Oatmeal Banana Pancake Mix

Yield

Approximately 32 small pancakes · 4 batches of dry mix

Ingredients

• 3 cups oat flour
• 1 cup all-purpose flour
• ¼ cup packed brown sugar
• 8 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• ¾–1 cup milk, per batch
• 1 ripe banana, mashed, per batch
• 1 large egg, per batch
• 1 tablespoon unsalted butter, melted, per batch
• Additional butter, for greasing the skillet

Method

1. In a large mixing bowl, whisk together the oat flour, all-purpose flour, brown sugar, baking powder, salt, and cinnamon until evenly combined.
2. Transfer the dry mix to an airtight 2-quart container. Store in a cool, dry place.
3. For one batch, stir the dry mix thoroughly and measure out one-quarter of the mixture.
4. In a separate bowl, mash the banana until mostly smooth.
5. Add the egg, ¾ cup milk, and melted butter. Whisk until combined.
6. Stir in the dry mix just until a thick batter forms. Add more milk gradually if needed.
7. Let the batter rest for 5 minutes so the oat flour can absorb the liquid.
8. Heat a lightly buttered 12-inch nonstick skillet or griddle over medium-low heat.
9. Pour approximately ¼ cup batter per pancake onto the skillet.
10. Cook for 2–3 minutes, until the edges look set and bubbles begin appearing.
11. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
12. Repeat with the remaining batter and serve warm.

Kitchen notes

Practical Woman's Secret
Let the batter rest before cooking. Oat flour absorbs moisture gradually, helping the pancakes develop a soft, tender texture without becoming too thin.