Recipe: Banana + Oat + Cardamom Pancakes from More with Less

As summer approaches, I still like to make comforting breakfasts like pancakes on the weekend. Jodi Moreno's new cookbook More with Less has a fantastic pancake recipe that I can't wait to try. We've included it below for your cozy morning in this final few days of spring!

If you're looking for other quick summer recipes, check out the recent post from Bon Appetit's Healthyish with some great tips from Jodi. Here are a few:

1. Let your blender work for you

Is there anything more low maintenance than just throwing a bunch of vegetables in a blender? In the heat of summer, Moreno loves to make frosty green gazpacho, packed with cucumbers, avocado, and plenty of herbs.

2. Lighten up your grilling with citrus

Oranges may be a classic winter fruit, but Moreno likes to use a hit of orange juice to add zing to dressings and marinades.

3. Big batch toppings make the difference

Especially in high summer, when turning on your oven is a chore, a heavy dusting of dukkah can turn simple raw vegetables like tomato and corn into a nuanced, flavorful salad. These hearty toppings are easy to make in big batches and often don't require an oven—a blessing in the middle of August.

4. Miso and stone fruit are the ultimate summer dessert shortcut

“We do a lot of dinner parties and I never think about dessert—I just dump fruit into a pan and make a crumble or crisp,” says Moreno. To amp up a crumble’s rich, buttery flavors without adding dairy, she likes to add ¼ cup sweet white miso to her topping mix.

5. Don’t be afraid to use your oven every once in a while

Roasted vegetables are a staple of winter cooking, but there’s a compelling argument for using this cooking technique year round—especially in the beginning of summer when the weather is milder.

Read the full post here.

Banana + Oat + Cardamom Pancakes

I have always been skeptical of the one- or two-ingredient pancake recipes that are floating around on the Internet. Pancakes were a special weekend breakfast treat for me as a kid, so messing with the original is something Iam open to only if it tastes the same or even better. The first time Imade this three-ish ingredient pancake, all that changed, and after having one of these flavorful, fluffy hotcakes, Ihave never looked back to a flour-heavy pancake again. One of the best things about these is that you can make the batter a day or two in advance, so they are that much easier to whip up in the morning.

Makes about 6 pancakes


2 ripe bananas
1 cup rolled oats
14 to 12 cup almond or cashew milk
Pinch of sea salt
Pinch of cardamom
Pinch of cinnamon
2 to 4 tablespoons ghee, coconut oil, or olive oil
Drizzle of maple syrup or honey (optional)
Handful of berries or sliced banana (optional)


Put the bananas, oats, milk, salt, cardamom, and cinnamon into a food processor and blend until smooth. The amount of milk you need varies greatly on how ripe the bananas are, so start with 14 cup and add more, a tablespoon at a time, until the mixture runs smooth and is pourable.

Heat 2 tablespoons of ghee or oil in a large cast iron pan over medium heat. Pour 14 cup of the batter onto the pan. I cook no more than two at a time so as not to overcrowd the pan. Cook, undisturbed, for 2 to 3 minutes, until the pancake is golden brown on one side, then flip and cook for 2 to 3 more minutes, until golden brown on the second side. Transfer to a plate and continue until you have no more batter, adding another tablespoon or so of ghee or oil between batches as needed. Serve immediately, warm, with maple syrup and fruit, if using, or any other toppings you choose.