs and oats in a blender. If you want fluffier pancakes, you can add baking powder before frying. If the edges darken before the rest browns, lower the heat. The pancakes keep in the fridge for up to 3 days and are reheated in a dry pan. For a lactose-free version, replace the butter with 2 tablespoons of oil. Nuts are an allergen, so be careful if you serve these to someone with allergies. Serve them with yogurt, fresh fruit or honey if you don't want the pine syrup.