This is the perfect dish for when you can't decide what to eat for breakfast. You get the crunchy texture of granola and the fluffy, softness of pancakes all in one.
Swap option: Instead of dehydrating your own bananas for the granola, you can substitute your favorite dehydrated banana chips.
(By TODAY with our sponsor Citi, a partner of Taste of the Nation and No Kid Hungry)
- 2 medium bananas
- 1/2 cup plus 1 tablespoon unsalted butter
- 2 pieces star anise
- 1 cinnamon stick
- 4½ cups rolled oats
- 1/2 teaspoon fine sea salt
- 2/3 cup packed light brown sugar
- 1 cup banana granola (recipe above)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for serving
- 1 cup buttermilk
- 2 tablespoons maple syrup, plus more for serving
For the banana granola:
1. Preheat oven to 170°F (or lowest temperature setting available). Line a baking sheet with a silicone baking mat.
2. Peel the bananas and cut into medium dice.
3. Lay the diced bananas on the prepared baking sheet and bake in the oven until bananas are dry to the touch and still a bit chewy, about 2 hours. Reserve in an airtight container.
4. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
5. Place the butter, star anise and cinnamon in a medium sauce pot over medium-low heat. Cook, stirring frequently, for 2 minutes, or until the butter foams and the spices become aromatic.
6. Add the banana chips, rolled oats and salt to the pot and cook, stirring often, until the oats are toasted and golden brown with a nutty aroma, 10 to 15 minutes.
7. Add the brown sugar and continue to cook, stirring constantly, until the sugar melts and coats the oats.
8. Pour the granola onto the prepared baking sheet to cool completely. Remove and discard the star anise pieces and cinnamon stick. The granola will keep in an airtight container for several weeks.
For the granola pancakes:
1. Place the Banana Granola, flour, baking powder and salt in a food processor and pulse about 8 times to coarsely grind.
2. Place the egg, melted butter, buttermilk and maple syrup in a large bowl and whisk to combine.
3. Add the buttermilk mixture to the food processor and pulse until almost fully mixed. Do not over-blend.
4. Transfer the batter back to the bowl scraping every last bit in with a rubber spatula.
5. Heat a heavy nonstick skillet over medium heat.
6. Ladle 1/4 cup of batter onto the griddle for each pancake, being sure to leave a few inches around each one to facilitate flipping.
7. Cook until the bottoms are set and bubbles appear on the surface of the batter, 2 to 3 minutes.
8. Flip the pancakes and cook until they are a deep golden brown on both sides and the center feels firm when gently pressed with a fingertip, 2 to 3 more minutes.
9. Serve hot with maple syrup and butter on the side.