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To make delicious banana oatmeal pancakes, gather the following ingredients. Each item plays an important role in creating the perfect pancake. - 1 cup rolled oats - 1 cup milk (dairy or non-dairy) - 2 ripe bananas, mashed - 2 eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon cinnamon - A pinch of salt - 2 tablespoons honey or maple syrup (optional) - Coconut oil or butter for cooking Using rolled oats gives the pancakes a nice texture. You can choose either dairy milk or a plant-based option. Ripe bananas not only sweeten the pancakes but also add moisture. I prefer using fresh eggs for the fluffiest results. Vanilla extract adds a lovely aroma, while baking powder helps the pancakes rise. A touch of cinnamon gives warmth to the flavor. Salt balances the sweetness, and honey or maple syrup is great if you like extra sweetness. For cooking, you can use either coconut oil or butter. Both add flavor and prevent sticking. Now that you have your ingredients ready, you're one step closer to enjoying these tasty pancakes! Don't forget to check out the Full Recipe for a complete guide. To make oat flour, blend rolled oats in a blender. Use a high speed to get a fine texture. It only takes about 30 seconds. If you blend too long, it can turn into oat butter. Blend just until it looks like flour. This is a great base for your pancakes. Add the ingredients in a specific order for the best mix. Start with the oat flour in the blender. Then, add the milk, mashed bananas, and eggs. Next, pour in the vanilla extract, baking powder, and cinnamon. Finally, add salt and honey or syrup if you want some sweetness. Blend all the ingredients until the mixture is smooth. Let the batter sit for about five minutes. This helps it thicken nicely. For perfect pancakes, heat your skillet on medium. Add a small amount of coconut oil or butter. Pour about ¼ cup of batter on the skillet for each pancake. Watch for bubbles on the surface, which takes about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat this until all the batter is cooked. If your skillet gets dry, add more oil or butter. Enjoy your delicious Banana Oatmeal Pancakes! For more details, check the Full Recipe. To achieve fluffy pancakes, start with fresh ingredients. Use ripe bananas for natural sweetness. They add moisture and flavor. Blend your oats into a fine flour for a smooth batter. This helps the pancakes rise better. Let the batter rest for five minutes. This step makes a big difference. It allows the oats to absorb liquid and thicken. This results in a fluffier texture. For toppings, I love to use fresh fruit. Sliced bananas, blueberries, or strawberries are great choices. A drizzle of honey or maple syrup adds sweetness. You can also sprinkle some nuts for crunch. Greek yogurt on top gives a creamy finish. If you're feeling adventurous, add a dollop of nut butter. Each topping brings a new flavor to your pancakes. Preparing the batter ahead of time is easy. You can store it in the fridge for up to two days. Just cover it well to keep it fresh. When you're ready to cook, just give it a quick stir. If it thickens too much, add a little milk. This makes breakfast quick on busy mornings. You can even freeze cooked pancakes for later. Just reheat them in the toaster or microwave. Enjoy your pancakes any day of the week with little effort. For the full recipe, check the earlier section. {{image_2}} You can take your banana oatmeal pancakes up a notch. Adding chocolate chips makes them sweet and fun. Just fold in ½ cup of mini chocolate chips into the batter. If you want some crunch, add nuts too. Walnuts or pecans work great. Just chop them up and mix them in. Both options give your pancakes a tasty twist. If you need gluten-free or dairy-free options, you can easily adjust this recipe. For gluten-free pancakes, use certified gluten-free oats. They blend just as well and taste amazing. For a dairy-free version, substitute milk with almond milk or oat milk. These options keep the pancakes soft and delicious without cow's milk. Want to serve these pancakes in a new way? Try making a breakfast bowl. Stack the pancakes and slice them into pieces. Add your favorite toppings like yogurt, fresh fruit, or nuts. Drizzle honey or maple syrup on top for extra sweetness. This new style is fun and perfect for sharing with friends or family. For the complete guide, check out the Full Recipe. To keep leftover pancakes fresh, let them cool first. Then, stack them with parchment paper in between each pancake. This step prevents them from sticking together. Place the stack in an airtight container or a zip-top bag. You can refrigerate them for up to three days. If you want to keep them longer, freeze them. Just wrap each pancake in plastic wrap before putting them in a freezer bag. This method keeps them safe from freezer burn. When you’re ready to eat your pancakes again, you have a few options. The microwave is the quickest method. Place pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat for about 20-30 seconds. For the best texture, use a skillet. Heat a little butter or coconut oil in the skillet over medium heat. Add pancakes and reheat for about one minute on each side. This method helps keep them fluffy and warm. Leftover pancakes can last in the fridge for about three days. If you freeze them, they can last for up to two months. Just remember to label your bags with the date. This way, you’ll know when to enjoy them before they lose quality. You can tell your pancakes are done when you see small bubbles form on top. This usually takes about 2-3 minutes on medium heat. After flipping, cook for another 2-3 minutes until they are golden brown. The edges should look set and not wet. If they look puffy and firm, you nailed it! Yes, you can use quick oats, but the texture will change. Quick oats will make your pancakes a bit softer and denser. Rolled oats give a chewier bite and a heartier texture. If you prefer a smoother pancake, quick oats are fine. Just know they will differ from the classic pancake feel. You can swap bananas with applesauce or mashed sweet potatoes. Both will add natural sweetness and moisture. You could also use pureed pumpkin for a fun fall flavor. Each option changes the taste slightly, but they all work well in this recipe. To make these pancakes vegan, replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. For the milk, use almond, soy, or oat milk. These swaps keep the pancakes tasty while being plant-based. One serving has about 200 calories, depending on your ingredients and toppings. You get around 8 grams of protein and 4 grams of fiber, thanks to the oats and bananas. These pancakes are filling and nutritious, making them a great breakfast choice! Check the Full Recipe for more details on serving sizes and nutrition. This blog explored how to make delicious Banana Oatmeal Pancakes. We covered key ingredients, step-by-step instructions, tips for fluffiness, and variations. Remember, you can prep the batter ahead or store leftovers with ease. I hope you feel ready to try these pancakes. They are a healthy option for breakfast or a snack. Enjoy experimenting with flavors and toppings! Happy cooking!

Banana Oatmeal Pancakes

Start your day with these fluffy banana oatmeal pancakes that are not only delicious but also healthy! Made from simple ingredients like rolled oats, ripe bananas, and eggs, these pancakes are sure to impress your family. Perfect for breakfast or brunch, they take just 20 minutes to make. Explore our easy recipe and impress everyone at your table with this tasty treat. Click through to get the full recipe and tips for perfect pancakes!
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Ingredients
  

1 cup rolled oats

1 cup milk (dairy or non-dairy)

2 ripe bananas, mashed

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon cinnamon

A pinch of salt

2 tablespoons honey or maple syrup (optional)

Coconut oil or butter for cooking

Instructions
 

In a blender or food processor, combine the rolled oats and blend until you achieve a flour-like consistency.

    Add the milk, mashed bananas, eggs, vanilla extract, baking powder, cinnamon, salt, and honey/maple syrup, if using, into the blender. Blend until all ingredients are smooth and well combined.

      Let the batter 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 ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (around 2-3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.

            Repeat until all batter is cooked, adding more oil/butter to the skillet as needed.

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

                - Presentation Tips: Stack the pancakes high and serve with sliced bananas, a drizzle of honey or maple syrup, and a sprinkle of cinnamon on top for a beautiful presentation.