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- 1 cup rolled oats - 1 ripe banana, mashed - 1 cup milk (dairy or plant-based) - 1 tablespoon honey or maple syrup (optional) - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1 large egg - 1 teaspoon vanilla extract - Cooking spray or oil for cooking To make banana oatmeal pancakes, you need a few simple ingredients. Rolled oats form the base of the pancakes. I love using them because they add fiber and thickness. The ripe banana gives sweetness and flavor. It also helps bind the ingredients together. Next, you need milk, which can be dairy or plant-based. This helps create a smooth batter. If you like extra sweetness, add honey or maple syrup. Baking powder makes the pancakes fluffy. A sprinkle of cinnamon adds warmth and spice. Don’t forget a bit of salt to balance all the flavors. You will also need one egg for richness. Finally, vanilla extract adds a lovely aroma and taste. Cooking spray or oil keeps the pancakes from sticking to the pan. These ingredients work together to create a delicious breakfast. Check the full recipe for exact amounts and cooking steps. First, we need to turn rolled oats into fine flour. Place 1 cup of rolled oats into a blender or food processor. Blend until the oats are smooth and fine. This is your oat flour. Now, transfer the oat flour to a mixing bowl. Next, we will mix the dry and wet ingredients. Add in the mashed banana, 1 cup of milk, and other ingredients like honey, baking powder, cinnamon, salt, egg, and vanilla extract. Stir everything together until you have a smooth batter. This part is essential for a fluffy pancake. Now it’s time to cook! Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a little oil. This helps prevent sticking. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes. Watch for bubbles forming on the surface; this shows it’s time to flip. Carefully flip the pancake with a spatula. Cook for another 1-2 minutes until golden brown. If you find flipping tricky, try using a larger spatula. It gives you more surface area to catch the pancake. These banana oatmeal pancakes taste great with various toppings. Try fresh fruits like berries or sliced bananas on top. Yogurt adds creaminess, while maple syrup brings sweetness. You can also sprinkle nuts or seeds for crunch. You can explore different flavors by pairing the pancakes with your favorite syrups. I love combining them with honey or agave for a sweet twist. For a fun breakfast, mix and match toppings to suit your taste! If you're eager to try this delicious recipe, check out the Full Recipe for all the details. To get the best pancakes, focus on the batter's consistency. The batter should be thick but pourable. If it's too thick, add a splash more milk. If it's too runny, sprinkle in a bit of oats. Cooking time also matters. Start with medium heat for your skillet. Cook the pancakes until bubbles form on top. This takes about 2-3 minutes. Then flip and cook for another 1-2 minutes. Look for a golden brown color; that's your sign they are done! For storage, place leftover pancakes in an airtight container. Refrigerate them for up to three days. If you want to store them longer, freeze them. Just layer them with parchment paper to prevent sticking. Reheating pancakes is easy. Use a microwave for quick results. Heat them for about 30 seconds. For a crispy edge, use a skillet. Just warm them on low heat for a couple of minutes. This keeps the texture nice. You can boost the nutrition of these pancakes. Add protein by mixing in Greek yogurt or protein powder. For more fiber, consider adding chia seeds or flaxseeds. If you want to cut sugar, skip the honey or syrup. Try using mashed banana instead. This keeps the pancakes sweet without added sugar. The Full Recipe will guide you through these adjustments too! {{image_2}} You can make these pancakes gluten-free. Just swap the rolled oats for gluten-free oats. They have the same great taste. This small change lets everyone enjoy this meal. Want to add some fun? You can toss in chocolate chips or nuts. They add a nice crunch and sweetness. You can also mix in spices like nutmeg or ginger. These spices give your pancakes a warm, cozy flavor. Experiment and find your favorite mix! If you prefer to go dairy-free, it's easy. Use plant-based milk like almond or oat milk. You can also replace the egg with a mashed banana or flaxseed mix. This change keeps your pancakes tasty and light. Enjoy your breakfast without dairy! To keep your banana oatmeal pancakes fresh, use airtight containers. Place pancakes in the container and seal it tightly. Then, store them in the refrigerator. This method helps keep them moist and ready for breakfast. You can also freeze pancakes. First, let them cool completely. Then, stack them with parchment paper between each pancake. Place the stack in a freezer-safe bag or container. When you’re ready to eat, just take them out and defrost. You can microwave them or heat them on the stove. When stored properly, pancakes last about 3 to 5 days in the fridge. If you freeze them, they can last up to 2 months. Always check for any signs of spoilage before eating. Enjoy your pancakes any time! For the full recipe, check out the section above. Yes, you can. Try using mashed banana as an egg substitute. Use 1/4 cup of mashed banana for each egg. Applesauce also works well. Use 1/4 cup of unsweetened applesauce. Another option is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. You can reduce calories by cutting the honey or syrup. Instead, try adding more banana for sweetness. Use unsweetened almond milk or another plant-based milk. You can also add chia seeds or ground flaxseeds for extra fiber. Consider using whole wheat flour to boost nutrients. You can use quick oats or steel-cut oats. If you prefer, try oat flour as a substitute. For a gluten-free option, use quinoa flakes or almond flour. Each alternative brings a unique flavor and texture to the pancakes. Look for bubbles forming on the surface of the pancakes. When the edges start to set, it’s time to flip them. After flipping, cook until they turn golden brown. This takes about 1-2 minutes. Enjoy your tasty pancakes! You will find that making banana oatmeal pancakes is simple and fun. We reviewed key ingredients and their roles. I shared step-by-step instructions to guide you from start to finish. Helpful tips ensured you get perfect texture every time. Plus, we explored tasty variations and smart storage methods. In closing, enjoy these easy pancakes any time. They are healthy, delicious, and quick to make. These tips help you become a pancake pro.

Banana Oatmeal Pancakes

Start your mornings right with tasty banana oatmeal pancakes! This easy breakfast recipe features simple ingredients like rolled oats, ripe bananas, and cinnamon to create a warm, fluffy breakfast that’s both delicious and healthy. Perfect for busy mornings or lazy weekends, these pancakes can be customized with your favorite toppings. Ready to whip up some scrumptious pancakes? Click through for the full recipe and tips!
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed

1 cup milk (dairy or plant-based)

1 tablespoon honey or maple syrup (optional)

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 large egg

1 teaspoon vanilla extract

Cooking spray or oil for the skillet

Instructions
 

In a blender or food processor, add the rolled oats and blend until they resemble a fine flour. Transfer the blended oats to a mixing bowl.

    In the same bowl, add the mashed banana, milk, honey (if using), baking powder, cinnamon, salt, egg, and vanilla extract. Mix well until all ingredients are combined to form a smooth batter.

      Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil.

        Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles begin to form on the surface.

          Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.

            Serve warm with your favorite toppings, such as fresh fruits, yogurt, or additional maple syrup.

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