Banana Oat Pancakes

Today we're making a go to favorite in our house, Banana Oat Pancakes - a recipe that's as nutritious as it is delicious, and as easy to make as it is satisfying to taste.

The beauty of this banana oat pancake recipe is in its versatility and timelessness. Whether you're hosting a Sunday brunch or in need of a quick mid-week breakfast, these Banana Oat Pancakes never disappoint.

They carry an essence of tradition and the comfort of home while being flexible enough for modern dietary preferences like gluten-free.

And, who can resist the charm of pancakes at a Christmas breakfast or an Easter brunch?

What You'll Love About This Recipe

• Nutrient-packed: These pancakes are filled with the goodness of oats and bananas - providing fiber, protein, and essential vitamins.
• Gluten-free: This is a great option for those with dietary restrictions.
• Quick and easy: From start to finish, you'll have a delicious breakfast ready in under 30 minutes.
• Customizable: Love blueberries? Chocolate chips? Go ahead and add them!

Ingredients

To make these delicious healthy pancakes you'll need:

Bananas: You'll want to use rip bananas for sweeter pancakes. The brown-spotted ones are ideal for their sweetness and ease of blending.

Eggs: They add structure and richness to the batter.

Milk: For that smooth, pourable consistency.

Vanilla Extract: To elevate the flavors with a hint of sweetness.

Old Fashioned Rolled Oats: Chosen for their wholesome texture and added fiber. If you are gluten free, make sure to choose the gluten free version to avoid contamination. You can also use old fashioned oats.

Baking Powder: The key to light and fluffy pancakes.

Ground Cinnamon: To provide that warm, comforting flavor.

Salt: Just a pinch to balance the sweetness.

Olive Oil: For cooking - ensures your pancakes don't stick and adds a savory note.

Pure Maple Syrup: Real maple syrup makes for tasty pancakes with lots of flavor. But you can use any of your favorite toppings like banana slices, almond butter, or fresh fruit.

Equipment and Tools

You'll need a blender to create a smooth batter, and a frying pan or griddle for cooking.

The blender makes for easy banana oatmeal pancakes.

Don't have a blender? A food processor or immersion blender would do the job too.

As for the pan, a heavy-bottomed skillet could also work wonderfully.

Instructions

Start by adding all of your ingredients into the blender.

Blend them until they are completely smooth - you're looking for a creamy consistency without any lumps.

Let the batter rest a bit; this allows the baking powder to start working its magic, contributing to the fluffiness of the pancakes.

Heat your pan or griddle over medium heat and lightly coat it with olive oil.

Pour ⅓ cup of batter onto the heated surface and let it cook for 2-4 minutes.

You'll know it's time to flip when the pancake begins to bubble and the edges turn golden brown.

Cook the flipped side for another 2-3 minutes.

Remember to re-spray the pan between each batch, and, for optimal results, rinse the pan with cold water every other batch.

Finally, stack up your pancakes and top with butter and syrup.

These taste best when topped with real maple syrup, but of course, you can use your favorite pancake toppings.

Top Tips

Watch Your Heat: Pancakes can be a bit finicky when it comes to the cooking temperature. Too high and burn on the outside while remaining raw inside. Too low, and they'll take forever to cook and won't have that beautiful golden-brown color. Aim for medium heat and adjust as needed. Remember, if your pancakes are burning within 4 minutes, turn down the heat. A smoky pan is also an indicator of high heat.

Patience is Key: Once your batter is on the pan, let it cook undisturbed until bubbles start to form on the surface and the edges look set. This is your cue that it's time to flip. Flipping too early can result in a mess and undercooked pancakes.

Freshen Up Your Pan: To keep your pancakes from sticking and to ensure even cooking, spray your pan with a bit of olive oil between each batch. Also, for best results, wipe out the pan every other batch. This removes any residual batter or crumbs that might burn and impart a burnt taste to your next batch.

Rest Your Batter: It might seem tempting to start cooking right after you've blended your batter, but giving it a few minutes to rest allows the baking powder to start working, giving you fluffier pancakes.

Consistent Sizing: For uniformly cooked pancakes, use the same amount of batter for each one. A ⅓ cup measure works well for standard-sized pancakes. Using different amounts will alter cooking times and could result in some pancakes being done before others.

Test Pancake: Making a small test pancake with a spoonful of batter can help you adjust the heat correctly before you start with your actual pancakes. If it's cooking too fast or too slow, adjust the heat accordingly.

Substitutions

Want to make vegan banana oatmeal pancakes? Here's a few substitutions that work well:

You can substitute the milk with any non-dairy milk like almond or soy for a lactose-free version. If you're vegan, use a flax egg in place of a regular egg.

Variations

Feeling creative? You can add in blueberries, chocolate chips, or even a spoonful of peanut butter into the batter. Top with yogurt, honey, or maple syrup for extra deliciousness!

Storage

Storage Instructions

Once you've made your delicious batch of Banana Oatmeal Pancakes, it's very likely you might have some left over.

But don't worry, leftover pancakes store exceptionally well, allowing you to enjoy them for breakfast over the next few days or even as a sweet and nutritious snack.

Before storing your pancakes, it's critical to let them cool down completely. Storing hot or even warm pancakes can cause condensation to form within your storage container, which could make your pancakes soggy or even promote the growth of bacteria.

Refrigeration: You can store your pancakes in the refrigerator for up to 3 days. To do this, take your cooled pancakes and place them in a single layer in an airtight container.

Freezing: Freezing your pancakes is a great way to have a ready-made breakfast for even the busiest of mornings. To freeze your pancakes, lay them in a single layer on a baking sheet covered with parchment paper.

Place the baking sheet in the freezer for about two hours or until the pancakes are completely frozen. Once frozen, transfer the pancakes to a zip-top freezer bag or airtight container, again placing parchment or wax paper between layers if you need to stack them.

This method prevents the pancakes from freezing together, making it easy to remove just the number of pancakes you want.

Properly stored, your pancakes will maintain the best quality for about 1-2 months in the freezer, but they'll remain safe to eat beyond that time.

Reheating: When you're ready to enjoy your pancakes, reheating is a breeze. If they're refrigerated, simply microwave them for 20-30 seconds, or warm them up in a toaster or conventional oven at 350°F for about 10 minutes.

For frozen pancakes, there's no need to thaw. You can reheat them in the microwave, starting with a minute and adding time as needed.

Alternatively, heat them directly in the toaster or in the oven at 375°F for about 15 minutes or until warmed through.

So, don't worry about making too many Banana Oat Pancakes - their storability means you're just making breakfast in advance!

Enjoy your pancakes whenever the craving hits, knowing they'll still be as delicious as when you first made them.