Banana Oatmeal Pancake Recipe

Bananas: Provide natural sweetness and moisture to the pancakes.

Rolled oats: Adds fiber and a hearty texture to the batter.

Eggs: Help bind the ingredients together and add protein.

Milk: Creates a smooth batter and adds richness.

Baking powder: Helps the pancakes rise and become fluffy.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Salt: Balances the sweetness and enhances the overall flavor.

When blending the bananas and oats, make sure to blend until the mixture is completely smooth to avoid any lumps in your pancakes. If the batter seems too thick, you can add a little more milk to reach your desired consistency. Additionally, let the batter rest for a few minutes before cooking to allow the oats to fully hydrate, resulting in fluffier pancakes.

• ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness.

• ripe bananas - Substitute with pumpkin puree: Pumpkin puree adds moisture and a subtle flavor, making it a good alternative.

• 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 texture, though the pancakes will be denser.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg to create a similar binding effect.

• eggs - Substitute with chia seeds and water: Mix 1 tablespoon of chia seeds with 3 tablespoons of water for each egg to achieve a similar binding effect.

• any type milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good dairy-free option.

• any type milk - Substitute with coconut milk: Coconut milk adds a rich flavor and is also a good dairy-free alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder, so you can use it in place of both the flour and baking powder.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a sweet flavor and can be used in a similar quantity.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor and can be used in a similar quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor and a bit of umami, though it will change the flavor profile slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• Allow the pancakes to cool completely on a wire rack to prevent them from becoming soggy.
• Stack the pancakes with a small piece of parchment paper between each one to avoid sticking.
• Place the stacked pancakes in an airtight container or a resealable plastic bag.
• Store the container or bag in the refrigerator for up to 3 days for optimal freshness.
• For longer storage, place the pancakes in the freezer. They can be kept frozen for up to 2 months.
• To reheat, simply pop the pancakes in the microwave for 20-30 seconds or warm them in a toaster oven until heated through.
• For a crispier texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes.
• Enjoy your banana oatmeal pancakes with your favorite toppings like fresh berries, a drizzle of maple syrup, or a dollop of yogurt.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the banana oatmeal pancakes on a baking sheet in a single layer.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on high for 20-30 seconds, checking to ensure they are heated evenly.

• Toaster Method:

  1. Place the pancakes in the toaster on a low setting.
  2. Toast them for 1-2 minutes, keeping an eye on them to avoid burning.
  3. This method gives a slightly crispy edge while keeping the inside soft.

• Stovetop Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Lightly grease the pan with butter or cooking spray.
  3. Place the pancakes in the pan and cover with a lid.
  4. Heat for 1-2 minutes on each side until they are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pancakes in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, checking halfway through to ensure they are not overcooking.

• Blender: Used to blend all the ingredients until smooth, ensuring a consistent batter.

• Non-stick pan: Essential for cooking the pancakes without them sticking to the surface.

• Spatula: Handy for flipping the pancakes once bubbles form on the surface.

• Measuring cups: Used to measure the rolled oats and milk accurately.

• Measuring spoons: Necessary for measuring the baking powder, vanilla extract, and salt.

• Mixing bowl: Optional, but can be used to hold the batter if you prefer to blend in batches.

• Ladle or scoop: Useful for pouring the batter onto the pan to form pancakes of desired size.

Prepare ingredients in advance: Measure and set aside all ingredients before you start. This will streamline the cooking process.

Use a high-speed blender: A powerful blender will quickly turn your bananas and oats into a smooth batter, saving you time.

Preheat the pan: Start heating your non-stick pan while you blend the batter. This way, it’s ready to go as soon as your batter is.

Batch cooking: Make multiple pancakes at once if your pan is large enough. This reduces the overall cooking time.

Quick cleanup: Use a non-stick pan and minimal utensils to make cleanup faster.