Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1 tbsp vegetable oil
- 1/4 cup maple syrup
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the mashed bananas, rolled oats, all-purpose flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the milk, egg, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Heat a non-stick skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet, spacing them apart.
6. Cook for 2-3 minutes on each side or until golden brown.
7. Serve with maple syrup drizzled on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8 oatcakes
Nutritional information:
Calories: 135
Fat: 3g
Carbohydrates: 25g
Protein: 4g
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- Rolled oats can be substituted with quick oats.
- All-purpose flour can be substituted with whole wheat flour.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with coconut oil or butter.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Substitute the maple syrup with honey or agave nectar.
- Top with sliced bananas or berries.
Tips and tricks:
- Mash the bananas well to avoid large chunks in the batter.
- Use a non-stick skillet to prevent the oatcakes from sticking.
- Make sure the skillet is heated before adding the batter.
Storage instructions:
Store leftover oatcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat oatcakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the oatcakes on a plate and drizzle maple syrup on top.
Garnishes:
Top with sliced bananas, berries, or chopped nuts.
Pairings:
Serve with a side of bacon or sausage.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
If the oatcakes are too dry, add a splash of milk to the batter. If the oatcakes are too wet, add a tablespoon of flour.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Oatcakes originated in Scotland and were traditionally made with oatmeal and water.
Flavor profiles:
Sweet and nutty with a hint of cinnamon.
Serving suggestions:
Serve for breakfast or as a snack.
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