These Banana Oatmeal Pancakes are fluffy, tasty, and super easy to make! With ripe bananas and oats, they bring a wholesome twist to your breakfast table.
There’s nothing like the smell of pancakes cooking to make your morning special. I love stacking them high and drizzling with maple syrup – pure happiness! 🥞
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. For those with a banana allergy, you can try using unsweetened applesauce or even mashed avocado to keep the pancakes moist.
Rolled oats: They provide a hearty base. If you’re gluten-sensitive, make sure to use certified gluten-free oats. Quick oats can be a substitute but the texture may be different.
Milk: Regular milk works great, but for a dairy-free option, almond, soy, or oat milk are excellent choices. You can also swap it for yogurt to make the pancakes extra fluffy!
Eggs: Two eggs help bind everything together. For a vegan version, consider using flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 flax egg) or 1/4 cup of unsweetened applesauce as substitutes.
How Can I Get the Pancakes to Cook Evenly?
Getting your pancakes to cook evenly is key for perfect results. Here are some tips:
- Make sure your skillet is preheated but not too hot; medium heat works best. You can test it by sprinkling a few drops of water – they should sizzle and evaporate quickly.
- Don’t overcrowd the pan; cook 2-3 pancakes at a time to ensure even cooking.
- Flip the pancakes when bubbles start forming on the surface and the edges look slightly set. This helps prevent burning and keeps the inside fluffy.
- Keep pancakes warm in a low oven (around 200°F / 93°C) while you cook the rest.
These simple techniques will help you achieve beautifully cooked Banana Oatmeal Pancakes every time! Enjoy your breakfast!
How to Make Banana Oatmeal Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 2 ripe bananas
- 1 cup rolled oats
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1 tsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
For Serving:
- Maple syrup
- Banana slices
- Pecans
How Much Time Will You Need?
This recipe will take about 10 minutes of preparation time and approximately 15 minutes to cook the pancakes. That makes a total of about 25 minutes from start to finish for a delicious breakfast that everyone will love!
Step-by-Step Instructions:
1. Blend the Oats:
Start by placing the rolled oats and baking powder into a blender or food processor. Blend them until the oats have turned into a fine flour. This doesn’t take long—just a minute or two!
2. Make the Batter:
Next, add the ripe bananas, eggs, milk, cinnamon (if using), vanilla extract, and a pinch of salt to the blender. Blend everything together until it’s smooth and well combined. Let the batter rest for about 5 minutes to thicken slightly—this helps the pancakes hold together better.
3. Prepare the Skillet:
While the batter is resting, heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
4. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them for 2-3 minutes until you see bubbles forming on the surface and the edges begin to look set. This is when they’re ready to flip!
5. Flip and Finish Cooking:
Gently flip the pancakes over and cook for another 2 minutes, or until they turn a nice golden brown and are cooked all the way through. Keep an eye on them to avoid burning!
6. Keep Warm and Repeat:
Once cooked, transfer the pancakes to a plate and keep them warm. You can place them in a low oven (about 200°F or 93°C) if you’re cooking in batches. Repeat the process for the remaining batter.
7. Serve and Enjoy:
Stack the pancakes on plates and top them with fresh banana slices, pecans, and a generous drizzle of maple syrup. They are best enjoyed warm and with your favorite toppings!
Enjoy these wholesome and delicious Banana Oatmeal Pancakes for a comforting breakfast that’s both tasty and nutritious! 🥞🍌
Can I Use Gluten-Free Oats for This Recipe?
Absolutely! Just make sure to use certified gluten-free oats, especially if you have a gluten intolerance. They work perfectly in this recipe and will keep the pancakes just as fluffy!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1 flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) for each egg. These alternatives will help bind the pancakes together nicely.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster, or warm them in the microwave for a quick breakfast fix!
Can This Recipe Be Doubled or Halved?
Yes, you can easily double or halve the recipe! Just remember to adjust the cooking time slightly, especially if you’re making a larger batch, to ensure all pancakes are cooked evenly.
