Best Ever Banana Oat Pancakes
Ashley Manila · bakerbynature.com · 2014
Against 802 pancake recipes
More egg than 99% of recipes and more salt than 96%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More egg than 99% of recipes: 129% of the flour weight against the typical recipe's 40%, about 3 times as much.
- More salt than 96% of recipes: 2.6% of the flour weight against the typical recipe's 0.9%, about 3 times as much.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- More leavening than 85% of recipes: 7.9% of the flour weight against the typical recipe's 5.4%.
Ingredients (14)
- *Makes about 12 pancakesn/a
- 3 large eggs, separated≈ 150 g
- 1/2 cup full-fat Greek yogurt≈ 123 g
- 1/2 cup ripe mashed bananas≈ 113 g
- 3 tablespoons almond milk (you can use regular whole milk if that's what you have)≈ 46 g
- 2 tablespoons dark brown sugar≈ 28 g
- 1/2 teaspoon salt≈ 3 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 teaspoons baking powder≈ 9 g
- 1/2 cup oat flour≈ 52 g
- 1/2 cup whole wheat flour≈ 64 g
- 1/2 cup chocolate chunks, if using≈ 80 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 tablespoons butter, for the pan≈ 57 g
- Maple syrup, for servingn/a
flour 116 gbatter 671 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.
- Liquid145% · 39th percentile · median 159%
- Egg129% · 100th percentile · median 40%
- Sugar24% · 75th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening7.9% · 86th percentile · median 5.4%
- Salt2.6% · 96th percentile · median 0.9%
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