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To make tasty banana oatmeal pancakes, you need: - 1 cup rolled oats - 1 ripe banana, mashed - 1/2 cup milk (dairy or plant-based) - 1/2 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg (optional) - 1 egg (or 1/4 cup unsweetened applesauce for a vegan option) - 1 teaspoon vanilla extract - Pinch of salt - Coconut oil or butter for cooking These ingredients blend well to create fluffy pancakes. The oats serve as a great base, while the banana adds natural sweetness. You can add some fun extras to boost the flavor: - Chopped nuts for crunch - Chocolate chips for sweetness - Berries for a fresh touch These ingredients let you change up the taste. You can mix or match based on what you like. If you don’t have an ingredient, don't worry! Here are some swaps: - Use almond milk instead of regular milk. - Swap the egg for flaxseed meal mixed with water. - You can replace cinnamon with pumpkin spice for a new flavor. These options help you make pancakes fit your needs. Feel free to get creative! For the full recipe, check out the details above. Begin by placing 1 cup of rolled oats in your blender. Blend them until they turn into a fine flour. This oat flour will serve as the base for your pancakes. Using oats makes them gluten-free. It also adds fiber and nutrients. Next, grab a bowl and mash 1 ripe banana. Then, add 1/2 cup of milk, 1 egg (or 1/4 cup applesauce), and 1 teaspoon of vanilla extract. Mix these wet ingredients well. You want a smooth consistency. This step adds moisture and flavor to your pancakes. Now, combine the oat flour with your wet mixture. Add 1/2 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and a pinch of salt. If you like, add 1/4 teaspoon of nutmeg. Stir everything gently until just mixed. A few lumps are okay; don’t overmix. Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter. Let it melt and coat the bottom of the pan. This will help prevent sticking and give your pancakes a nice brown color. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them for 2-3 minutes until bubbles form on the top. Flip the pancakes and cook for another 2-3 minutes until they turn golden brown. Keep an eye on them; they cook fast! Stack your pancakes on a warm plate. Drizzle with maple syrup and add fresh fruit on top. Berries or banana slices work great. This adds color and extra flavor. Enjoy your delicious and healthy Banana Oatmeal Pancakes! For complete details, check the Full Recipe. To get the best texture, blend the oats well. You want them to be fine like flour. This makes the pancakes light and fluffy. Don’t overmix your batter; a few lumps are fine. Letting the batter rest for a few minutes helps too. This allows the oats to absorb some moisture. One common mistake is using old bananas. You need ripe bananas for sweetness and flavor. Another error is cooking the pancakes on too high heat. Keep the heat medium to avoid burning. Also, don’t flip too soon. Wait for bubbles to form on top before flipping. Toppings can make your pancakes shine! I love to add fresh fruit like strawberries or blueberries. A drizzle of maple syrup enhances the flavor. You can also sprinkle nuts for crunch or a dollop of yogurt for creaminess. For a twist, try adding a spoonful of nut butter. You can find the full recipe to explore more delicious ideas! {{image_2}} You can easily make these pancakes vegan. Just swap the egg for applesauce. Use 1/4 cup of unsweetened applesauce. This keeps the pancakes moist and fluffy. The bananas add natural sweetness. You won’t miss the egg at all! These pancakes are naturally gluten-free if you use rolled oats. Make sure your oats are certified gluten-free. This step is important to avoid cross-contamination. You blend the oats into a flour, which makes a great base. This ensures everyone can enjoy these delicious pancakes! You can add extra flavors to make these pancakes even better. Try adding chocolate chips for a sweet treat. Just mix in 1/4 cup of dark chocolate chips. For a fruity twist, add blueberries or diced strawberries. You can fold in 1/2 cup of fresh or frozen fruit. This gives a burst of flavor in every bite. These fun options keep breakfast exciting! For the full recipe, check out the details above. You can store leftover pancakes in a simple way. First, let them cool completely. Then, stack them with a piece of parchment paper between each pancake. This keeps them from sticking together. Place the stack in an airtight container. Store the container in the fridge for up to three days. This method keeps your pancakes fresh and tasty. Reheating pancakes is easy. You can use the microwave or a skillet. For the microwave, place a pancake on a plate. Heat on high for about 20-30 seconds. Check if it's warm enough. If not, heat for another 10 seconds. For the skillet, heat a little butter or oil over medium heat. Place the pancake in the skillet and warm for about 1 minute on each side. This gives a nice crispy edge. Freezing pancakes is a great way to save time. To freeze, let the pancakes cool completely. Stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to two months. When you're ready, take out the pancakes and reheat them as usual. This way, you always have a quick breakfast option! You can find the complete recipe for these pancakes in the Full Recipe section. Yes, you can use steel-cut oats, but the texture will change. Steel-cut oats are less processed, so they will not blend into a fine flour. This means your pancakes may be denser and chewier. If you want a smoother texture, stick with rolled oats. To reduce sweetness, use less banana or swap it with unsweetened applesauce. You can also skip adding maple syrup on top. Another option is to use plain yogurt as a topping instead. This adds creaminess without the extra sugar. To keep pancakes warm, preheat your oven to 200°F (93°C). Place a baking sheet inside. As you cook each pancake, transfer them to the sheet. This keeps them warm without drying them out. Yes, you can make these pancakes ahead. Cook them, then let them cool completely. Store them in an airtight container in the fridge for up to three days. You can also freeze them for later. Just reheat in the toaster or microwave when you are ready to eat. For the full recipe, check out the earlier section! Banana oatmeal pancakes are simple and fun to make. We covered the key ingredients, tasty variations, and how to store leftovers. Many options exist to fit your taste and diet, like vegan or gluten-free choices. Follow the tips to avoid common mistakes and achieve the perfect texture. This recipe is flexible, so feel free to add your favorite flavors. Enjoy a healthy treat that’s easy to make and share!

Banana Oatmeal Pancakes

Looking for a quick and delicious breakfast? Try making Banana Oatmeal Pancakes! This simple recipe combines wholesome oats and ripe bananas for fluffy pancakes that are easy to customize. Enjoy them with chocolate chips, nuts, or fresh fruit for a tasty twist. Perfect for busy mornings or a weekend treat, these pancakes are a hit with everyone. Click through to discover the full recipe and transform your mornings with this delightful dish!
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed

1/2 cup milk (dairy or plant-based)

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg (optional)

1 egg (or 1/4 cup unsweetened applesauce for a vegan option)

1 teaspoon vanilla extract

Pinch of salt

Coconut oil or butter for cooking

Maple syrup and fresh fruit for serving

Instructions
 

Blend the Oats: Place the rolled oats in a blender or food processor and blend until you achieve a fine flour consistency. This will create a gluten-free pancake base.

    Mix Wet Ingredients: In a separate bowl, combine the mashed banana, milk, egg (or applesauce), and vanilla extract. Mix until well blended.

      Combine Mixtures: Add the oat flour, baking powder, cinnamon, nutmeg (if using), and salt to the wet mixture. Stir until just combined. Don’t overmix; a few lumps are okay.

        Heat the Pan: In a non-stick skillet or griddle, heat a small amount of coconut oil or butter over medium heat.

          Cook the Pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

            Serve: Stack the pancakes on a warm plate, drizzle with maple syrup, and top with sliced fresh fruit as desired.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3