Banana Oat Pancakes
Amanda Rettke--iambaker.net · iambaker.net · 2013 · 8 servings
Against 802 pancake recipes
Less liquid than 95% of recipes and less egg than 81%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less liquid than 95% of recipes: 80% of the flour weight against the typical recipe's 159%, about half as much.
- Less egg than 81% of recipes: 27% of the flour weight against the typical recipe's 40%.
- Less leavening than 77% of recipes: 3.7% of the flour weight against the typical recipe's 5.4%.
Ingredients (12)
- 3 cups all-purpose flour≈ 375 g
- 1½ cups old-fashioned oats≈ 120 g
- ¼ cup sugar≈ 50 g
- 1 tablespoon baking powder≈ 14 g
- 2 teaspoons cinnamon≈ 5 g
- 2 tablespoons ground flaxseed, ((optional))≈ 30 g
- ½ teaspoon salt≈ 3 g
- 2 large eggs≈ 100 g
- ¾ cup milk, (room temperature)≈ 183 g
- ½ cup water≈ 119 g
- ¼ cup coconut oil, (liquid form (may need to heat to melt))≈ 55 g
- 2 cups ripe banana, (mashed)≈ 450 g
flour 375 gbatter 1503 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.
- Liquid80% · 5th percentile · median 159%
- Egg27% · 17th percentile · median 40%
- Sugar13% · 38th percentile · median 16%
- Fat15% · 46th percentile · median 16%
- Leavening3.7% · 21st percentile · median 5.4%
- Salt0.8% · 46th percentile · median 0.9%
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