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- 1 cup rolled oats - 1 ripe banana, mashed until smooth - 1 cup milk (choose from dairy or non-dairy options) These three main ingredients form the heart of your banana oatmeal pancakes. Rolled oats give the pancakes a hearty texture while providing fiber. The ripe banana adds natural sweetness and moisture, helping keep the pancakes soft. Milk binds everything and helps create a lovely, smooth batter. - 1/2 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt Baking powder is key for making the pancakes rise. Ground cinnamon gives them a warm flavor that pairs well with banana. Salt enhances the overall taste, balancing the sweetness from the banana. - 1 tablespoon honey or maple syrup - 1/2 teaspoon pure vanilla extract - Cooking spray or butter, for frying You can add honey or maple syrup for extra sweetness. Pure vanilla extract adds depth to the flavor. Cooking spray or butter prevents the pancakes from sticking to the skillet, ensuring easy flipping. For the complete recipe, check the Full Recipe. To make oat flour, start by blending rolled oats in a blender. Blend until the oats look like fine flour. This oat flour is key for fluffy pancakes. It gives them a nice texture and a nutty taste. In a large bowl, mix the oat flour with baking powder, ground cinnamon, and salt. Use a whisk to combine these dry ingredients well. This step ensures even flavor and rise in your pancakes. Next, take a ripe banana and mash it in a separate bowl. Aim for a smooth consistency with no lumps. Add the milk, egg (or flax egg), honey or maple syrup, and pure vanilla extract. Stir until everything is well mixed. Pour the wet banana mixture into your bowl with the dry ingredients. Gently mix until just combined. Do not overmix, as this can make the pancakes tough. Let the batter rest for five minutes. This allows it to thicken, which improves the texture. Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top. When the edges look set, carefully flip the pancakes. Cook for another 2-3 minutes until golden brown. For more details, check the Full Recipe for Banana Oatmeal Pancakes. Enjoy your cooking! To make the best banana oatmeal pancakes, you must not overmix the batter. Overmixing can lead to tough pancakes. Mix just enough until you don’t see dry flour anymore. This keeps them light and fluffy. Resting the batter is also key. Let it sit for about 5 minutes. This allows the oats to absorb moisture, making the pancakes thicker and softer. Get creative with your toppings! Sliced bananas and fresh berries add great flavor. You can also sprinkle some nuts on top for crunch. When serving, drizzle warm maple syrup or honey. You can add a dollop of yogurt for creaminess. These toppings make your pancakes a real treat! Want smaller pancakes? Use about 2 tablespoons of batter. For larger ones, pour 1/2 cup of batter. Adjusting the size lets you cater to different tastes. Cooking times vary. Small pancakes take about 1-2 minutes per side. Larger ones need 3-4 minutes. Always look for bubbles on top before flipping! {{image_4}} You can easily switch up the flavor of your banana oatmeal pancakes. Adding chocolate chips is a favorite. Just fold in about 1/2 cup of mini chocolate chips into your batter. This gives a sweet twist to each bite. Incorporating nuts or seeds can add crunch and nutrition. Try adding 1/4 cup of chopped walnuts or pecans. You could also mix in some chia seeds or flaxseeds for added health benefits. For those following a vegan diet, you can use a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken. This works great in the pancake batter. If you need gluten-free options, use certified gluten-free rolled oats. They will keep your pancakes safe and delicious for anyone with gluten sensitivities. You can serve your pancakes in many ways. Stacking them high on a plate looks great and is fun to eat. Try making a tall stack for a special breakfast. For a lighter option, serve single pancakes. This way, you can control the portion size. You can also serve pancakes with fruit compote or jam. A homemade fruit compote made from berries or peaches adds a fresh taste. Simply cook the fruit in a pan with a little sugar until it breaks down. This adds sweetness and flavor to your pancakes. For the full recipe, you can refer back to the main section of this article. Enjoy trying these variations! For best results, store leftover pancakes in an airtight container. Place parchment paper between layers to keep them from sticking. They will last in the fridge for about 3 to 5 days. Make sure to cool pancakes completely before storing. This helps prevent sogginess. To freeze pancakes, stack them with parchment paper in between. Wrap the stack tightly in plastic wrap or place them in a freezer bag. This method keeps them fresh for up to 2 months. When you want to enjoy them, you can thaw them overnight in the fridge. Alternatively, leave them out at room temperature for a few hours. For reheating, the microwave works well. Heat pancakes for about 20-30 seconds. If you want them crispy, use a skillet. Heat on medium-low for 1-2 minutes on each side. This method keeps pancakes fluffy and warm. Enjoy your pancakes like they were just made! To make your pancakes fluffier, you can try a few tricks. First, use fresh baking powder to ensure it works well. Also, let the batter rest for five minutes after mixing. This allows the oats to absorb moisture and expand, creating a lighter texture. Lastly, avoid overmixing; mix just until combined. This keeps air in the batter, making your pancakes fluffy. Yes, you can use quick oats instead of rolled oats. However, the texture will change. Quick oats are finer and absorb more liquid. This makes your pancakes denser and less chewy. Rolled oats provide a heartier texture, which I prefer. If you use quick oats, adjust the liquid in your recipe slightly to avoid wet pancakes. You can easily make these pancakes without eggs by using substitutes. A popular choice is a flax egg. To make one, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. You can also use applesauce or mashed banana for moisture and binding. Each substitute gives a unique flavor to the pancakes. There are many great toppings for your pancakes. Here are some popular and unique ideas: - Sliced bananas for extra banana flavor - Maple syrup for sweetness - Honey for a natural touch - Greek yogurt for creaminess - Fresh berries like blueberries or strawberries for a fruity kick - Chopped nuts for crunch Feel free to mix and match for a fun breakfast treat! For the full recipe, check out the detailed steps above. You now have a complete guide to making delicious banana oatmeal pancakes. We covered the main ingredients, step-by-step instructions, helpful tips, and even variations to keep things exciting. Remember, the key to great pancakes is the right texture and resting the batter. Feel free to experiment with toppings and adjust sizes based on your taste. Enjoy making these pancakes yourself and share them with family and friends for a delightful breakfast experience!

Banana Oatmeal Pancakes

Start your mornings right with these Savory Banana Oatmeal Pancakes! This easy breakfast recipe combines ripe bananas and rolled oats for a nutritious and fluffy start to your day. Perfect for the whole family, these pancakes are not only delicious but also simple to make with just a few healthy ingredients. Ready to elevate your breakfast game? Click through to discover the full recipe and tips to whip up these delightful pancakes!
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed until smooth

1 cup milk (choose from dairy or non-dairy options)

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg (or substitute with a flax egg for a vegan version)

1 tablespoon honey or maple syrup (optional, for sweetness)

1/2 teaspoon pure vanilla extract

Cooking spray or butter, for frying

Instructions
 

Create Oat Flour: In a blender or food processor, blend the rolled oats until they reach a fine, flour-like consistency. This homemade oat flour will be the base for your pancakes.

    Mix Dry Ingredients: In a large mixing bowl, combine the oat flour with baking powder, ground cinnamon, and salt. Whisk these ingredients together until well blended.

      Prepare Wet Ingredients: In a separate bowl, mash the ripe banana to a smooth consistency. Add in the milk, egg (or flax egg), honey or maple syrup, and pure vanilla extract. Stir the mixture until everything is thoroughly combined.

        Combine Mixtures: Pour the wet banana mixture into the bowl with the dry ingredients. Mix gently until just combined; be careful not to overmix. Allow the batter to rest for 5 minutes to thicken slightly.

          Preheat Cooking Surface: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter to ensure the pancakes don’t stick.

            Cook Pancakes: Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges begin to look set.

              Flip and Finish Cooking: Carefully flip the pancakes and continue cooking for another 2-3 minutes, until they are golden brown. Once done, transfer them to a plate and keep warm.

                Repeat Cooking: Continue with the remaining batter, adjusting the skillet's heat as needed to avoid burning any pancakes.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Stack the warm pancakes on a serving plate and drizzle with extra honey or maple syrup. Top with freshly sliced bananas and a light sprinkle of cinnamon for a beautiful display. For added flair and flavor, consider adding a dollop of Greek yogurt or a handful of mixed berries alongside your pancakes!