Coffee. Rice pudding. And pancakes.
Three things that I find culinarily challenging – which is why these Banana Oatmeal Pancakes (with Maple Date Sauce) are my favorite.
Even I can turn out a batch of decent looking, great tasting pancakes with this recipe.
You will need to think ahead a bit to make these as the batter needs to sit for about 30 minutes to give the buttermilk time to work its magic and lighten up the batter.
While you are waiting, whip up the Maple Date Sauce. It complements the bananas nicely and provides a change from your everyday syrup.
- 1-1/2 cups / 375 ml whole wheat flour
- 1 cup / 250 ml oatmeal
- 2 tablespoons / 30 ml brown sugar
- 1/2 teaspoon / 2.5 ml salt
- 1 teaspoon / 5 ml baking powder
- 1 teaspoon / 5 ml baking soda
- 1 medium banana mashed (about 1 cup / 250 ml)
- 2 cups / 500 ml buttermilk see note
- 1 egg beaten
- 1/4 cup / 60 ml vegetable oil
- 1 cup / 250 ml roughly chopped dates
- 2 cups / 500 ml boiling water
- 1/4 cup / 60 ml maple syrup
- 1/4 teaspoon / 1.25 ml salt
In mixing bowl, stir together flour, oatmeal, sugar, salt, baking powder and baking soda.
In separate bowl, beat together banana, buttermilk, egg and vegetable oil.
Add banana mixture to flour mixture.
Stir to combine. Be careful not to overmix the batter. There can be lumps in the batter, but stir to ensure there are no streaks of flour.
Let the batter sit for 30 minutes. While the batter is sitting, make the sauce.
Place dates in a bowl and pour boiling water over. Let the dates sit for 10-15 minutes until they soften enough to be mashed easily with a fork. (Depending on the age and type of dates you are using, they may need slightly longer to get soft. If the dates are still hard, you can heat them in the microwave or on the stove top over low heat until they soften.)
Place dates in blender. Add maple syrup and salt. Blend until smooth.
The sauce will be a bit foamy. It will thicken up as it sits. Unused sauce can be refrigerated for up to a week. Warming the sauce will loosen it up enough to pour.
Turn the oven on to warm setting or approximately 170 degrees F / 76 degrees C.
Heat pan or skillet over medium heat. Brush with oil or butter.
Drop about 1/3 cup / 80 ml batter onto skillet. The batter will be very thick, so you will need to spread it out a bit on the pan.
Cook the pancakes one or two at a time. Small bubbles will appear on the surface of the pancakes. When the bubbles begin to leave small holes, flip the pancake and cook on the other side for 1-2 minutes. Adjust the heat as needed so that the pancakes continue to cook to a golden color and do not get too brown.
Place the cooked pancakes on a plate in the oven. Repeat with the remaining batter.
Serve pancakes warm with the maple date sauce.
Substitutes for buttermilk:
-Measure 2 tablespoons / 30 ml of vinegar or lemon juice in a measuring cup. Add milk to fill to the 2 cup / 500 ml mark. Let the milk sit for 10 minutes before using.
-Stir together 1-1/2 cups / 375 ml plain yogurt and 1/2 cup / 125 ml milk.