Banana Oatmeal Pancakes Recipe

Rolled oats: These are whole oats that have been steamed and flattened. They are the base for our pancake flour.

Bananas: Ripe bananas add natural sweetness and moisture to the pancakes.

Plant-based milk: Almond or soy milk works well to create a smooth batter and keep the recipe dairy-free.

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

Vanilla extract: Adds a hint of sweetness and depth of flavor.

Salt: Enhances the overall flavor of the pancakes.

To achieve a smoother batter, make sure to blend the rolled oats into a fine flour before adding the other ingredients. This will help the pancakes cook more evenly and give them a lighter texture. Additionally, let the batter rest for a few minutes after blending to allow the baking powder to activate, which will result in fluffier pancakes.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a great alternative for those who want a different grain.

• ripe bananas - Substitute with applesauce: Applesauce adds moisture and natural sweetness, similar to bananas, and works well as a binding agent in the batter.

• plant-based milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor that complements the other ingredients.

• baking powder - Substitute with baking soda and vinegar: Use ½ teaspoon baking soda and 1 teaspoon vinegar to create the same leavening effect as baking powder.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of flavor that pairs well with the other ingredients.

• salt - Substitute with sea salt: Sea salt provides a similar flavor profile but with a slightly different mineral content, enhancing the overall taste.

• Allow the banana oatmeal pancakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together. This is especially useful if you plan to freeze them.

• Store the pancakes in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• For refrigeration, keep the pancakes in the fridge for up to 5 days. This is perfect for quick breakfasts throughout the week.

• For freezing, place the pancakes in a single layer on a baking sheet and freeze for about an hour. This initial freezing step ensures they don't stick together.

• Once the pancakes are frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

• To reheat refrigerated pancakes, use a microwave or toaster. Microwave for about 20-30 seconds or toast until warm and slightly crispy.

• For frozen pancakes, you can either thaw them in the fridge overnight or reheat directly from frozen. Microwave for about 1-2 minutes or toast until heated through.

• If you prefer a crispier texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes.

• Always check the pancakes for any signs of spoilage before consuming, especially if they have been stored for an extended period.

• Microwave Method:

  1. Place the banana oatmeal pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-60 seconds, or until heated through.
  4. Check the pancakes to ensure they are warm enough; if not, continue microwaving in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10 minutes, or until the pancakes are thoroughly warmed.

• Stovetop Method:

  1. Heat a non-stick skillet over low to medium heat.
  2. Lightly grease the skillet with a small amount of coconut oil or vegan butter.
  3. Place the pancakes in the skillet and cover with a lid to trap the heat.
  4. Cook for 2-3 minutes on each side, or until the pancakes are heated through.

• Toaster Method:

  1. If your banana oatmeal pancakes are firm enough, you can reheat them in a toaster.
  2. Set the toaster to a medium setting.
  3. Toast the pancakes for 1-2 cycles, checking after each cycle to ensure they do not overcook.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pancakes in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, or until the pancakes are warmed through and slightly crispy on the edges.

• Blender: Used to blend the rolled oats into a fine flour and to mix the batter until smooth.

• Non-stick pan: Essential for cooking the pancakes without them sticking to the surface.

• Measuring cups: Needed to measure out the rolled oats, plant-based milk, and other ingredients accurately.

• Spatula: Useful for flipping the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measuring cup: Helps in pouring the batter onto the pan in consistent portions.

• Mixing bowl: Optional, but can be used if you prefer to mix the ingredients before blending.

• Stove: Required to heat the non-stick pan and cook the pancakes.

• Serving plate: For serving the warm pancakes with your favorite toppings.

Prepare ingredients in advance: Measure out the rolled oats, bananas, and plant-based milk the night before to save time in the morning.

Use a high-speed blender: A powerful blender will quickly turn rolled oats into fine flour and blend the batter smoothly.

Batch cooking: Double the recipe and freeze extra pancakes for a quick breakfast later.

Preheat the pan: Ensure the pan is hot before adding the batter to cook pancakes faster and more evenly.

Keep it simple: Stick to basic toppings like fresh fruit or maple syrup to save prep time.