Banana-Oatmeal Pancakes
If you’re looking for a delicious and nutritious breakfast that’s quick to whip up, look no further than these delightful Banana-Oatmeal Pancakes. Bursting with the natural sweetness of ripe bananas, these pancakes are not only easy to make but also packed with wholesome ingredients. They’re perfect for busy mornings, lazy weekends, or anytime you crave a comforting stack of goodness. Serve them with your favorite toppings, and you have a breakfast that’s sure to please everyone at the table!
Why This Banana-Oatmeal Pancakes Stands Out
These Banana-Oatmeal Pancakes stand out because they combine the rich flavor of bananas with the heartiness of oats, creating a filling breakfast option that keeps you satisfied longer. The brown spots on the bananas are your secret weapon here; they add a natural sweetness that sugar simply can’t replicate. Plus, they are gluten-free if you choose gluten-free oats, making them friendly for those with dietary restrictions. The best part? They come together in one bowl, making cleanup a breeze!
What You’ll Gather
- 2 medium ripe bananas: The more brown spots, the sweeter they are!
- 2 large eggs: These help bind the ingredients and add protein.
- 1/2 cup unsweetened almond milk: This keeps the batter moist and adds a subtle nuttiness.
- 1 teaspoon pure vanilla extract: A little splash for that lovely aroma.
- 1 1/2 cups old-fashioned rolled oats: The star of our pancakes for a hearty texture.
- 2 teaspoons baking powder: This ensures your pancakes rise beautifully.
- 1/2 teaspoon ground cinnamon: Adds warmth and spice to each bite.
- 1/4 teaspoon salt: A little pinch enhances all the flavors.
- Olive oil or coconut oil: For cooking up those golden pancakes.
Appliances & Accessories
- Mixing bowl: For combining your ingredients.
- Whisk or fork: To mash the bananas and mix the batter.
- Non-stick skillet or griddle: The perfect surface for cooking your pancakes.
- Spatula: For flipping your pancakes with ease.
- Measuring cups and spoons: To ensure accuracy in your ingredients.
Banana-Oatmeal Pancakes in Steps
Step 1: Prepare the Bananas
Start by peeling the bananas and placing them in a mixing bowl. Use a fork or potato masher to mash them until they are smooth with just a few lumps remaining. The riper the bananas, the creamier the mash will be!
Step 2: Mix in the Eggs and Milk
Add the eggs, unsweetened almond milk, and pure vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth. This mixture will serve as the base for your pancakes.
Step 3: Combine Dry Ingredients
In a separate bowl, mix together the rolled oats, baking powder, ground cinnamon, and salt. This step ensures that the leavening agents are evenly distributed throughout the pancakes.
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredient mixture into the wet ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Let the batter sit for about 5 minutes to allow the oats to soak up some moisture.
Step 5: Heat the Skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with olive oil or coconut oil. You want the skillet hot enough that a drop of water sizzles when it hits the surface.
Step 6: Cook the Pancakes
Use a ladle or measuring cup to pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Step 7: Serve and Enjoy!
Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the pancakes warm, topped with your favorite fruits, nuts, maple syrup, or a dollop of yogurt for an extra treat.
Season-by-Season Upgrades
- Spring: Add fresh berries like blueberries or strawberries for a burst of flavor.
- Summer: Serve with sliced peaches or a drizzle of honey for a refreshing twist.
- Fall: Mix in some pumpkin puree and spice up the batter with nutmeg.
- Winter: Top with warm apple compote and a sprinkle of cinnamon.
Frequent Missteps to Avoid
- Overmixing the batter can lead to tough pancakes; mix just until combined!
- Cooking on too high heat can burn the outside while leaving the inside raw; medium heat is key.
- Not allowing the batter to rest can result in flatter pancakes; give it a few minutes!
- Forgetting to grease the skillet can stick your pancakes, making them difficult to flip.
Cooling, Storing & Rewarming
These Banana-Oatmeal Pancakes are best enjoyed fresh, but they can be made ahead. If you have leftovers, let the pancakes cool completely before storing them in an airtight container in the refrigerator for up to three days.
To reheat, simply pop them in the toaster or microwave until warmed through. For a quick and easy breakfast, you can also freeze the pancakes for up to a month. Just reheat directly from the freezer!
Quick Questions
Can I substitute the eggs in this recipe?
Yes! You can replace the eggs with flax eggs or chia eggs. For each egg, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, and let it sit for 5 minutes to thicken.
Are these pancakes gluten-free?
Absolutely! Just ensure you use certified gluten-free rolled oats to make these Banana-Oatmeal Pancakes gluten-free.
Can these pancakes be made ahead of time?
Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking.
What toppings go well with Banana-Oatmeal Pancakes?
The options are endless! Try fresh fruit, nut butter, maple syrup, yogurt, or even a sprinkle of nuts or seeds for added crunch.
Make It Tonight
Why wait for the weekend to indulge in a tasty breakfast? These Banana-Oatmeal Pancakes come together in no time and are a delightful way to start your day. Whether you’re cooking for yourself or for family and friends, they are sure to be a hit. Grab those ripe bananas from your countertop, and let’s get cooking! You’ll be savoring a stack of fluffy, sweet pancakes in no time. Enjoy the process, and don’t forget to share the joy of this delicious meal!
Banana-Oatmeal Pancakes
Ingredients
Equipment
Method
- Start by peeling the bananas and placing them in a mixing bowl. Use a fork or potato masher to mash them until smooth with a few lumps remaining.
- Add the eggs, almond milk, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
- In a separate bowl, mix together the rolled oats, baking powder, ground cinnamon, and salt.
- Pour the dry mixture into the wet ingredients. Stir gently until just combined, then let the batter sit for about 5 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook until golden brown.
- Remove the pancakes and keep warm in a low oven while cooking the remaining batter. Serve warm with your favorite toppings.
Notes
- Use very ripe bananas for maximum sweetness.
- Let the batter rest to achieve fluffier pancakes.
- Experiment with different toppings for variety.
