Banana Oatmeal Pancakes are a delightful twist on the classic breakfast favorite. They bring together the comforting flavors of ripe bananas and hearty oats into a healthy, satisfying stack of pancakes. Perfect for a cozy morning at home, these pancakes are both nutritious and delicious.
Rolled oats form the hearty base of these pancakes, providing a wholesome texture and nutty flavor. By blending them, you turn them into a fine flour, which is key to the pancakes' structure. Milk helps to blend the oats smoothly, creating a batter that's just the right consistency.
Bananas are the star of the show, adding natural sweetness and moisture. Use ripe bananas with brown spots for the best flavor. Eggs bind everything together while adding richness and protein. Vanilla extract enhances the natural sweetness of the bananas, giving the pancakes a warm, inviting aroma.
Baking powder is essential for fluffy pancakes, giving them a nice lift. Salt balances the sweetness, while ground cinnamon adds a subtle spice that complements the bananas perfectly.
Try serving these pancakes with a dollop of Greek yogurt and a drizzle of honey for a creamy and sweet finish. Fresh berries or sliced bananas make a wonderful topping, adding a burst of freshness. If you're feeling indulgent, a spread of almond butter or a sprinkling of chopped nuts provides a deliciously nutty crunch.
Start by adding rolled oats and milk to your blender. Blend on high until the oats are finely ground and the mixture is smooth. This should take about 30 seconds to a minute, depending on your blender's power.
Next, add in your bananas, eggs, vanilla extract, baking powder, salt, and cinnamon. Blend again until everything is well combined and the mixture is smooth. This batter should be thick but pourable.
Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Once hot, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Let them cook for 2-3 minutes until you see bubbles forming on the surface.
When the bubbles pop and the edges look set, gently flip the pancakes with a spatula. Cook for another 2 minutes or until the pancakes are golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil as needed to prevent sticking.
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