Banana Oatmeal Pancakes 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: Any type of milk can be used to add moisture and richness.

Baking powder: This leavening agent helps the pancakes rise and become fluffy.

Vanilla extract: Adds a warm, sweet flavor to the batter.

Cinnamon: Adds a hint of spice and enhances the flavor of the bananas.

Salt: Balances the sweetness and enhances the overall flavor.

When blending the bananas and oats together, 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; this allows the oats to absorb some of the liquid, resulting in fluffier pancakes.

• ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the pancakes.

• ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a different flavor but maintains the moisture and texture.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes have 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: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg to maintain the binding properties.

• eggs - Substitute with chia eggs: 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 is a dairy-free option that works well in pancakes.

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

• 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, so adjust the recipe accordingly.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a different sweetness and flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor similar to cinnamon.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon and other spices that add a similar warmth.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but a different texture, so adjust the quantity if needed.

• Allow the banana oatmeal pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together. Stack them neatly.
• Store the stacked pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• For short-term storage, keep the container or bag in the refrigerator. They will stay fresh for up to 3-4 days.
• For long-term storage, place the container or bag in the freezer. The pancakes can be frozen for up to 2 months.
• When ready to enjoy, reheat the pancakes. For refrigerated pancakes, use a microwave, heating them for about 20-30 seconds. For frozen pancakes, either microwave them for 1-2 minutes or reheat them in a toaster oven until warm and slightly crispy.
• To add a fresh twist, serve the reheated pancakes with your favorite toppings such as fresh berries, maple syrup, or a dollop of Greek yogurt.

• Microwave Method: Place your banana oatmeal pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for about 20-30 seconds per pancake. Check for warmth and repeat if necessary. This method is quick and retains the pancakes' softness.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method ensures even heating and keeps the pancakes from becoming soggy.

• Toaster Method: If you prefer a bit of crispiness, pop your banana oatmeal pancakes into the toaster. Set it to a low setting to avoid burning. Toast until they are heated through and slightly crispy on the edges. This method is perfect for a quick and slightly crunchy reheat.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Lightly grease the skillet with a bit of butter or coconut oil. Place the pancakes in the skillet and cover with a lid to trap the heat. Cook for about 1-2 minutes on each side until they are warmed through. This method revives the pancakes' original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the banana oatmeal pancakes in a single layer in the air fryer basket. Heat for about 3-4 minutes, checking halfway through to ensure they don't overcook. This method gives a slightly crispy exterior while keeping the inside soft.

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

• Non-stick skillet: To cook the pancakes without them sticking to the surface.

• 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, cinnamon, and salt precisely.

• Ladle or scoop: To pour the batter onto the skillet in uniform portions.

• Cooking spray or oil: To lightly grease the skillet, preventing the pancakes from sticking.

• Plate: To serve the warm pancakes once they are cooked.

• Fork: To mash the ripe bananas before blending, if needed.

Prepare ingredients ahead: Measure and set aside all ingredients before starting. This ensures a smooth cooking process.

Use a high-speed blender: A powerful blender will mix the batter quickly and efficiently, saving you time.

Preheat the skillet: Start heating your skillet while blending the batter to save time.

Batch cooking: Cook multiple pancakes at once if your skillet is large enough. This reduces overall cooking time.

Quick cleanup: Use a non-stick skillet to minimize sticking and make cleanup faster.