Print

Joe Wicks Banana Pancakes

Joe Wicks Banana Pancakes
Print Recipe

Fluffy and nutritious pancakes made with ripe bananas and rolled oats, offering a natural sweetness and hearty texture. Perfect for a quick and healthy breakfast that keeps you energized without refined sugar.

Ingredients

Scale
  • 2 medium ripe bananas, mashed until smooth
  • 2 large eggs, lightly beaten
  • 1 cup old-fashioned rolled oats
  • 1/4 cup whole milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter, for cooking

Instructions

  1. Gather all ingredients and tools: you’ll need a medium mixing bowl, a fork or potato masher for bananas, a whisk, a non-stick skillet or griddle, and a spatula. Preparing everything beforehand ensures a smooth cooking process and prevents scrambling during mixing.
  2. In the mixing bowl, peel and add the ripe bananas. Use a fork to mash them thoroughly until no large chunks remain, creating a smooth puree. This provides natural sweetness and moisture to the batter, eliminating the need for added sugar.
  3. Add the lightly beaten eggs to the mashed bananas and whisk together until fully combined and the mixture is homogeneous. The eggs act as a binder and add protein for structure, ensuring the pancakes hold together during cooking.
  4. Pour in the whole milk and whisk to incorporate evenly. The milk adds creaminess and helps achieve a pourable batter consistency, making it easier to form uniform pancakes on the skillet.
  5. In a separate bowl or directly into the wet ingredients, add the rolled oats, baking powder, ground cinnamon (if using), and kosher salt. Stir gently with a spatula until just combined; avoid overmixing to prevent tough pancakes. The oats will absorb moisture and thicken the batter as they rest.
  6. Let the batter rest for 5 minutes at room temperature to allow the oats to soften slightly. This resting time ensures a better texture and easier cooking, resulting in fluffier pancakes that cook evenly.
  7. Heat a non-stick skillet or griddle over medium heat. Add half of the butter and swirl to coat the surface evenly. The butter should melt and foam slightly but not brown, indicating the pan is at the right temperature for cooking.
  8. Using a 1/4 cup measure, scoop the batter and pour it onto the hot skillet, forming pancakes about 4 inches in diameter. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and golden brown. This visual cue indicates it’s time to flip.
  9. Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side until golden brown and cooked through. Adjust heat to medium-low if they brown too quickly to avoid burning while ensuring the center is fully set.
  10. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter as needed to prevent sticking. Keep pancakes warm in a low oven set to 200°F / 93°C if desired, covering them with foil to retain moisture.
  11. Serve immediately with toppings like fresh fruit, maple syrup, or Greek yogurt. The pancakes are best enjoyed hot for optimal texture, as they can become dense if cooled completely.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled pancakes in a single layer on a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag for up to 2 months. Reheat in a toaster, oven at 350°F / 177°C for 5-10 minutes, or microwave for 30-60 seconds until warm throughout.

Nutrition

Keywords: banana pancakes, healthy pancakes, oat pancakes, Joe Wicks recipe, breakfast pancakes, quick breakfast, high protein pancakes, gluten-free pancakes, banana oat pancakes, stovetop pancakes, family breakfast, meal prep pancakes

Find it online: https://britishrecipes.uk/joe-wicks-banana-pancakes/