BANANA + OAT + CARDAMOM PANCAKES

I have always been skeptical of the one- or two-ingredient pancake recipes that are floating around on the Internet. Pancakes were a special weekend breakfast treat for me as a kid, so messing with the original is something I am open to only if it tastes the same or even better. The first time I made this three-ish ingredient pancake, all that changed, and after having one of these flavorful, fluffy hotcakes, I have never looked back to a flour-heavy pancake again. One of the best things about these is that you can make the batter a day or two in advance, so they are that much easier to whip up in the morning.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the bananas, oats, milk, salt, cardamom, and cinnamon into a food processor and blend until smooth. The amount of milk you need varies greatly on how ripe the bananas are, so start with ¼ cup and add more, a tablespoon at a time, until the mixture runs smooth and is pourable. Heat 2 tablespoons of ghee or oil in a large cast iron pan over medium heat. Pour ¼ cup of the batter onto the pan. I cook no more than two at a time so as not to overcrowd the pan. Cook, undisturbed, for 2 to 3 minutes, until the pancake is golden brown on one side, then flip and cook for 2 to 3 more minutes, until golden brown on the second side. Transfer to a plate and continue until you have no more batter, adding another tablespoon or so of ghee or oil between batches as needed. Serve immediately, warm, with maple syrup and fruit, if using, or any other toppings you choose.