“It was fun to make and eat. I did it all by myself!” —Logan, recipe tester, age 5
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
WHISK DRY: In large bowl, whisk together flour, baking powder, and salt.
MASH: Peel bananas and place in medium bowl. Mash bananas well with large fork or potato masher.
SOAK: Add milk and oats to bananas and whisk until combined. Let sit until oats are softened, about 5 minutes.
WHISK WET: Add eggs, oil, and sugar to bowl with banana mixture and whisk until well combined.
COOK: Spray skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute. Use ¼-cup dry measuring cup to scoop 3 portions of batter into skillet.
To cook more pancakes at a time, you can use an electric griddle set at 350 degrees instead of the skillet.
To keep the pancakes warm and serve them all at once, transfer them to a cooling rack set in a rimmed baking sheet in a 200-degree oven as you make them.
Top the pancakes with your favorite toppings, such as sliced bananas, maple syrup, or chopped nuts.
Did you know that bananas grow in bunches on trees in warm parts of the world? Most of the banana bunches that you’ll see in the supermarket have six or seven bananas. The largest bunch of bananas ever recorded was grown on the island of El Hierro in the Canary Islands of Spain and had 473 bananas! That’s a lot of banana pancakes!