These Banana Oat Pancakes are a breakfast game-changer. They're easy to whip up, using simple ingredients you probably already have. Perfect for a quick weekday breakfast or a leisurely weekend brunch.
Bananas: Ripe bananas are key here; they add natural sweetness and moisture. Rolled oats: A hearty base for the pancakes, providing fiber and texture. Eggs: They bind everything together and add some protein. Milk: Helps to thin out the batter; use any milk you like. Vanilla extract: A splash of this enhances the flavor profile. Cinnamon: Adds warmth and depth. Baking powder: Helps the pancakes rise and become fluffy. Salt: Just a pinch to balance the flavors.
Top your pancakes with fresh fruit like berries or sliced bananas for extra sweetness. A dollop of Greek yogurt or a drizzle of maple syrup pairs nicely as well. For a savory twist, try adding a sprinkle of nuts or seeds for crunch.
Start by peeling and mashing your bananas in a large mixing bowl. You want them nice and smooth, with little to no lumps. This will form the base of your batter. Next, add the rolled oats, eggs, milk, vanilla extract, cinnamon, baking powder, and salt to the bowl. Stir until everything is well combined. You'll notice the batter is thicker than traditional pancake batter, and that's perfectly okay.
Heat a non-stick skillet over medium heat. Lightly coat it with cooking spray or a dab of butter. Pour about a quarter cup of the batter onto the skillet for each pancake. Let them cook for about 2-3 minutes, until you see bubbles forming on the surface. That's your cue to flip them. Cook for another 2-3 minutes on the other side until they're golden brown and cooked through. Continue with the remaining batter, adjusting the heat as needed to avoid burning.
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