Banana Oat Pancakes

$- 1 cup rolled oats - 1 ripe banana, mashed - 1 cup milk (dairy or non-dairy) - 2 tablespoons honey or maple syrup - 1 teaspoon baking powder - 1/2 teaspoon vanilla extract - A pinch of salt - Coconut oil or butter for cooking - Optional toppings: sliced bananas, berries, nuts, or a drizzle of honey To make banana oat pancakes, start with rolled oats. They form the base of our batter. Next, grab a ripe banana. A ripe banana adds natural sweetness and moisture. You can choose any milk you like. Dairy milk works well, but non-dairy options are great too. Honey or maple syrup adds extra sweetness. Baking powder helps the pancakes rise. A bit of vanilla extract adds a nice flavor. Don’t forget a pinch of salt; it enhances all the tastes. For cooking, use coconut oil or butter. Both give a lovely flavor. As for toppings, feel free to get creative! Sliced bananas, fresh berries, and nuts all make great choices. A drizzle of honey on top adds a sweet touch. These ingredients come together to create fluffy, tasty pancakes. Each bite is filled with banana goodness and oat texture. {{ingredient_image_1}} - Pulse 1 cup of rolled oats in a blender or food processor. - Check the consistency; it should look like fine flour. - In a bowl, combine the oat flour, 1 teaspoon of baking powder, and a pinch of salt. - In another bowl, blend 1 ripe mashed banana, 1 cup of milk, 2 tablespoons of honey (or maple syrup), and 1/2 teaspoon of vanilla extract. - Make sure all ingredients mix well together. - Pour the wet mixture into the dry mixture. - Let it sit for 5 minutes to thicken slightly. - Heat a skillet and add coconut oil or butter. - Pour about 1/4 cup of batter onto the skillet for each pancake. - Cook until bubbles form on the surface and edges look set. - Flip the pancakes and cook until golden brown. Letting the mixture sit is key. This step allows the oats to absorb moisture, making the batter thicker. A thicker batter yields fluffier pancakes. I recommend letting it rest for about five minutes. Also, adjust the cooking temperature. A medium heat works best for even cooking. If the heat is too high, the outside can burn while the inside stays raw. Use non-stick cookware for the best results. This helps prevent the pancakes from sticking. If you don’t have non-stick pans, use a well-seasoned cast iron skillet. To avoid sticking, spread a small amount of coconut oil or butter before pouring the batter. Wipe the pan between batches to keep it clean and avoid any burnt bits. Make your pancakes look inviting! Stack them high on a plate for a great visual. Top the stack with sliced bananas or a handful of fresh berries. A drizzle of honey or maple syrup adds sweetness. For added crunch, sprinkle some nuts on top. This not only makes it pretty but also boosts flavor and texture. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter your pancakes will be! Choose bananas with plenty of brown spots for the best flavor. Let the Batter Rest: Allowing the batter to sit for about 5 minutes helps the oats absorb the liquid, resulting in fluffier pancakes. Control the Heat: Cooking pancakes on medium heat ensures they cook through without burning. Adjust as necessary for even cooking. Experiment with Toppings: Get creative with your pancake toppings! Try adding yogurt, nut butter, or a sprinkle of cinnamon for extra flavor. {{image_2}} You can switch up the flour in these pancakes. Almond flour works great and adds a nutty taste. Whole wheat flour gives more fiber and a hearty flavor. Each option makes the pancakes unique and delicious. Want to spice things up? Try adding cinnamon for warmth or cocoa powder for a chocolatey twist. You can also mix in chocolate chips for sweetness or nuts for a crunchy bite. These little changes can make your pancakes even more fun! You don't have to stick to regular milk. Non-dairy options like almond milk or oat milk work well, too. They keep the pancakes moist and tasty. Feel free to choose what fits your diet best! To keep your banana oat pancakes fresh, store leftovers in the fridge. Place them in an airtight container. They will last for about three days. If you want to save them for longer, freezing is a great option. Just stack the pancakes with parchment paper between each one. This will stop them from sticking together. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. When you're ready to eat the pancakes again, reheating them is easy. You can use a microwave or an oven. For the microwave, place one pancake on a plate. Heat it for about 30 seconds. If it’s still cold, heat for another 10 seconds. To keep the texture, use the oven for reheating. Preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for about 10 minutes. This will keep them warm and soft. Yes, you can make these pancakes gluten-free! Use gluten-free rolled oats. Be sure to check the package. Some brands offer certified gluten-free oats. This helps avoid cross-contamination. You can also use almond flour or coconut flour as an alternative. Just remember that you might need to adjust the liquid amount. Look for a few signs to know your pancakes are ready. First, watch for bubbles forming on the surface. This usually takes about 2-3 minutes. Second, the edges should look set, not wet. Finally, gently flip the pancake. If it’s golden brown underneath, it is done! Cook for another 2-3 minutes on the other side. There are many tasty and healthy toppings for your pancakes. Consider adding sliced bananas and fresh berries. They add natural sweetness and vitamins. You can also sprinkle nuts for a crunchy texture. Another option is a drizzle of honey or pure maple syrup for extra flavor. Yogurt can also work well for added creaminess and protein. You now have a simple and tasty pancake recipe to try. We covered the ingredients, step-by-step instructions, and helpful tips. You can customize your pancakes with various flavors and toppings. Don’t forget to store any leftovers properly for later. Enjoy the joy that comes from making these pancakes! Trust me, they're worth it.$

Delicious and healthy pancakes made with rolled oats and ripe bananas.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 cup rolled oats
1 ripe banana mashed
1 cup milk (dairy or non-dairy)
2 tablespoons honey or maple syrup
1 teaspoon baking powder
1/2 teaspoon vanilla extract
a pinch salt
as needed coconut oil or butter for cooking
as desired optional toppings: sliced bananas, berries, nuts, or a drizzle of honey

Instructions

In a blender or food processor, pulse the rolled oats until they form a fine flour-like consistency.
In a mixing bowl, combine the oat flour, baking powder, and salt.
In another bowl, mix the mashed banana, milk, honey (or maple syrup), and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the mixture sit for about 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Keep the pancakes warm in a low oven while you repeat with the remaining batter.

Notes

Stack the pancakes on a plate and top with sliced bananas or a handful of berries. Drizzle with honey or maple syrup for an extra touch of sweetness. Enjoy with a sprinkle of nuts for added crunch!

Keyword banana, breakfast, healthy, oats, pancakes