These banana oat pancakes are a delightful and healthy twist on traditional pancakes. Perfect for breakfast or brunch, they are easy to make and packed with nutritious ingredients. The combination of ripe bananas and rolled oats creates a naturally sweet and hearty pancake that will keep you satisfied throughout the morning.
If you don't usually have rolled oats in your pantry, you might need to pick some up at the supermarket. They are typically found in the cereal or baking aisle. Additionally, make sure you have baking powder on hand, as it is essential for giving the pancakes their fluffy texture. The rest of the ingredients like bananas, eggs, milk, vanilla extract, and a pinch of salt are common household items.
Ingredients for Banana Oat Pancake Recipe
Bananas: Ripe bananas add natural sweetness and moisture to the pancakes.
Rolled oats: These provide a hearty texture and are a great source of fiber.
Eggs: Eggs help bind the ingredients together and add protein.
Milk: Milk adds moisture and helps create a smooth batter.
Baking powder: This leavening agent helps the pancakes rise and become fluffy.
Vanilla extract: Adds a touch of sweetness and enhances the flavor.
Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
Technique Tip for This Recipe
To achieve a smoother batter, soak the rolled oats in milk for about 10 minutes before blending. This softens the oats and ensures a more uniform texture in your banana oat pancakes.
Suggested Side Dishes
Alternative Ingredients
ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the pancakes.
ripe bananas - Substitute with pumpkin puree: Pumpkin puree adds a different flavor but maintains the moisture and texture.
rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar texture and are also gluten-free.
rolled oats - Substitute with whole wheat flour: Whole wheat flour can provide a similar structure but will change the texture slightly.
eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) work well as a binder and are vegan.
eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds + 3 tablespoon water per egg) also act as a binder and are vegan.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency.
milk - Substitute with coconut milk: Coconut milk adds a different flavor and is also a dairy-free option.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and can be used in place of regular flour and baking powder.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.
vanilla extract - Substitute with maple syrup: Maple syrup adds sweetness and a hint of flavor.
salt - Substitute with sea salt: Sea salt provides a similar taste and can be used in the same quantity.
salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used similarly in recipes.
Other Alternative Recipes
How to Store / Freeze Your Pancakes
Allow the banana oat pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the pancakes soggy.
For short-term storage, place the cooled pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.
To freeze, lay the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours or until they are firm. This prevents them from sticking together.
Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
When ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat on high for about 20-30 seconds. For the toaster, simply pop them in like you would with bread. For the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes.
If you prefer a crispier texture, reheat the pancakes in a non-stick pan over medium heat for a few minutes on each side until heated through.
Serve your reheated banana oat pancakes with your favorite toppings, such as fresh berries, maple syrup, or a dollop of Greek yogurt.
How to Reheat Leftovers
Microwave Method: Place the banana oat pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for about 20-30 seconds per pancake. Check if they are warm enough; if not, continue heating in 10-second intervals.
Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover the baking sheet with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are heated through.
Toaster Method: If you prefer a slightly crispy texture, you can reheat the pancakes in a toaster. Simply place them in the toaster on a low setting and toast until they are warmed and slightly crispy.
Stovetop Method: Heat a non-stick pan over medium heat. Lightly grease the pan with butter or cooking spray. Place the pancakes in the pan and cook for about 1-2 minutes on each side, or until they are heated through.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in the air fryer basket in a single layer. Heat for about 3-4 minutes, flipping halfway through, until they are warmed and slightly crispy.
Best Tools for This Recipe
Blender: To blend all the ingredients until smooth, ensuring a consistent batter.
Non-stick pan: To cook the pancakes without them sticking, making flipping easier.
Spatula: To flip the pancakes once bubbles form on the surface.
Measuring cups: To measure out the rolled oats and milk accurately.
Measuring spoons: To measure the baking powder, vanilla extract, and salt precisely.
Mixing bowl: Optional, if you prefer to mix ingredients before blending.
Whisk: Optional, for pre-mixing the eggs and milk before adding to the blender.
Ladle or measuring cup: To pour the batter onto the pan in consistent portions.
Plate: To serve the pancakes once they are cooked.
Fork: To check the doneness of the pancakes if needed.
How to Save Time on Making Pancakes
Pre-blend the batter: Blend all ingredients the night before and store the batter in the fridge. This way, you can pour and cook directly in the morning.
Use a non-stick pan: A non-stick pan requires less greasing and makes flipping pancakes easier, saving you time and effort.
Batch cooking: Cook multiple pancakes at once if your pan is large enough. This reduces the overall cooking time.
Quick toppings: Prepare your favorite toppings like fruits or syrup in advance, so you can serve the pancakes immediately.
Banana Oat Pancake Recipe
Ingredients
Main Ingredients
- 2 Bananas ripe
- 2 cups Rolled oats
- 2 Eggs
- 1 cup Milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- 1. Blend all ingredients in a blender until smooth.
- 2. Heat a non-stick pan over medium heat and lightly grease it.
- 3. Pour batter onto the pan to form pancakes of desired size.
- 4. Cook until bubbles form on the surface, then flip and cook until golden brown.
- 5. Serve warm with your favorite toppings.
Nutritional Value
Keywords
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