Ingredients
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1 2/3 cups oat flour
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1 1/4 teaspoons baking powder
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1/4 teaspoon salt
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2 large eggs
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2 medium very ripe bananas, mashed
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1/2 cup whole milk
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1 teaspoon vanilla extract
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3 tablespoons unsalted butter, divided
Directions
- Whisk oat flour, baking powder and salt together in a large bowl until combined. Whisk eggs, mashed bananas, milk and vanilla together in a medium bowl until thoroughly blended. Gently whisk the banana mixture into the flour mixture until just combined (do not overmix; some lumps may remain). Let the batter stand until slightly thickened, about 10 minutes.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, scoop about 1/3 cup batter per pancake into the pan. Cook, undisturbed, until the pancake edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip the pancakes and cook until golden brown, and pancake centers are firm to the touch, 1 to 2 minutes.
- Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat the process with the remaining batter, wiping the skillet clean and coating it with 1 tablespoon butter before cooking each batch.
