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To make banana oatmeal pancakes, you need just a few simple items. The key ingredients are: - 1 ripe banana, mashed - 1 cup rolled oats - 1 cup milk (dairy or non-dairy) - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1 tablespoon honey or maple syrup (optional) - 1 egg (or flax egg for vegan option) - Cooking spray or butter for frying These ingredients come together to create a tasty and healthy breakfast. You can enhance your pancakes with some optional ingredients. Consider adding: - 1 teaspoon vanilla extract for sweetness - A handful of nuts like walnuts or pecans for crunch - Chocolate chips for a fun treat - Fresh fruit such as blueberries or strawberries for extra flavor These additions can make your pancakes even more exciting! If you have dietary needs, you can easily swap some ingredients. Here are some ideas: - Use almond milk or soy milk instead of dairy milk. - Replace the egg with a flax egg for a vegan option. - Use gluten-free oats if you need a gluten-free recipe. These substitutions keep the pancakes delicious while fitting your diet. For the full recipe, check the section above! To make the batter, start with one ripe banana. Mash it in a mixing bowl until smooth. Next, add one cup of rolled oats and one cup of your choice of milk. This can be dairy or a non-dairy option. Stir in one teaspoon of baking powder, half a teaspoon of cinnamon, and a quarter teaspoon of salt. If you want a bit of sweetness, now is the time to add one tablespoon of honey or maple syrup. Finally, crack in one egg or substitute with a flax egg if you prefer a vegan option. Mix everything together well. Let the batter sit for about five to ten minutes. This helps the oats soak up the liquid. Now it’s time to cook! Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or butter to prevent sticking. Pour about a quarter cup of the batter for each pancake onto the skillet. Watch for bubbles to form on the surface. This will take about two to three minutes. Once you see bubbles, flip the pancake. Cook for one to two more minutes until golden brown. Once cooked, transfer the pancakes to a plate and repeat with the rest of the batter. For a fun and tasty presentation, stack the pancakes high on a plate. Drizzle them with maple syrup or honey. Top with slices of fresh banana and a sprinkle of cinnamon. This makes for a colorful and delicious breakfast. You can also serve these pancakes with a side of fresh berries for extra flavor and nutrition. If you want to get creative, try adding nuts or chocolate chips into the batter for more texture. For the full recipe, check the earlier section! To make the best banana oatmeal pancakes, heat your skillet over medium heat. A hot skillet helps the pancakes cook evenly. Use a non-stick skillet or a griddle for easy flipping. Lightly grease the surface with cooking spray or butter. This step prevents sticking and creates a nice golden crust. The thickness of your batter matters. If it’s too thick, add a bit more milk. This helps the pancakes spread out and cook evenly. If it’s too thin, sprinkle in a bit more oatmeal. Let the batter sit for 5-10 minutes. This time allows the oats to soak up the liquid and thicken. To keep your pancakes warm, place them on a plate. Cover the plate with aluminum foil. You can also use an oven set to a low temperature. This method keeps pancakes warm without cooking them further. Serve them fresh and warm for the best taste. For the full recipe, refer to the detailed instructions provided above. {{image_2}} If you need gluten-free pancakes, use gluten-free oats. They work just as well. Check the label to make sure they are certified gluten-free. You can also swap regular milk for almond or oat milk. This keeps your pancakes tasty and safe for gluten sensitivities. You can make your pancakes even better by adding mix-ins. Chopped nuts, like walnuts or pecans, give a nice crunch. Chocolate chips add sweetness, which kids love. You can toss in berries or diced apples for extra fruit flavor. Mix these in after combining your batter. Just a handful will do! To make these pancakes vegan, you can use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or another plant-based milk instead of cow's milk. This way, everyone can enjoy the pancakes without eggs or dairy! For the full recipe, check out the detailed instructions. You can store leftover pancakes in the fridge. Place them in an airtight container. They stay fresh for up to three days. To keep them from sticking, add parchment paper between layers. When ready to eat, just take them out. Freezing pancakes is a great option. First, let them cool completely. Next, stack them with parchment paper in between. Use a freezer-safe bag or container. They can last up to two months in the freezer. To use, just thaw them overnight in the fridge. Reheating pancakes is easy. You can use a microwave or a skillet. For the microwave, heat for 30 seconds on high. Check the warmth and add more time if needed. If using a skillet, heat on low for a few minutes. Enjoy your pancakes warm! You can find the full recipe for banana oatmeal pancakes to make more when you run out. You can use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. This simple swap keeps the pancakes tasty and binds the ingredients together. Yes, you can use instant oats. They will make a softer pancake. Just note that the texture may be different. If you want a chewier pancake, stick with rolled oats. Both types will give you a delicious result, so choose what you have on hand. Banana oatmeal pancakes are packed with nutrients. They have fiber from oats, which helps digestion. Bananas add potassium, great for your heart and muscles. Plus, these pancakes are naturally sweet, so you can use less sugar. They are a wholesome choice for breakfast. Look for bubbles on the surface of the pancakes. When you see bubbles, it’s time to flip them. Cook until both sides are golden brown. You can also check by pressing lightly; if they spring back, they’re ready. Perfect pancakes make breakfast fun! For the full recipe, check the section above. You learned how to make banana oatmeal pancakes from scratch. We explored key ingredients and substitutions for different diets. The step-by-step guide helps you prepare and cook perfectly fluffy pancakes. Tips and tricks ensure your pancakes are warm and delicious. I shared fun variations for everyone, plus storage tips for your leftovers. Banana oatmeal pancakes are a fun and healthy treat. I hope you enjoy making them again and again!

Banana Oatmeal Pancakes

Start your day with my delicious and easy banana oatmeal pancakes, perfect for busy mornings or lazy weekends! These fluffy pancakes blend wholesome oats and ripe bananas for a nutritious breakfast everyone will love. I’ll guide you through simple steps, tasty mix-ins, and clever storage tips. Click through to explore this delightful recipe and discover how to make your mornings a little sweeter with these satisfying pancakes!
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Ingredients
  

1 ripe banana, mashed

1 cup rolled oats

1 cup milk (dairy or non-dairy)

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon honey or maple syrup (optional)

1 egg (or flax egg for vegan option)

Cooking spray or butter for frying

Instructions
 

In a mixing bowl, mash the ripe banana until smooth.

    Add the rolled oats, milk, baking powder, cinnamon, salt, and egg (or flax egg) to the mashed banana. Stir well until all the ingredients are combined. If using honey or maple syrup, add it in at this stage for a touch of sweetness.

      Let the mixture sit for about 5-10 minutes, allowing the oats to absorb some of the liquid.

        Preheat a non-stick skillet or griddle over medium heat, then lightly grease with cooking spray or butter.

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

            Transfer the cooked pancakes to a plate and repeat with the remaining batter.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                - Presentation Tips: Stack the pancakes on a plate, drizzle with maple syrup or honey, and top with sliced bananas and a sprinkle of cinnamon for an appealing look. Serve with a side of fresh berries for added color!