These banana oatmeal pancakes are a healthy way to start the day! In just ten minutes, prepare these delectable pancakes in a blender using less than ten readily available ingredients. Add your preferred fruits and syrup over top.
These sugar-free oatmeal banana pancakes are sure to please, with a soft center and crispy outside! Furthermore, they’re a fantastic way to use up any overripe bananas you might have on the counter. This recipe combines wholesome, satisfying ingredients to create a satisfying and speedy breakfast.
Why this recipe is effective
These pancakes are incredibly simple to make because the blender does the majority of the work. All you have to do is measure all your ingredients and combine them in under two minutes! And to top it all off, these pancakes cook in approximately 5 minutes, so you can devour this decadent stack quickly.
Notes on ingredients
- Old-fashioned oats: Also referred to as rolled oats, these oats are coarsely ground and give pancakes their chewy feel.
- Ripe banana: Utilize only ripe bananas. They give a distinct banana taste to the pancakes and are soft and naturally sweet.
- Eggs: Adding eggs to the mixture helps it come together.
- Baking powder: This adds fluff and aids in the pancakes’ rising. Verify that it is still valid.
Different recipes
Banana oatmeal pancakes can be made without a blender by combining the ingredients in a mixing bowl or food processor. You may also serve them with whipped cream or apple compote, but my favorite combination is syrup, extra bananas, and berries.
As the pancakes cook on the griddle, you can top them with chocolate chips, almonds, or blueberries if you’d like more flavor. When preparing the batter, you can also add other spices like cardamom, nutmeg, or pumpkin pie spice.
With a few easy ingredient substitutions, this dish may be readily turned dairy- and gluten-free. Almond milk or oat milk, for instance, can be used in place of dairy milk.
How to prepare pancakes with banana oatmeal
- Ingredients should be combined in a blender: add the eggs, milk, vanilla, and bananas to the blender and process until smooth. Add the cinnamon, baking powder, salt, and rolled oats next. Blend one more until smooth.
- To prepare the griddle or skillet, heat it over medium heat and coat it with oil.
- To cook, spoon 1/4 cup of pancake batter onto the griddle and heat for 2 minutes, or until edges are set and little bubbles form. Once the pancakes are browned, flip them over. Continue with the leftover batter.
Read Also: Japanese style that is extra fluffy, super soft, and custardy French toast with tamagoyaki
Professional advice
- Take care not to overblend the pancakes. Mix the dry and wet components in a blender until barely mixed. The texture of the oats should still be apparent. This will assist in maintaining the airy texture of the pancakes.
- As the griddle heated, let the pancake batter rest. This will enable the batter’s components to combine and intensify their flavors.
- Verify the heat of the pan or griddle. Grease the griddle once it’s hot and use medium to high heat to make the pancakes soft in the center and crispy around the outside.
Commonly Asked Questions
Why are my banana oat pancakes mushy?
The undercooked pancakes might be the reason they’re mushy. Ensure that the pancakes are cooked over medium to high heat until they start to form bubbles. After two minutes, flip them over and continue cooking until they are done.
When is banana ripe enough to make pancakes?
When making banana pancakes, avoid using rotten bananas. The scent and appearance of the bananas will indicate if they are bad or not. The banana is off if it smells like alcohol or if it’s dark brown.
Are banana oatmeal pancakes freezer-friendly?
Pancakes do freeze really well. After the pancakes have cooled fully, store them in a freezer bag or airtight container. Try not to stack them; if needed, insert parchment paper in between the layers. For up to a month, freeze.
How come my pancakes burned?
The stove’s heat is set too high. Preheat the grill to medium-high. One spoonful of batter can also be added to the pan initially to test the heat.
Wholesome Pancakes with Banana Oatmeal
Equipment
- 1 Pancake griddle
- 1 Blender
Ingredients
- 1 and a half cups traditional rolled oats
- two tsp powdered baking
- One-half teaspoon of salt
- one tsp finely ground cinnamon
- Two rather ripe bananas
- Half a cup of room temperature milk (non-dairy milk also works well)
- One-tspn pure vanilla extract
- Two big eggs at room temperature
Instructions
- Mix the rolled oats, cinnamon, baking powder, and salt in a medium-sized bowl. Put aside.
- Add the eggs, milk, vanilla, and bananas to the container of a blender. Process till smooth. Blend the dry ingredients in until smooth one more. While the griddle is heating up, keep the batter in the container.
- Heat a skillet or pancake griddle to medium. Use cooking spray or butter to coat the griddle.
- Spoon about 1/4 cup of batter onto the griddle using an ice cream scoop or large cookie scoop. Pancakes should be at least one inch apart.
- Cook for about 2 minutes, or until the edges are firm and tiny bubbles begin to appear, on the first side of the pancake. After flipping, cook the pancake for a further two minutes, or until golden brown. Proceed with the leftover batter.
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