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To make fluffy banana oatmeal pancakes, you need simple ingredients that pack a punch of flavor. Here’s what you will need: - 1 cup rolled oats - 1 ripe banana, thoroughly mashed - 1 cup milk (dairy or plant-based) - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine salt - 1 tablespoon maple syrup (optional) - Coconut oil or unsalted butter for greasing the pan These ingredients combine perfectly to create a delicious pancake. The oats give a nice texture, while the banana adds natural sweetness. If you want to make them a bit sweeter, add the maple syrup. I often find that using plant-based milk works just as well, making this recipe versatile for everyone. Gather your ingredients, and let’s get ready to whip up a batch of these easy pancakes! For the full recipe, check the recipe section above. Start by measuring 1 cup of rolled oats. Then, place the oats in a blender or food processor. Blend them until they become a fine flour. This oat flour gives the pancakes a great texture. If your blender struggles, stop and shake it gently. This helps move the oats around for even blending. Next, take a medium bowl. Add 1 ripe banana that you have mashed, 1 cup of milk, and 2 large eggs. If you want extra sweetness, add 1 tablespoon of maple syrup. Use a whisk to mix everything together until it is smooth. Make sure there are no lumps from the banana. Now, it’s time to combine the two mixtures. Gradually add the oat flour to the wet mixture. Sprinkle in 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of fine salt. Mix gently with a spatula. It’s okay if there are a few lumps; this keeps the pancakes fluffy. Place a non-stick skillet or griddle on medium heat. Grease it with coconut oil or unsalted butter. Let it warm for a few minutes. A hot pan is key for golden pancakes. If it’s too cool, the pancakes won’t cook well. Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes. Look for bubbles forming on top and edges that seem set. Once you see these signs, carefully flip the pancake. Cook for another 2-3 minutes until both sides are golden brown. After cooking, remove the pancakes from the skillet. Keep them warm on a plate while you cook the rest. Serve these pancakes hot. Top them with fresh fruit, a drizzle of maple syrup, or crunchy nuts. These toppings make every bite special. Check out the Full Recipe for details. Oat flour is key for fluffy pancakes. It gives them a soft, chewy bite. The texture comes from how finely you blend the oats. If you prefer a thicker pancake, use a bit less milk. For a thinner batter, add more milk until it feels right. You can boost flavor in many ways. Adding a pinch of nutmeg can make a big difference. Vanilla extract also gives a warm, sweet taste. For added nutrition, try mixing in chopped nuts or berries. Walnuts or blueberries work great here! One big mistake is overmixing the batter. Stir just until the ingredients combine; lumps are okay. Another error is not heating the pan enough. If the pan is too cool, pancakes won’t rise well. Make sure the pan is hot before pouring in the batter. {{image_4}} If you want to make nut-free pancakes, you can easily swap out some ingredients. For eggs, try using flaxseed meal mixed with water. This works well as a binder. If you want to avoid dairy, you can use any plant-based milk, like oat or rice milk. Both work great in this recipe. For flour, stick to rolled oats or try using rice flour. This keeps the pancakes light and fluffy. You can also blend oats into a fine flour for a smooth texture. Adding mix-ins can make your pancakes even better. I love tossing in blueberries or diced apples. They add a fresh taste and extra nutrients. You can also try adding nuts like walnuts or pecans for a nice crunch. If you’re in the mood for something sweet, chocolate chips are a great choice. Just fold them into the batter before cooking. This gives every bite a melty surprise! You can even mix different fruits for a fun twist. For a gluten-free option, check that your oats are certified gluten-free. This ensures there is no cross-contamination. You can still use rolled oats, but make sure they meet this standard. If you want to change up the flour, try coconut flour or almond flour. Both can create a unique taste. Just remember that these flours absorb more liquid, so you may need to adjust the amount of milk in your batter. Keep experimenting to find your perfect pancake! To store pancakes in the fridge, let them cool first. Stack them with parchment paper between each pancake. Place the stack in an airtight container to keep them fresh. You can store them for up to three days. When reheating, use a microwave for quick results. Heat them for about 20 seconds on high. If you want a bit of crispness, use a skillet on low heat. This way, they warm through without losing their texture. To freeze pancakes, first let them cool completely. Stack them with parchment paper in between. Wrap them well in plastic wrap or foil. Then, place the wrapped stack in a freezer bag. This keeps freezer burn away. For best freshness, eat them within three months. They still taste great after this time, but the texture may change. You can reheat pancakes in several ways. The microwave is fast but may make them a bit soft. For a crispier texture, use a skillet. Heat on low and flip them after a minute or two. Another option is to use an oven. Preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for about 10 minutes. This keeps them warm and soft, perfect for serving! Enjoy these tips to make your banana oatmeal pancakes last longer and stay tasty! You can find the Full Recipe earlier in this article. Yes, you can use quick oats. However, the texture will differ. Quick oats cook faster and are softer. They may make pancakes less hearty. Rolled oats add a nice chew and hold their shape. If you prefer a thicker pancake, stick with rolled oats. Look for bubbles on the surface of the pancake. When you see bubbles, it’s time to flip. The edges should look set and slightly dry. After flipping, cook until golden brown. This usually takes about 2-3 minutes on each side. You can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just stir it well before cooking. If it thickens, add a splash of milk to reach your desired consistency. This saves time in the morning! To make these pancakes vegan, swap eggs with flaxseed meal. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg. For milk, use any plant-based option like almond or oat milk. These changes work well and keep your pancakes tasty. In this post, we explored how to make delicious oat pancakes. We covered the ingredients needed, step-by-step instructions, and helpful tips. You learned how to achieve a perfect texture and avoid common mistakes. Variations for different diets and storage tips were also shared. Now, you can create tasty pancakes that fit your preferences. Enjoy experimenting with flavors and mix-ins. Happy cooking!

Banana Oatmeal Pancakes

Indulge in a delightful breakfast with these fluffy banana oatmeal pancakes! Made with wholesome rolled oats and ripe bananas, these pancakes are not only nutritious but also incredibly easy to whip up. In just 20 minutes, you can enjoy a deliciously fluffy stack topped with fresh fruit and maple syrup. Ready to elevate your breakfast game? Click to explore the full recipe and start cooking these mouthwatering pancakes today!
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Ingredients
  

1 cup rolled oats

1 ripe banana, thoroughly mashed

1 cup milk (your choice of dairy or plant-based)

2 large eggs

1 teaspoon baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

1 tablespoon maple syrup (optional, for added sweetness)

Coconut oil or unsalted butter, for greasing the pan

Instructions
 

Blend the Oats: In a blender or food processor, pulse the rolled oats until they transform into a fine flour-like consistency. This oat flour will be the base for your pancakes and will add a lovely texture.

    Mix the Wet Ingredients: In a spacious mixing bowl, add the mashed banana, milk, eggs, vanilla extract, and maple syrup if you're opting for sweetness. Use a whisk to combine these ingredients until the mixture is smooth and well incorporated.

      Combine Mixtures: Gradually add the blended oat flour to the wet mixture. Gently sprinkle in the baking powder, ground cinnamon, and salt. Stir with a spatula or wooden spoon just until everything is blended. Remember, it’s okay if a few lumps remain; overmixing can lead to dense pancakes!

        Preheat the Pan: Place a non-stick skillet or griddle on medium heat. Lightly coat it with coconut oil or unsalted butter to prevent sticking. Allow the pan to warm up for a couple of minutes, ensuring it’s hot enough for cooking.

          Cook the Pancakes: Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown on both sides.

            Serve Hot: Once cooked, remove the pancakes from the skillet and keep them warm while you repeat the cooking process with any remaining batter. Serve these delicious pancakes immediately, garnished with fresh fruit, a generous drizzle of maple syrup, or a sprinkle of crunchy nuts to enhance your breakfast delight.

              Prep Time: 10 min | Total Time: 20 min | Servings: 4 (approximately 8 pancakes)

                - Presentation Tips: Stack the pancakes high on a plate and top with sliced bananas and a dusting of cinnamon for an inviting presentation!