Banana Oatmeal Pancakes
Indulge in the fluffy goodness of banana oatmeal pancakes! This recipe is not only quick and easy but also packed with nutrients, making it a perfect choice for breakfast or brunch. The natural sweetness from bananas combined with the hearty texture of oats creates a dish that will satisfy both your taste buds and your hunger. Let’s dive into this delightful recipe that will surely become a favorite in your household.
Ingredients
- 1 ripe banana
- 1 cup rolled oats
- 1 cup milk (or almond milk)
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Cooking spray or butter for the pan
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 10 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (2 pancakes) contains approximately:
– Calories: 220
– Protein: 6g
– Carbohydrates: 40g
– Dietary Fiber: 5g
– Sugars: 5g
– Fat: 4g
Note: These values are based on one serving for one person.
Step-by-Step Cooking Process
- In a blender, combine the rolled oats and blend until they resemble flour.
- In a mixing bowl, mash the ripe banana until smooth.
- Add the blended oats, milk, egg, baking powder, vanilla extract, cinnamon, and salt to the bowl.
- Mix until a smooth batter forms. Let it sit for 5 minutes to thicken.
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your choice of toppings.
Alternative Ingredients
You can easily substitute the milk with any plant-based milk for a dairy-free option. Additionally, feel free to replace the egg with a flaxseed meal or chia seed mixture to make it vegan.
Serving and Pairings
These pancakes pair wonderfully with maple syrup, fresh fruits, or a dollop of yogurt. You can also add nuts or chocolate chips for an extra flavor kick.
Storage and Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. To reheat, simply pop them in the toaster or microwave until warmed through.
Cooking Mistakes
- Using overly ripe bananas can make the pancakes too sweet.
- Not letting the batter rest can result in denser pancakes.
- Overheating the skillet can burn the pancakes.
- Not greasing the skillet can cause sticking.
- Using too much baking powder can create a bitter taste.
Helpful Tips
- Use a non-stick skillet for easier flipping.
- Adjust the thickness of the batter by adding more milk or oats.
- Experiment with different spices like nutmeg or ginger for variety.
- Top with a sprinkle of oats for added texture.
FAQs
Can I make these pancakes gluten-free?
Yes, you can use gluten-free oats to make these pancakes suitable for a gluten-free diet. Just ensure all other ingredients are also gluten-free.
Can I use instant oats instead of rolled oats?
Instant oats may work, but they can make the pancakes too mushy. Rolled oats provide better texture.
How can I make these pancakes vegan?
Substitute the egg with a flaxseed or chia egg and use plant-based milk to make the recipe vegan-friendly.
Can I add other fruits to the batter?
Absolutely! Blueberries, diced apples, or chopped nuts can be mixed into the batter for additional flavor and texture.
How long can I keep these pancakes in the freezer?
You can freeze the pancakes for up to a month. Just make sure they are properly sealed in an airtight container.
Conclusion
Banana oatmeal pancakes are a delicious and nutritious breakfast option that everyone will love. With simple ingredients and easy preparation, they are perfect for busy mornings or lazy weekends. Enjoy this hearty dish that not only satisfies your cravings but also fuels your day!
Banana Oatmeal Pancakes
Ingredients
- 1 ripe banana
- 1 cup rolled oats
- 1 cup milk or almond milk
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Cooking spray or butter for the pan
Instructions
- In a blender, combine the rolled oats and blend until they resemble flour.
- In a mixing bowl, mash the ripe banana until smooth.
- Add the blended oats, milk, egg, baking powder, vanilla extract, cinnamon, and salt to the bowl.
- Mix until a smooth batter forms. Let it sit for 5 minutes to thicken.
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your choice of toppings.
