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- 2 ripe bananas - 1 cup rolled oats - 1 cup almond milk (or any milk of your choice) - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - A pinch of salt - Coconut oil or cooking spray for the skillet Ripe bananas give these pancakes their sweet taste. I suggest using bananas that have brown spots. They blend well and add moisture. Rolled oats are the main base. They provide fiber and a hearty texture. Make sure to use whole rolled oats for best results. Almond milk or any milk alternative works great. It keeps the pancakes light and fluffy. Feel free to use cow's milk if you prefer. Large eggs bind the batter together. They help create a fluffy pancake. If you want to skip eggs, use a flaxseed mixture instead. Baking powder is key for fluffiness. It helps the pancakes rise when cooking. Without it, the pancakes would be dense. Vanilla extract adds a sweet aroma. It's a simple way to enhance flavor. I often find that a little extra makes a big difference. Cinnamon gives warmth and spice. It pairs well with bananas. You can add more if you love its flavor. A pinch of salt balances sweetness. It enhances all the flavors in the pancakes. Don’t skip this step! Coconut oil or cooking spray helps prevent sticking. It ensures the pancakes cook evenly. You can choose whichever you prefer. First, gather all your ingredients. You need ripe bananas, rolled oats, almond milk, eggs, baking powder, vanilla extract, cinnamon, and salt. It’s easy to remember! Next, combine these ingredients in your blender. Start with bananas, then add oats, milk, eggs, baking powder, vanilla, cinnamon, and salt. Blend everything on high. You want it smooth and pourable. The batter should be thick enough to hold its shape. Now, let’s cook! Preheat your skillet over medium heat. Use a little coconut oil or cooking spray to coat the pan. This helps the pancakes not stick. Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Leave space between them. They will spread out a bit. Cook the pancakes for 2-3 minutes. Watch for bubbles on top and edges that look set. Then, carefully flip them over. Cook for 1-2 more minutes until they are golden brown. After cooking, transfer the pancakes to a plate. Cover them with a kitchen towel to keep warm. For toppings, use what you love! Maple syrup, fresh fruits, or a dollop of yogurt are great choices. You can even stack them high and add sliced bananas on top. A little drizzle of honey or maple syrup makes them look amazing! - Over-blending the batter: Blending too much can make your pancakes tough. Aim for a smooth mix but stop once combined. You want some texture for fluffiness. - Not preheating the skillet: If the skillet isn't hot enough, pancakes can stick and won’t cook well. Always preheat your pan for a few minutes before pouring the batter. - Ideal skillet temperature: Use medium heat for cooking. Too hot can burn them, while too cool makes them soggy. A good test is to sprinkle water on the pan; if it sizzles, it’s ready. - Cooking time tips: Cook each pancake for 2-3 minutes on one side. Wait for bubbles to form before flipping. After flipping, cook for another 1-2 minutes. This timing helps to keep them fluffy. - Best blenders for pancake batter: A high-speed blender works great. It makes a smooth batter quickly. Brands like Vitamix or NutriBullet are excellent choices. - Recommended skillet types: A non-stick skillet is best. It helps prevent sticking and makes flipping easy. If you like, use a cast-iron skillet for even heating. Just be sure to grease it well! {{image_2}} You can make your banana oat pancakes even more fun. Adding chocolate chips gives a sweet touch. Just fold in a handful before cooking. The chips melt and create gooey pockets of chocolate in each bite. You can also incorporate nuts or seeds. Chopped walnuts or sliced almonds add crunch and healthy fats. Flaxseeds or chia seeds boost nutrition. Just mix in a few tablespoons for added benefits. For a gluten-free option, stick with rolled oats. Oats are naturally gluten-free, but check for certified gluten-free labels. This ensures no cross-contamination occurs during processing. If you want a vegan version, swap the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. This acts as a great binder in your pancakes. Get creative with toppings! Try yogurt, fresh berries, or a drizzle of honey. You can also use nut butter for extra flavor and richness. For pancake stacks, layer pancakes with sliced bananas and a sprinkle of cinnamon. This not only looks great but also tastes amazing. You can stack them high and enjoy a delicious breakfast treat! To keep your banana oat blender pancakes fresh, store them in the fridge. Place them in an airtight container. They will last for about 3-4 days. If you want to save them for a longer time, freezing is a good option. To freeze, stack pancakes with parchment paper between each one. Then, place them in a freezer-safe bag. They can stay frozen for up to 2 months. When you're ready to eat them again, reheating is easy. The best methods are using a microwave or a skillet. If using the microwave, place pancakes on a plate and cover with a damp paper towel. Heat in 30-second bursts until warm. For the skillet, use low heat. Add a little coconut oil to the pan and warm pancakes for about 1-2 minutes on each side. This will keep them fluffy and delicious. You can use several egg substitutes for binding. Applesauce works well. Use 1/4 cup of unsweetened applesauce per egg. You can also use mashed bananas, flaxseed meal, or chia seeds. For flaxseed, mix 1 tablespoon with 2.5 tablespoons of water and let it sit for a few minutes. This mixture binds just like eggs. Yes, you can use quick oats. They blend faster, giving a smoother batter. However, quick oats may make the pancakes softer. Rolled oats add a bit of texture and chew. If you prefer a heartier pancake, stick with rolled oats. You can use natural sweeteners like mashed bananas or unsweetened applesauce. Both add sweetness without added sugar. You can also try stevia or monk fruit as sugar alternatives. Adjust the amount based on your taste. These pancakes pair well with many sides and drinks. Fresh fruits like berries or sliced bananas are great. Yogurt adds creaminess, while honey or maple syrup gives sweetness. For drinks, try a glass of almond milk or fresh orange juice. We explored how to make delicious banana oat pancakes. Start with ripe bananas and rolled oats, then blend in eggs, milk, and spices. Follow simple steps to cook the batter just right. You can also add options like chocolate chips or nuts for extra flavor. Store leftovers wisely and reheat for a fluffy treat. With these tips and tricks, you’ll make perfect pancakes every time. Enjoy experimenting with different toppings and variations to keep breakfast exciting. Happy cooking!

Banana Oat Blender Pancakes

Start your day right with these easy Banana Oat Blender Pancakes! Made with just ripe bananas, rolled oats, and a few simple ingredients, these delicious pancakes are healthy and quick to prepare. In just 15 minutes, you can enjoy fluffy, nutritious pancakes perfect for breakfast or brunch. Click to explore the full recipe and learn how to whip up this delightful dish that'll keep everyone coming back for seconds!
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Ingredients
  

2 ripe bananas

1 cup rolled oats

1 cup almond milk (or any milk of your choice)

2 large eggs

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

A pinch of salt

Coconut oil or cooking spray for the skillet

Instructions
 

In a blender, combine the ripe bananas, rolled oats, almond milk, eggs, baking powder, vanilla extract, cinnamon, and salt. Blend on high until the mixture is smooth and resembles pancake batter. The consistency should be pourable but thick enough to hold its shape.

    Preheat a non-stick skillet or frying pan over medium heat. Use a small amount of coconut oil or cooking spray to lightly grease the pan.

      Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the pan for each pancake. Allow space between pancakes as they will spread slightly.

        Cook the pancakes for 2-3 minutes or until you see bubbles forming on the surface and the edges looking set.

          Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.

            Transfer the cooked pancakes to a plate and cover loosely with a clean kitchen towel to keep warm while you finish cooking the remaining pancakes.

              Serve pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or a dollop of yogurt.

                Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4-6 pancakes

                  - Presentation Tips: Stack the pancakes high on a plate and top with sliced bananas, a drizzle of honey or maple syrup, and a sprinkle of cinnamon for an attractive finish.