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To make these tasty pancakes, gather these simple ingredients: - 1 cup rolled oats - 1 ripe banana, mashed - 1 cup milk (dairy or non-dairy) - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - A pinch of salt - Coconut oil (for cooking) These ingredients create a soft, fluffy texture. The banana adds natural sweetness. The oats give a hearty feel, perfect for breakfast. You can make your pancakes even better! Try these toppings: - Maple syrup - Fresh fruits like bananas or berries - Nuts for crunch - Yogurt for creaminess These toppings not only add flavor but also make your meal more fun. You can mix and match to find your favorite combo. If you have special dietary needs, don’t worry! Here are some substitutes: - Use almond milk or oat milk instead of regular milk. - Replace eggs with flaxseed meal (1 tablespoon mixed with 3 tablespoons water). - For gluten-free options, choose certified gluten-free oats. These swaps keep the taste great while meeting your needs. Enjoy your pancakes without worry! First, take 1 cup of rolled oats. Place them in a blender or food processor. Blend the oats until they look like fine flour. This step makes the pancakes light and fluffy. Using oat flour adds a nice texture and flavor. Next, add the mashed banana to the oat flour. Then pour in 1 cup of milk, 2 large eggs, and 1 teaspoon of baking powder. Include 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a pinch of salt. Blend everything until it is smooth. Let the batter sit for 5-10 minutes. This helps it to thicken and create a better pancake. Now, heat a non-stick skillet over medium heat. Add a small amount of coconut oil to coat the pan. Pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown. Keep cooking the remaining batter. You will make about 4-6 pancakes. Serve them warm with maple syrup and fresh fruit. You can find the full recipe in the sections above. To get fluffy pancakes, let the batter rest for 5-10 minutes. This helps the oats absorb the liquid. Always use a medium heat. If it’s too hot, the pancakes will burn outside but stay raw inside. A non-stick skillet is key. This way, the pancakes won’t stick, and flipping will be easy. If you have leftovers, store them in an airtight container. Keep them in the fridge for up to three days. To reheat, use a skillet over low heat. You can also use a microwave for quick reheating. Just place a damp paper towel over the pancakes to keep them moist. One common mistake is overmixing the batter. This can make the pancakes tough. Another mistake is cooking them on too high heat. Keep an eye on the cooking time. They should bubble before you flip them. Lastly, don’t skip the oil in the pan. It helps the pancakes cook evenly. For more details, check the Full Recipe. {{image_2}} You can boost the taste of your banana oatmeal pancakes with extracts. Vanilla is a classic choice, but almond extract adds a nice twist. Just add a few drops to the batter. Maple extract is another fun option that enhances the pancake’s sweetness. Explore your pantry for flavors you enjoy. Want to mix it up? Toss in some blueberries or chopped apples! They add sweetness and a pop of color. You can fold them right into the batter before cooking. Try using strawberries or even peaches for a summer vibe. Each fruit gives a unique taste, so feel free to experiment. If you need a gluten-free option, swap rolled oats for gluten-free oats. This keeps the pancakes tasty and safe for those with gluten issues. You can also use almond flour or coconut flour for a different texture. These options keep the pancakes healthy while still being delicious. For the full recipe, check above. You can store leftover pancakes in the fridge. Place them in an airtight container. They will last up to three days. When ready to eat, just reheat them. You can use a microwave or a skillet. Freezing pancakes is a great way to save time. Stack the cooled pancakes with parchment paper between each one. Then, place the stack in a freezer bag. They can last up to two months in the freezer. To thaw pancakes, take them out of the freezer and place them in the fridge overnight. If you're in a hurry, microwave them for about 30 seconds. For crispiness, reheat them in a skillet over low heat. This keeps them warm and tasty. Enjoy your Banana Oatmeal Pancakes anytime! For the full recipe, check above. Yes, you can easily make banana oatmeal pancakes vegan. Simply replace the eggs with flaxseed meal or chia seeds. Use one tablespoon of flaxseed meal mixed with two and a half tablespoons of water for each egg. Let it sit for five minutes until it thickens. Instead of cow's milk, you can use almond milk, soy milk, or oat milk. This keeps the pancakes soft and tasty. To make your pancakes fluffier, you need to add a bit of baking powder. This recipe already includes one teaspoon, which helps. You can also separate the egg whites from the yolks. Beat the egg whites until they are stiff, then fold them into the batter gently. This extra air makes the pancakes rise higher. If you don’t have eggs, don't worry! You can use different substitutes. As mentioned, flaxseed meal or chia seeds work great. You can also use mashed bananas or unsweetened applesauce. Use a quarter cup for each egg you want to replace. These options will keep your pancakes moist and delicious. Don't forget to check out the Full Recipe for more details! Banana oatmeal pancakes are a simple, tasty treat. We discussed ingredients, mixing, and cooking steps to get it right. I shared tips to avoid common mistakes and how to store leftovers properly. You can explore variations with fruits or gluten-free choices for healthy options. Remember, it’s fun to try new flavors and make this recipe your own. Enjoy pancakes with friends or family!

- Banana Oatmeal Pancakes

Start your day right with these delicious Banana Oatmeal Pancakes! This quick and tasty recipe is perfect for busy mornings, packed with flavor and nutrition. Learn how to make fluffy pancakes using simple ingredients, and discover fun variations with fruits and toppings to customize your breakfast. Whether you prefer them classic or with a twist, this easy guide will have you flipping pancakes like a pro. Click through to explore the full recipe and elevate your mornings!
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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 baking powder

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

A pinch of salt

Coconut oil (for cooking)

Maple syrup and fresh fruit for serving

Instructions
 

In a blender or food processor, blend the rolled oats until they resemble a fine flour-like consistency.

    Add the mashed banana, milk, eggs, baking powder, vanilla extract, cinnamon, and a pinch of salt to the blended oats. Blend until the mixture is smooth and well combined.

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

        Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the surface.

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

            Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

              Repeat the process with the remaining batter, adding more oil as needed to the skillet.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: Approximately 4-6 pancakes

                  - Serving Suggestions: Stack the pancakes on a plate, drizzle with maple syrup, and top with fresh fruit slices (like bananas, berries, or nuts) for an extra delicious breakfast!