I have another gluten-free, dairy-free recipe for you today…banana oat pancakes! There are a million blog posts out there sharing what is essentially this recipe, but I wasn’t loving any one version in particular. So, I ended up coming up with my own particular formula for this recipe. After a bit of tinkering I think the recipe is ready for public consumption! These banana oat pancakes are thick with great flavor and texture, almost like banana bread in pancake form. 

There were a few reasons I was not loving the banana oat pancake recipes out there. First, a lot of them use a blender, in which case the recipes calls for a measurement of rolled oats. I would rather have a recipe that lists a measurement for oat flour and skip the blender (at least at the time of making the pancakes…I do in fact use my blender to make my oat flour, but that’s another story for another blog post). I’m all about dirtying as few dishes as possible, so having to use the blender when wanting to throw together a quick batch of pancakes is annoying to me. Difference #1 from most other recipes: my recipe calls for oat flour and no blender.

Second, most of the recipes had no fat source. I feel like a quick bread needs some sort of fat incorporated into the recipe to work to its best ability. I used coconut oil, but you could also use butter (if you don’t need to skip dairy). 

Third, another feature that other recipes brag about is that they only has 3 ingredients! Two ingredients! No ingredients! 😉 With this recipe the additional ingredients are items you already have in your cupboard (salt, baking powder, etc) and I think they totally make the pancakes better. So, I’m resisting the urge to cut down the number of ingredients just so I can say “only 3 ingredients.” When the ingredients are something you have around, go ahead and use them! The recipe is still simple and tastes better with a little extra love.

If you are looking for a recipe that uses a blender or less ingredients, definitely go ahead and Google banana oat pancakes. My recipe below, however, is my favorite version of banana oat pancakes. Enjoy!

Banana Oat Pancakes (Gluten Free, Dairy Free)

 

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Author: Jane Maynard

Serves: 2-3

Ingredients

• 1 tablespoon coconut oil, melted (you can use butter instead if you aren't worried about dairy)
• 1 average-sized banana
• 1 egg
• ½ cup milk of your choice (I use oat milk)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1¼ teaspoon baking powder
• 1¼ cup oat flour

Instructions

1. In a large mixing bowl, melt the coconut oil (or butter if that's what you're using) in the microwave (takes about 20 seconds). If you are using coconut oil and it's already in liquid form, skip the melting step.
2. Add the banana to the bowl and carefully mash the banana into the oil with a fork, taking care not to splash the oil all over your nice shirt! 😉
3. Add the egg, milk, vanilla and salt and mix really well with the fork.
4. If you don't mind getting a small bowl a little bit dirty, whisk together the baking powder and oat flour and then add that to the wet ingredients. This will ensure the most even distribution of ingredients. If you really want to keep this to one bowl, add the baking powder and whisk it in well, making sure to stir until you don't see anymore little baking powder lumps, then stir in the oat flour and mix well.
5. Heat a large skillet over medium heat. Once the pan has been heating for 3-5 minutes, pour batter onto ban to form pancakes. I use my large cookie scoop, which makes 4-inch pancakes. The batter will thicken as it sits – if by the time you are pouring the batter onto the pan it is quite thick, don't be afraid to use your scoop/spoon/ladle to press the pancake batter out so the pancakes are not too thick.
6. Let the pancakes cook on the first side until the edges start to look dry and you have a few popped bubbles starting to form on the top. (There won't be as many of these bubbles as with a normal pancake recipe, but there will be a few.)
7. Flip the pancakes and immediately press them down to flatten them out a bit. The pancakes have no problem getting nice and thick, but you want to make sure they cook through, so forcing them to be a little less thick is a-okay. Cook until the second side is nicely browned.
8. Serve with your favorite pancake toppings!

Notes

Makes 8 4-inch pancakes

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Back in the day I wanted to make pumpkin pancakes. I tried several homemade recipes and a few pumpkin pancake mixes. The results were never good. Either the pancakes came out slimy and gooey, or they were super flat. Then my daughter’s preschool made pumpkin pancakes that were fantastic. Good flavor and texture plus the recipe was EASY.

So, I posted the recipe. It was ages ago, and I’ve since decided that I need to do an update on that recipe. You see, the original version I posted uses Krusteaz buttermilk pancake mix. And while Bisquick mix worked pretty well for that recipe, those two pancakes mixes are actually pretty different, so it wasn’t ideal for Bisquick. I recently came up with a modified version using Bisquick and that is what I am sharing today!

Yep, both pumpkin pancake recipes use pancake mix. I am a “from scratch” pancake maker, but when it comes to pumpkin pancakes, pancake mix is where it’s at. The results are just so much better than every other way I’ve tried.

Now Bisquick lovers everywhere can make the famed preschool pumpkin pancakes, too. Equal opportunity pumpkin pancakes FTW!

Click here to get the recipe for the Pumpkin Maple Syrup pictured above.

Pumpkin Pancakes

 

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Prep time

5 mins

Total time

5 mins

 

These pumpkin pancakes are fluffy, delicious and easy to throw together! Be sure to use Bisquick pancake mix. Click here for the Krusteaz version.

Author: Jane Maynard

Ingredients

• 2 cups Bisquick pancake mix
• 1 cup milk
• 1 egg
• ½ cup pumpkin puree
• 2 tablespoons sugar
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

Instructions

1. In a medium/large bowl, whisk all the ingredients until just blended (batter should have lumps).
2. Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoon (I did ¼ cup) batter unto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer.
3. Serve with lots of butter and maple syrup!

Notes

This recipe makes enough for about 4 people.

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First off, I am so excited about today’s recipe. Since I received it a week ago, I’ve had to stop myself from making it every day.

For years I’ve been making Puffed Oven Pancakes using a recipe out of my Better Homes & Gardens cookbook. The first time I had these “pancakes” I was 12 years old and my best friend made them for me. She called them German pancakes. I’ve liked them ever since, as do my girls…although Nate has never been a fan.

I’ve never written an actual post about those puffed oven pancakes, but the recipe frequently gets comments. The most recent comment said something along the lines of, “This is Yorkshire Pudding and it’s English!” I did a little research and discovered that it was in fact a variation of Yorkshire pudding, something I had never heard of. I’m Swedish, not English. I blame my ancestry.

Then, last week, my friend Angie had us over for dinner, which was heaven…roast, mashed potatoes, amazing salad, amazinger gravy. She pointed at a plate and said, “And here’s some Yorkshire pudding, which you can eat with gravy or jam.” This of course turned us to the topic of Yorkshire pudding, which I had just read about earlier that week!

Angie and her mother Catherine were saying originally Yorkshire pudding was cooked in the drippings in the pan that the meat was cooked in and was traditionally a savory dish, although it is delicious with sweet toppings and served at breakfast, too!

I of course took a slice of Angie’s Yorkshire pudding. And quickly realized my puffed oven pancakes are merely a sad shadow of this Yorkshire pudding. The texture and taste are just better. I will never use that old puffed oven pancake recipe again. Seriously. I won’t. Angie happily shared her recipe. Sure enough the ingredients are the same, but the proportions are different. And it makes a world of difference. I even heated up leftovers the next day (a bit in the microwave then crisped up in the toaster oven) and they were fabulous!

Move over Puffed Oven Pancakes…I present Yorkshire Pudding!

Yorkshire Pudding

 

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From Angela Ballard”¦actually, here is Angie’s description of the origin for the recipe: “Passed down through immigrants and pioneers and chubby grandmas and now ME.” Don’t you love that?

Author: Jane Maynard

Recipe type: Breakfast

Ingredients

• 4 eggs
• 2¼ cups milk
• 1½ cups flour
• 1½ teaspoons salt

Instructions

1. Blend the ingredients in a blender.
2. Place 4 tablespoons margarine*(Angie note: I know, the horror. Jane note: I didn’t have margarine and I was too impatient to try the recipe before I got to the store, so I used butter and it worked fine) in the oven in a 9”³ x 13”³ pan until boiling (Jane note: my butter wasn’t quite boiling, but it was starting to get a little too brown”¦so if you use butter, I let it go until it’s all melted and maybe just starting to brown and bubble a bit).
3. Pour the blended ingredients directly into the hot pan.
4. (Note: I often halve the ingredients and use an 8×8 pan and it works perfectly.)
5. Bake at 450 for 25ish minutes.

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When Nate and I were in Berlin a few summers ago, the hotel we stayed in served the most amazing breakfast every morning. One of the items they served was Kaiserschmarrn, or Emperor’s Pancakes, a traditional Austrian dessert…which happens to be very delicious as a breakfast or brunch food.

The version our hotel served was oh so delicious. There are many recipes out there with various techinques, so I’ve decided to make this one of my culinary quests…to recreate those pancakes we had in Berlin.

Today is Attempt #1 at Kaiserschmarrn. It was a good attempt. Not quite like the version we had in Berlin, but I like this recipe on its own merits. The pancakes came out with a nice texture and I was popping kaiserchmarrn like candy.

Kaiserschmarrn is often served with plumb sauce – a delicious combination indeed! I shared a great recipe for stewed plums with you a few weeks ago which I would highly recommend using with this recipe.

So, here is Take 1 of Jane’s Kaiserschmarrn Journey!

Kaiserschmarrn (aka Emperor's Pancakes) Take One!

 

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A combination of several recipes I found online

Author: Jane Maynard

Recipe type: Dessert

Ingredients

• 2 cups flour
• 1 cup milk
• pinch salt
• 4 eggs, separated
• ¼ cup butter
• ¼ cup sugar
• ½ cup butter
• ½ cup raisins (traditional, but optional)
• 2 tablespoons powdered sugar

Instructions

1. Mix flour and milk together. Add salt. Stir in egg yolks, ¼ cup butter and raisins (if using). Beat egg whites in a separate bowl with the sugar until peaks form. Melt ½ cup butter in a 12 inch skillet that can be placed in the oven. Add egg whites to the flour mixture and pour batter into pan. Bake at 375 degrees F for 18 minutes (I baked mine for 20 minutes, but it was 2 minutes too long). Sprinkle with powdered sugar and serve with plum sauce.

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I have finally found a pumpkin pancake recipe that I like! I’ve tried mixes, I’ve tried making them from scratch…and generally the pancakes come out flat and gooey. Cate’s preschool recently made pumpkin pancakes and shared the recipe they used…and they’re perfect! Yea for preschool teachers!

Please note: The recipe below uses Krusteaz Buttermilk Pancake mix. If you have Bisquick, please click her and use the modified version of this recipe. Thanks!

Pumpkin Pancakes

 

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Easy, fluffy pumpkin pancakes, using Krusteaz pancake mix. Adapted by me from a recipe on FoodNetwork.com

Author: Jane Maynard

Recipe type: Main Dish, Breakfast

Ingredients

• 3 cups buttermilk pancake mix (like Krusteaz mix, where the box instructions tell you to just add water)
• 2 cups cold water
• ⅔ cup canned pumpkin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger

Instructions

1. In a medium/large bowl, whisk all the ingredients until just blended (batter should have lumps). Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoon (I did ¼ cup) batter unto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer. Serve with lots of butter and maple syrup!

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I’m trying to cut white flour as much as possible (more on that tomorrow!). Normally when I make wheat pancakes, I do half white flour, half wheat flour. This time I took the dive and went ALL wheat flour. I looked through my recipes, found one I thought might work…and it worked GREAT!

I thought using all whole wheat flour would make the pancakes heavy, but with this recipe they were fluffy…and delicious! Without further ado, the recipe!

Featured Recipe: Whole Wheat Pancakes

 

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Adapted from “The America’s Test Kitchen Family Cookbook” (a MUST-HAVE for your kitchen library, by the way!)

Author: Jane Maynard

Recipe type: Breakfast

Ingredients

• 2 cups whole wheat flour
• 2 tablespoons sugar (I think honey would be a great alternative”¦I’m going to try that next time)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 3 tablespoons butter melted
• 2 cups buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)

Instructions

1. Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.
2. Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan”¦and the little bubbles never popped by the time it was time to flip the pancakes, but I could see them forming when it was time to flip. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.)

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Update 4/5/2011: This recipe is fine. I’ve been using it for years. But I feel I must tell you that I’ve discovered a better version – my friend’s family’s traditional Yorkshire Pudding recipe. Same ingredients, different proportions, so much better. So, you can use the recipe below if you like…or you can click here to see the new and improved Yorkshire Pudding recipe. I recommend you do the latter.

Puffed Oven Pancake (aka German Pancakes)

 

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From Better Homes & Gardens New Cook Book

Author: Jane Maynard

Recipe type: Main Dish, Breakfast

Ingredients

• 2 tablespoons butter
• 3 eggs
• ½ cup milk
• ½ cup flour
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)”¦heat in oven 3-5 minutes, til butter melted.
2. Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

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