Those protein pancakes made with banana and egg whites are good in theory, but when it comes to taste…well, they fall flat. Daphne Oz’s recipe for magic pancakes—from her new cookbook, Eat Your Heart Out—are just as filling and gluten free, but actually taste like the short stack you’re craving.
“I call these Magic Pancakes because I still cannot believe mixing together banana, eggs, yogurt and oatmeal can yield such luxurious results,” Oz writes. “I’ll be honest and tell you these pancakes first came about as my desperate attempt to get my kids to like the filling, fibrous goodness that is oatmeal. That used to involve enough honey, butter and cream to do away with any health value whatsoever…not anymore! The kids do demand maple syrup on theirs, but I fell in love with them all on their own and, should you choose to use it, the date syrup has a uniquely adult earthiness to it that hits the spot.”
You can find date syrup online and in most grocery stores, or go the extra mile and make the recipe from Oz’s cookbook.
From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Classic Banana Bread
1 very ripe banana
2 cups gluten-free oat flour (see Note)
1 cup gluten-free rolled oats
1 tablespoon baking soda
½ teaspoon sea salt
2 cups goat or sheep milk yogurt
4 large eggs
2 teaspoons vanilla extract
2 tablespoons coconut oil, melted, plus more for greasing
Sliced fresh berries, to serve (optional)
Date syrup, warmed, to serve (optional)
1. In a large bowl, mash the banana, then add the oat flour, oats, baking soda and salt and stir to combine. In a medium bowl, whisk the yogurt, eggs, vanilla and 2 tablespoons coconut oil until smooth. Add the egg mixture to the flour mixture and gently mix until just combined.
2. Heat a griddle or nonstick skillet over medium heat and grease with 2 teaspoons coconut oil. Pour ¼ cup batter onto the pan (try to pour in one spot for the most circular result) for each pancake, filling the pan with as many as you can while making sure to leave an inch between each so they have room to spread without touching. Cook until golden brown on one side and bubbles begin to form on the top, about 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
3. Remove the cooked pancakes and serve topped with fresh fruit and warm date syrup, if using. Continue working through the batter to make all pancakes, greasing with additional coconut oil as necessary. If you’re cooking for a crowd, you can keep previous batches warm on a sheet pan in a 200°F oven as you work through the batter, up to 20 minutes (any more and they risk drying out).
Note: If you want to make your own oat flour, simply add the gluten-free rolled oats to a high-speed blender and pulverize until a fine powder forms. Voilà!