2tablespoons(30grams)sunflower oilcanola oil, or coconut oil
1teaspoonvanilla extractoptional
For the apple compote (optional)
2apples
½cup(120grams)wateror more if needed
1½tablespoons(20grams)raisins
1teaspooncinnamon
MAKE THE BATTER
Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.
In a mixing bowl, mash the banana with a fork until it becomes puree.
Add oil, vanilla extract,milk, and water, and mix till well combined.
Add the oat flour mixture to the wet ingredients and mix with a fork. Cover and let rest in the fridge for 15 minutes (this step is critical, don't skip it) to allow the oat flour to absorb the liquids.Tip: at first, the batter might seem a little thin, but that's ok because it'll get thicker as it sits in the fridge.
COOK THE PANCAKES
Take the batter out of the fridge, add the baking powder, and give it a quick whisk.Warm up a non-stick pan, skillet, or griddle. Add a few drops of oil and spread it with kitchen paper.Cook the pancakes on the hot pan on medium-low heat for about 2 to 3 minutes on one side until you see bubbles on the surface, then flip them with a spatula and cook for 2 minutes on the other side.You can use a ¼ US measuring cup to scoop the batter into the pan.
MAKE THE APPLE COMPOTE (OPTIONAL)
While the pancakes batter rests, you can make the apple compote to serve as a topping.Add choppedapples, raisins, cinnamon, and water to a saucepan. Cook on medium heat for 10 minutes or until the apples are soft.
SERVING SUGGESTIONS
Serve the pancakes topped withplenty of apple compote.Cinnamon, apple, and raisins are excellent toppings for oatmeal pancakes.
Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup.