January 6, 2013

Banana-Nut Pancakes

My mom and I LOVE the Harvest Grain N' Nut pancakes from I Hop. When I saw this recipe it seemed like it could be a tremendous help in getting me close to a recreation. I was right! A couple of additions and tweaks produced a deliciously similar representation of the popular pancake house version. While they are not low calorie, I feel good about the ingredients and as with anything, moderation is key. Each pancake is approximately 150 calories. Bonus: they are gluten free.

Banana-Oat-Nut Pancakes 

  • 3 small bananas (9.5 ounces), mashed
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon honey 
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup oat flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 c. chopped pecans

  1. In a small-ish bowl, stir together the mashed bananas, butter, lemon juice and honey and vanilla. Beat in the eggs.
  2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon. Add pecans.
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll get tough pancakes!
  4. Let the batter sit for 10 minutes. 
  5. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
  6. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Batter is thick, so you may have to gently spread out around edges for desired thickness. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
  7. When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  8. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven if you like. I topped with sliced banana, drizzle of honey and a sprinkle of pecans.
  • Adapted from Cookie + Kate recipe
  • Yields about 8 pancakes.
  • These pancakes are gluten-free, so long as you buy oat flour or old-fashioned oats that have not been contaminated with wheat.
  • *To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same.
  • This whole grain batter is thicker than most, so it’s more difficult to gauge when the pancakes are ready to flip. Set timer for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that’s about the time it should take for pancakes that are fully cooked and golden on each side.



Ashley said...

That looks really good!!!

Chubby McGee said...

OMG! They look SO yummy! I wish I could eat them. :(

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