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- 1 cup rolled oats - 1 ripe banana, mashed - 1 cup milk (dairy or non-dairy) - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - Pinch of salt When I make banana oatmeal pancakes, I love using rolled oats. They give the pancakes a nice texture. The ripe banana adds sweetness and flavor. You can choose any milk you like, whether it’s dairy or plant-based. Eggs help bind everything together. Vanilla extract brings warmth to the taste. Baking powder makes the pancakes fluffy. A bit of cinnamon adds a cozy spice. Don't forget a pinch of salt to balance the flavors. - Cooking spray or butter for the pan - Toppings: sliced bananas, maple syrup, nuts, or berries Using cooking spray or butter on the pan helps prevent sticking. Toppings are where you can get creative. I enjoy adding sliced bananas for extra fruitiness. A drizzle of maple syrup makes everything sweeter. Chopped nuts add crunch and flavor. Berries can bring a burst of freshness. For the Full Recipe, check out the detailed instructions. Enjoy your cooking! First, take your rolled oats and put them in a blender. Blend them until they reach a flour-like consistency. This step is key. Oat flour gives the pancakes a nice texture and adds fiber. Now, add the mashed banana to the blender. Next, pour in the milk, crack in the eggs, and add the vanilla extract. Don't forget the baking powder, cinnamon, and a pinch of salt. Blend everything until it's smooth and well-combined. This should take about 30 seconds. Your batter should be thick and creamy, ready for cooking. Let the batter rest for about 5-10 minutes. This allows it to thicken a bit more. While it rests, heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or butter. Pour about 1/4 cup of batter for each pancake. Cook them for 2-3 minutes. Watch for bubbles to form on the surface and the edges to set. Once you see them, it’s time to flip! Cook for another 2-3 minutes until they turn golden brown. Repeat this with the remaining batter. Enjoy your delicious banana oatmeal pancakes from the full recipe! To know when to flip your pancakes, watch for bubbles. When bubbles form on the surface, it’s time to flip. The edges will also look set. If the pancakes are browning too fast, lower the heat. Cooking time can change based on your stove and pan. Always keep an eye on them. You can make these pancakes your own! Try adding chocolate chips or nuts for extra flavor. If you need a vegan option, use flax eggs instead of real eggs. You can also swap regular milk for non-dairy milk. For gluten-free pancakes, use certified gluten-free oats. For the full recipe, check out the section above. Enjoy your cooking! {{image_2}} You can make banana oatmeal pancakes even better by adding protein powder. This boosts the nutrition and keeps you full longer. Just mix in a scoop of your favorite protein powder in the batter. Another great idea is to add seeds like flax or chia. These seeds add fiber and healthy fats. Simply mix in a tablespoon or two into your pancake batter for an extra crunch and nutrition. Let’s make your pancakes more exciting with different spices. Nutmeg and ginger can add warmth and flavor. Just a pinch of either spice can change the whole taste. You can also use flavored milk, like almond or coconut. These milks bring a unique twist to the pancakes. Use them instead of regular milk in the recipe for a tasty surprise. For the full recipe, check out the detailed instructions above. After you make banana oatmeal pancakes, store any leftovers in the fridge. Place them in an airtight container. They will stay fresh for up to three days. When you want to reheat, simply use a microwave or a skillet. If using a microwave, heat them for about 30 seconds to 1 minute. In a skillet, warm them over low heat for 2-3 minutes on each side. This will help keep them soft and tasty. Freezing pancakes is a great way to save them for later. Let the pancakes cool completely. Then, stack them with parchment paper in between each pancake. Place the stack in a freezer-safe bag or container. They can last up to two months in the freezer. When you are ready to eat, take out what you need. Thaw them in the fridge overnight or at room temperature for a few hours. For reheating, use the microwave for 1-2 minutes or a skillet for about 3-4 minutes. Enjoy your pancakes just like fresh! Banana oatmeal pancakes can last up to three days in the fridge. Store them in an airtight container. If you want them to last longer, freeze them. They can stay fresh for up to three months in the freezer. Yes, you can make the batter ahead of time. Just mix all the ingredients and keep the batter in the fridge. Use it within 24 hours for the best taste and texture. Shake or stir the batter before cooking, as it may thicken. Yes, banana oatmeal pancakes can be gluten-free if you use certified gluten-free oats. Check the label to be sure. The rest of the ingredients are naturally gluten-free, making it a safe option for those with gluten allergies. To keep pancakes warm, place them on a baking sheet in a low oven (around 200°F or 93°C). Cover them with a clean kitchen towel to keep them warm and moist until serving. This way, everyone enjoys warm pancakes at the same time! In this post, we covered how to make banana oatmeal pancakes step by step. We looked at key ingredients, cooking tips, and ways to customize your pancakes to fit your taste. Whether you want to add chocolate chips or store leftovers, you now have all the tools to create a delicious breakfast. Enjoy making these pancakes and have fun experimenting with flavors! You’ll find a great meal that fits your life.

Banana Oatmeal Pancakes

Start your day deliciously with my easy banana oatmeal pancakes recipe! Made with just rolled oats, ripe bananas, eggs, and milk, these pancakes are not only simple to whip up but also healthy and family-approved. Perfect for busy mornings or relaxing weekends, they offer a delightful blend of flavor and nutrition. Click through to explore the full recipe and tips to customize your pancakes to perfection!
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed

1 cup milk (dairy or non-dairy)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon cinnamon

Pinch of salt

Cooking spray or butter for the pan

Optional toppings: sliced bananas, maple syrup, nuts, or berries

Instructions
 

In a blender, combine the rolled oats and blend until they reach a flour-like consistency.

    Add the mashed banana, milk, eggs, vanilla extract, baking powder, cinnamon, and salt to the blended oats. Blend until the mixture is smooth and well-combined, about 30 seconds.

      Let the batter rest for about 5-10 minutes to thicken slightly.

        Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or butter.

          Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.

            Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.

              Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Stack the pancakes on a serving plate and top with sliced bananas, a drizzle of maple syrup, and a sprinkle of chopped nuts or fresh berries for a colorful and appetizing presentation. Enjoy warm!