Weekend
Skillet banana oat pancake
One thick pancake baked in a skillet: mashed banana, oats, egg, and milk. Weekend breakfast for two or three, cut into wedges at the table.
Allergens: Egg, milk, and gluten if your oats are not certified gluten-free.
Ingredients
- 1 ripe banana, plus a few slices to finish
- 1 egg
- 1/2 cup milk
- 1 tablespoon melted butter or neutral oil, plus more for the pan
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats, blended to a coarse meal or left whole
- 1 teaspoon baking powder
- Pinch of salt
- Maple syrup, for serving
Method
- Heat the oven to 375°F / 190°C. Mash the banana in a bowl. Whisk in the egg, milk, butter, and vanilla.
- Stir in the oats, baking powder, and salt until just combined. Let it sit 5 minutes so the oats drink some of the liquid.
- Heat an 8- to 10-inch oven-safe skillet over medium heat with a thin film of butter. Pour in the batter and smooth the top. Cook 2 minutes, until the underside sets.
- Transfer the skillet to the oven and bake 12 to 15 minutes, until the center springs back and a toothpick comes out clean.
- Rest 3 minutes. Top with banana slices and maple syrup. Cut into wedges.
Kitchen notes
- A very ripe banana gives more sweetness. If yours is pale, the pancake will taste flatter, not ruined.
- Best the day it is baked. Leftover wedges can be reheated in a dry skillet the next morning.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.