Pumpkin-banana oatmeal pancakes with bananas flambe

Pumpkin-banana oatmeal pancakes with bananas flambe

Pumpkin-banana oatmeal pancakes with bananas flambe

It’s been almost two years since my last recipe post and in a short 7 months, I won’t be able to call this the “med student kitchen” anymore. Before venturing into pretentious “MD-kitchen” territory I should probably resurrect the medstudentkitchen with a few more recipes, especially with all of this 4th year med student time that I suddenly find on my hands.

Being a 4th year med student is all sorts of strange because you realize you are in this limbo state of knowing just enough to be able to do things yet not being allowed to do them because you are still just a med student. Also contributing to this limbo state is the painful task of refreshing your email every 3.5 minutes in hopes that you will actually receive an interview invitation rather than another plea to attend yet another student interest group’s lunch meeting. I DON’T CARE ABOUT YOUR FREE LUNCH! I just want to make sure I have a job for the next 4 years!!! #grumpy

So while I await the elusive residency interview invitation, here is a long-awaited recipe for these delightful weekend brunch treats, right in the thick of pumpkin season. Note: I have been known to hoard canned pumpkin around this time so I can eat these year-round. There is no such thing as socially-acceptable pumpkin indulging season in my book.


One of my favorite food blogs {Cookie + Kate} enlightened me to the use of oatmeal for a deliciously creamy but healthy take on traditional pancakes. This recipe is adapted from hers to include some festive seasonal pumpkin, and an extra indulgence in the flambeed banana topping. Also, it is fun to set things on fire – well, liquor in a pan of bananas, that is.

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The happy orange pumpkin makes this recipe just so inviting and warm and good for the soul, especially when ERAS has only recently stolen all of your money in the name of residency application fees…

Let us forget about our futures for a moment and take a little time to indulge in some pancakes this weekend.


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For handy printable recipe, click here

Servings: About 8 pancakes (brunch for 2)



  •    1 large banana, or 2 small bananas, mashed with a fork
  •    1 cup canned pumpkin puree
  •    2 tbsp unsalted butter or coconut oil, melted
  •    Juice of 1 small lemon (about 1 tbsp)
  •    1 tsp honey
  •    2 eggs, beaten
  •    1 cup oat flour (see recipe notes)
  •    ½ tsp baking soda
  •    1.5 tsp pumpkin pie spice (or 1 tsp ground cinnamon + ¼ tsp ground nutmeg + ¼ tsp ground ginger + pinch of cloves)
  •    ½ tsp salt


  1. Wet ingredients: In a small mixing bowl, stir together mashed bananas, pumpkin puree, and melted butter (or coconut oil). Stir in lemon juice and honey. Stir in beaten eggs.
  2. Dry ingredients: In a medium mixing bowl, stir together oat flour, baking soda, pumpkin pie spice (or spice mix), and salt.
  3. Pour wet ingredients into bowl with dry ingredients. Stir just until dry ingredients are incorporated. Do not overmix. Allow batter to sit for 10 minutes.
  4. Heat a large nonstick pan or heavy cast iron skillet over medium heat. Spray with cooking spray or lightly oil the surface of the skillet with coconut oil or butter. Skillet is sufficiently heated when a drop of water sizzles in the pan.
  5. Pour ¼ cup batter into pan for each pancake. Let pancakes cook for 3-4 minutes, or until bottom of pancake is lightly golden. Flip pancakes and cook for another 1-2 minutes until golden brown on both sides.
  6. Serve pancakes immediately or keep warm in a 200F oven.



  •    1 large banana, or 2 small bananas, sliced into rounds
  •    2 tbsp unsalted butter
  •    1 tbsp brown sugar
  •    2 tbsp grand marnier (or rum or brandy)


  1. Heat butter in nonstick skillet or cast iron pan on medium heat until melted. Stir in brown sugar, cook until bubbling.
  2. Add sliced bananas to the pan and cook for 1-2 minutes until golden and sizzling.
  3. Add Grand Marnier (or rum or brandy) to pan. If using a gas stove, carefully tilt the pan until the liquor ignites. If using an electric stove, hold a lit match or long-handled lighter over the pan to ignite it. Spoon the flaming sauce over the bananas.
  4. Divide bananas and sauce over pancakes and serve immediately.


Recipe adapted from Cookie + Kate

  1. Making your own oat flour: To make your own oat flour, pulse 1 cup rolled oats in food processor until ground into flour-like consistency. 1 cup of oats should yield 1 cup of flour.
  2. Making batter overnight: Pancake batter can be made overnight. Mix together all ingredients and store covered in refrigerator overnight until ready to cook in the morning. Add a splash of milk to the batter to thin it out when ready to proceed with recipe.

2 thoughts on “Pumpkin-banana oatmeal pancakes with bananas flambe

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