Banana Oatmeal Pancakes

Name: Banana Oatmeal Pancakes
Cook time: 20 min
Yield: 12 servings
Ingredients: 10 g unsalted butter melted and divided; 180 g rolled oats blended into oat flour; 120 g all-purpose flour none; 12 g baking powder none; 2 g baking soda none; 3 g fine salt none; 3 g ground cinnamon none; 300 g ripe bananas peeled and mashed; 2 each large eggs lightly beaten; 330 ml milk divided; 5 ml vanilla extract none; 25 g packed light brown sugar none; 15 g unsalted butter melted and divided; 30 ml milk divided; 5 g unsalted butter melted and divided; 180 ml maple syrup warmed for serving

A baked breakfast pancake made with mashed ripe bananas, oats, eggs, and milk in a buttered sheet pan. The batter bakes into a soft, sliceable pancake with lightly browned edges and is finished with maple syrup.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

10 g unsalted butter melted and divided
180 g rolled oats blended into oat flour
120 g all-purpose flour none
12 g baking powder none
2 g baking soda none
3 g fine salt none
3 g ground cinnamon none
300 g ripe bananas peeled and mashed
2 each large eggs lightly beaten
330 ml milk divided
5 ml vanilla extract none
25 g packed light brown sugar none
15 g unsalted butter melted and divided
30 ml milk divided
5 g unsalted butter melted and divided
180 ml maple syrup warmed for serving

Instructions

Heat the oven to 220 C. Line a quarter sheet pan or 9x13-inch baking pan with parchment paper and brush the paper with 10 g of the melted butter. The oven is fully preheated and the pan is lined and greased.
Blend the rolled oats into a fine meal. In a large bowl, whisk the oat flour with the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined. The dry mixture looks uniform with no visible clumps of leavening.
In a medium bowl, mash the bananas, then whisk in the eggs, 330 ml of the milk, vanilla, brown sugar, and 15 g of the melted butter until smooth. Reserve the remaining 30 ml milk for adjusting the batter if needed. The wet mixture is thick, smooth, and evenly combined.
Add the wet mixture to the dry ingredients and fold just until no dry pockets remain. If the batter seems very thick, stir in up to the reserved 30 ml milk so it spreads easily in the pan. The batter is thick but pourable, with visible oat specks and no dry flour streaks.
Scrape the batter into the prepared pan and spread it into an even layer. Drizzle the remaining 5 g melted butter over the surface. The batter reaches the corners of the pan in an even layer.
Bake for 16 to 20 minutes, until the center is set, the top springs back lightly, and the edges are golden brown. Let stand 5 minutes, then cut into 12 pieces and serve warm with the maple syrup. A toothpick inserted in the center comes out clean or with a few moist crumbs, and the slab cuts cleanly.