Grilled Oat-Flour Banana Pancake Sticks

How to Make Grilled Oat-Flour Banana Pancake Sticks

1. 1

   Step 1: Mix dry ingredients

   In a medium bowl whisk together the oat flour, baking powder, and salt until evenly combined. This ensures even rise and prevents lumps in the batter.

   For this step

   • 1 1/2 cupscertified gluten-free oat flour
   • 2 teaspoonsbaking powder
   • 1/4 teaspoonfine salt
   
2. 2

   Step 2: Combine wet ingredients and make batter

   In a separate bowl mash the ripe bananas until mostly smooth, then whisk in the milk, egg, and oil. Pour the wet mix into the dry ingredients and stir until just combined — the batter should be thick but spoonable; add 1–2 tablespoons more milk if it seems too stiff for piping.

   For this step

   • 2 mediumripe banana, mashed (about 2 medium)
   • 3/4 cupmilk (dairy or unsweetened non-dairy)
   • 1 largelarge egg
   • 2 tablespoonsneutral oil (vegetable, canola) or melted butter
   
3. 3

   Step 3: Prep skewers and preheat the grill/cast-iron

   Soak wooden skewers in water for at least 30 minutes to prevent burning; if you have wobbly kids' hands, plan to use two parallel skewers per stick (one above the other) for stability. Preheat a cast-iron skillet or griddle on the grill over medium heat (about 350–375°F / 175–190°C) and brush lightly with oil.

   For this step

   • 12 skewerswooden skewers, soaked 30 minutes (about 12)
4. 4

   Step 4: Form and cook the pancake sticks

   Spoon or pipe about 2 tablespoons of batter in a roughly 3–4 inch (8–10 cm) oval on the hot skillet, then immediately press a soaked skewer gently into the edge of the oval so about 2/3 of the batter surrounds the stick (you can use two skewers per stick for extra stability). Cook 2–3 minutes until edges set and bottoms are golden, flip the entire skewer using tongs, and cook another 1–2 minutes until cooked through. Make about 12 pancake sticks total (depending on how much batter you use each) so each person can have a few.
   
5. 5

   Step 5: Serve with dips and toppings

   Serve warm with kid-friendly dippers like maple syrup, yogurt, fruit compote, or nut/seed butter for dipping. Sprinkle lightly with cinnamon or powdered sugar if desired.
   
6. 6

   Step 6: Make-ahead, freezing, and allergy swaps

   To freeze: cook sticks completely, cool on a tray, then flash-freeze and transfer to freezer bags for up to 2 months; reheat on a skillet or in a 350°F (175°C) oven until warmed through. Egg-free swap: replace 1 large egg with 1 tablespoon ground flaxseed + 3 tablespoons water (rest 5 minutes). Oat-free / alternative flours: use a cup-for-cup gluten-free baking blend as a straight swap, or try buckwheat flour 1:1 (note: texture and flavor will change) — almond flour needs an additional binder (add an extra flax egg) and will yield denser sticks.
   

1. In a medium bowl whisk together the oat flour, baking powder, and salt until evenly combined. This ensures even rise and prevents lumps in the batter.
2. In a separate bowl mash the ripe bananas until mostly smooth, then whisk in the milk, egg, and oil. Pour the wet mix into the dry ingredients and stir until just combined — the batter should be thick but spoonable; add 1–2 tablespoons more milk if it seems too stiff for piping.
3. Soak wooden skewers in water for at least 30 minutes to prevent burning; if you have wobbly kids' hands, plan to use two parallel skewers per stick (one above the other) for stability. Preheat a cast-iron skillet or griddle on the grill over medium heat (about 350–375°F / 175–190°C) and brush lightly with oil.
4. Spoon or pipe about 2 tablespoons of batter in a roughly 3–4 inch (8–10 cm) oval on the hot skillet, then immediately press a soaked skewer gently into the edge of the oval so about 2/3 of the batter surrounds the stick (you can use two skewers per stick for extra stability). Cook 2–3 minutes until edges set and bottoms are golden, flip the entire skewer using tongs, and cook another 1–2 minutes until cooked through. Make about 12 pancake sticks total (depending on how much batter you use each) so each person can have a few.
5. Serve warm with kid-friendly dippers like maple syrup, yogurt, fruit compote, or nut/seed butter for dipping. Sprinkle lightly with cinnamon or powdered sugar if desired.
6. To freeze: cook sticks completely, cool on a tray, then flash-freeze and transfer to freezer bags for up to 2 months; reheat on a skillet or in a 350°F (175°C) oven until warmed through. Egg-free swap: replace 1 large egg with 1 tablespoon ground flaxseed + 3 tablespoons water (rest 5 minutes). Oat-free / alternative flours: use a cup-for-cup gluten-free baking blend as a straight swap, or try buckwheat flour 1:1 (note: texture and flavor will change) — almond flour needs an additional binder (add an extra flax egg) and will yield denser sticks.