My new go-to pancake recipe.
When the fridge is bare—like, butt-naked—and the pantry is also slim-pickins , I find solace in knowing there’s always pancakes.As long as I have a couple of bananas and some rolled oats, I can make a short stackThese pancakes are bound, thickened, and sweetened with two main ingredients: rolled oats and banana.
The pancake recipe is simple, but in my testing—and retesting—I’ve learned how to make them as great as possible:The ground oats need a bit of time to absorb the liquid and, in turn, to thicken the batter. I’ve found 15 minutes to be the sweet spot. Don’t skip it.When you add pancake batter to a hot pan, rather than a lukewarm one, it sets immediately, thereby preventing your batter blob from spreading out too thin.
Admittedly, these are never going to be ultra-buttery, indulgent fluffsters. They’re not diner pancakes—they’re dense and wholesome yet utterly satisfying. And the best part? You really can make them on a weekday—just hop in the shower while the batter rests. Once you are feeling refreshed, make yourself a tiny stack of pancakes and be glad you didn’t have to crack any eggs to get here.