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Savory Banana Oatmeal Pancakes Easy Breakfast Treat

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To make savory banana oatmeal pancakes, you will need the following ingredients: - 1 cup rolled oats - 1 ripe banana, mashed - 1 cup milk (dairy or non-dairy) - 2 tablespoons honey or maple syrup - 1 teaspoon baking powder - 1/2 teaspoon vanilla extract - 1/4 teaspoon cinnamon - Pinch of salt - 1 tablespoon coconut oil (for cooking) - Optional toppings: sliced bananas, maple syrup, chopped nuts, or berries These simple items create a delicious breakfast. The rolled oats serve as the base. They provide fiber and keep you full. The ripe banana adds natural sweetness and moisture. Milk helps to combine all the ingredients. You can choose dairy or non-dairy milk based on your preference. Honey or maple syrup offers extra sweetness. Baking powder helps the pancakes rise, making them fluffy. Vanilla and cinnamon add flavor, while a pinch of salt balances it all. I love using coconut oil for cooking. It gives a nice flavor and helps prevent sticking. For toppings, I recommend sliced bananas or a drizzle of maple syrup. Chopped nuts or berries add crunch and color. You can find the full recipe above for step-by-step guidance. Enjoy your cooking adventure! Start by blending 1 cup of rolled oats. Use a blender or food processor. Blend until the oats turn into a fine flour. This oat flour will give your pancakes a great texture. In a mixing bowl, take 1 ripe banana and mash it well. Add 1 cup of milk, which can be dairy or non-dairy. Next, mix in 2 tablespoons of honey or maple syrup. Don’t forget 1/2 teaspoon of vanilla extract, 1/4 teaspoon of cinnamon, and a pinch of salt. Stir everything together until it is well mixed. Now, add your oat flour and 1 teaspoon of baking powder to the banana mixture. Gently stir until just combined. It’s okay if there are a few lumps. Let the batter sit for about 5 minutes. This helps it thicken, making the pancakes fluffier. Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of coconut oil and let it melt. Pour a ladleful of batter onto the skillet for each pancake. Cook for about 2-3 minutes. You will see bubbles form on the surface; that’s when it’s time to flip. Cook for another 1-2 minutes until golden brown. Repeat this with the rest of the batter. Add more oil as needed. For the full recipe, check out the ingredients and steps above! To make soft and fluffy pancakes, let the batter rest for about five minutes. This time allows the oats to soak up the liquid. The result? A thicker batter that cooks evenly. You’ll notice the pancakes rise better, giving them a nice texture. Use a non-stick skillet or griddle for best results. Cook on medium heat, which helps pancakes brown without burning. If the heat is too high, the outside cooks too fast. If it’s too low, the pancakes turn out flat. You want a nice golden color on each side. Stack your pancakes high for a delightful look. Top them with sliced bananas and a drizzle of maple syrup. For added flair, sprinkle chopped nuts or berries on top. This not only makes them pretty but adds flavor too. Serve with a smile! For the full recipe, check out the details above. {{image_2}} You can switch up the flour in banana oatmeal pancakes. If you want a nutty taste, try almond flour. It adds healthy fats and protein. Whole wheat flour is another great choice. It makes the pancakes heartier and richer in fiber. Just use the same amount as the rolled oats in the recipe. Want to make your pancakes stand out? Adding spices or extracts can do just that. A pinch of nutmeg or ginger can give warmth and depth. You can also add a splash of almond or coconut extract. These small changes can take your pancakes to a new level of taste. You can easily adjust this recipe for different diets. For a dairy-free option, use almond or soy milk. If you're gluten-free, stick to certified gluten-free oats and flour. You can also reduce the sugar by using ripe bananas. They add natural sweetness without the extra calories. These small changes make the dish fit for everyone at your table. Consider trying these variations to create a breakfast everyone will love. For the full recipe of banana oatmeal pancakes, check the section above. To keep your banana oatmeal pancakes fresh, store them in the fridge. Place them in an airtight container. You can stack them with parchment paper between each pancake to avoid sticking. The pancakes will stay good for about 3-4 days. When ready to eat, just reheat them in a skillet or microwave. If you want to save pancakes for later, freezing is a great option. Let the pancakes cool completely before freezing. Place them in a single layer on a baking sheet. Once they freeze solid, transfer them to a freezer bag. This way, you can grab just what you need. To reheat, simply pop them in the toaster or microwave until warm. Banana oatmeal pancakes can last in the fridge for about 3-4 days. In the freezer, they can stay good for up to 2 months. Always check for any signs of spoilage before eating. Proper storage ensures you enjoy these tasty pancakes at their best. For the full recipe, check the earlier sections. Yes, you can use instant oats. Instant oats are finer than rolled oats. They will create a smoother batter. However, they might absorb more liquid. You may need to adjust the milk amount. Start with less milk and add more as needed. Rolled oats provide a heartier texture. They also hold their shape better during cooking. Look for bubbles forming on the pancake's surface. This means they are ready to flip. Cook them until they turn golden brown on both sides. You can also check the center. Use a toothpick to poke the pancake. If it comes out clean, the pancake is done. If it is still wet, cook a bit longer. Yes, you can prepare these pancakes ahead. Cook them and let them cool. Place them in an airtight container. Store them in the fridge for up to three days. You can also freeze pancakes for longer storage. Just stack them with parchment paper in between. When you're ready to eat, reheat them in a toaster or microwave. For the best taste, serve them fresh from the pan. Check out the Full Recipe for more details. This blog gives you a simple, tasty way to make pancakes. You learned the key ingredients and step-by-step instructions for making them perfectly. I shared tips for great texture and presentation. You can also try different flours and flavors for variety. Lastly, proper storage keeps your pancakes fresh. Enjoy making these pancakes your way! They are healthy, fun, and quick to prepare.
Save It Jump to Recipe

Do you crave a quick, tasty breakfast? Try my savory banana oatmeal pancakes! They’re easy to make and packed with flavor. You only need simple ingredients like oats, banana, and milk. Plus, they offer a healthy twist on traditional pancakes. I’ll share the step-by-step process, tips for perfect texture, and fun variations. Ready to whip up a delicious breakfast treat that fuels your day? Let’s dive in!

Ingredients

To make savory banana oatmeal pancakes, you will need the following ingredients:

– 1 cup rolled oats

– 1 ripe banana, mashed

– 1 cup milk (dairy or non-dairy)

– 2 tablespoons honey or maple syrup

– 1 teaspoon baking powder

– 1/2 teaspoon vanilla extract

– 1/4 teaspoon cinnamon

– Pinch of salt

– 1 tablespoon coconut oil (for cooking)

– Optional toppings: sliced bananas, maple syrup, chopped nuts, or berries

These simple items create a delicious breakfast. The rolled oats serve as the base. They provide fiber and keep you full. The ripe banana adds natural sweetness and moisture. Milk helps to combine all the ingredients. You can choose dairy or non-dairy milk based on your preference. Honey or maple syrup offers extra sweetness. Baking powder helps the pancakes rise, making them fluffy. Vanilla and cinnamon add flavor, while a pinch of salt balances it all.

I love using coconut oil for cooking. It gives a nice flavor and helps prevent sticking. For toppings, I recommend sliced bananas or a drizzle of maple syrup. Chopped nuts or berries add crunch and color. You can find the full recipe above for step-by-step guidance. Enjoy your cooking adventure!

Step-by-Step Instructions

Preparing the Oat Flour

Start by blending 1 cup of rolled oats. Use a blender or food processor. Blend until the oats turn into a fine flour. This oat flour will give your pancakes a great texture.

Mixing Wet Ingredients

In a mixing bowl, take 1 ripe banana and mash it well. Add 1 cup of milk, which can be dairy or non-dairy. Next, mix in 2 tablespoons of honey or maple syrup. Don’t forget 1/2 teaspoon of vanilla extract, 1/4 teaspoon of cinnamon, and a pinch of salt. Stir everything together until it is well mixed.

Combining Ingredients

Now, add your oat flour and 1 teaspoon of baking powder to the banana mixture. Gently stir until just combined. It’s okay if there are a few lumps. Let the batter sit for about 5 minutes. This helps it thicken, making the pancakes fluffier.

Cooking the Pancakes

Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of coconut oil and let it melt. Pour a ladleful of batter onto the skillet for each pancake. Cook for about 2-3 minutes. You will see bubbles form on the surface; that’s when it’s time to flip. Cook for another 1-2 minutes until golden brown. Repeat this with the rest of the batter. Add more oil as needed.

For the full recipe, check out the ingredients and steps above!

Tips & Tricks

Achieving the Perfect Pancake Texture

To make soft and fluffy pancakes, let the batter rest for about five minutes. This time allows the oats to soak up the liquid. The result? A thicker batter that cooks evenly. You’ll notice the pancakes rise better, giving them a nice texture.

Cooking Recommendations

Use a non-stick skillet or griddle for best results. Cook on medium heat, which helps pancakes brown without burning. If the heat is too high, the outside cooks too fast. If it’s too low, the pancakes turn out flat. You want a nice golden color on each side.

Presentation Tips

Stack your pancakes high for a delightful look. Top them with sliced bananas and a drizzle of maple syrup. For added flair, sprinkle chopped nuts or berries on top. This not only makes them pretty but adds flavor too. Serve with a smile! For the full recipe, check out the details above.

Variations

Flour Alternatives

You can switch up the flour in banana oatmeal pancakes. If you want a nutty taste, try almond flour. It adds healthy fats and protein. Whole wheat flour is another great choice. It makes the pancakes heartier and richer in fiber. Just use the same amount as the rolled oats in the recipe.

Flavor Enhancements

Want to make your pancakes stand out? Adding spices or extracts can do just that. A pinch of nutmeg or ginger can give warmth and depth. You can also add a splash of almond or coconut extract. These small changes can take your pancakes to a new level of taste.

Dietary Adjustments

You can easily adjust this recipe for different diets. For a dairy-free option, use almond or soy milk. If you’re gluten-free, stick to certified gluten-free oats and flour. You can also reduce the sugar by using ripe bananas. They add natural sweetness without the extra calories. These small changes make the dish fit for everyone at your table. Consider trying these variations to create a breakfast everyone will love. For the full recipe of banana oatmeal pancakes, check the section above.

Storage Info

Refrigerating Pancakes

To keep your banana oatmeal pancakes fresh, store them in the fridge. Place them in an airtight container. You can stack them with parchment paper between each pancake to avoid sticking. The pancakes will stay good for about 3-4 days. When ready to eat, just reheat them in a skillet or microwave.

Freezing Recommendations

If you want to save pancakes for later, freezing is a great option. Let the pancakes cool completely before freezing. Place them in a single layer on a baking sheet. Once they freeze solid, transfer them to a freezer bag. This way, you can grab just what you need. To reheat, simply pop them in the toaster or microwave until warm.

Shelf Life

Banana oatmeal pancakes can last in the fridge for about 3-4 days. In the freezer, they can stay good for up to 2 months. Always check for any signs of spoilage before eating. Proper storage ensures you enjoy these tasty pancakes at their best. For the full recipe, check the earlier sections.

FAQs

Can I use instant oats for this recipe?

Yes, you can use instant oats. Instant oats are finer than rolled oats. They will create a smoother batter. However, they might absorb more liquid. You may need to adjust the milk amount. Start with less milk and add more as needed. Rolled oats provide a heartier texture. They also hold their shape better during cooking.

How do I know when the pancakes are fully cooked?

Look for bubbles forming on the pancake’s surface. This means they are ready to flip. Cook them until they turn golden brown on both sides. You can also check the center. Use a toothpick to poke the pancake. If it comes out clean, the pancake is done. If it is still wet, cook a bit longer.

Can I make these pancakes ahead of time?

Yes, you can prepare these pancakes ahead. Cook them and let them cool. Place them in an airtight container. Store them in the fridge for up to three days. You can also freeze pancakes for longer storage. Just stack them with parchment paper in between. When you’re ready to eat, reheat them in a toaster or microwave. For the best taste, serve them fresh from the pan. Check out the Full Recipe for more details.

This blog gives you a simple, tasty way to make pancakes. You learned the key ingredients and step-by-step instructions for making them perfectly. I shared tips for great texture and presentation. You can also try different flours and flavors for variety. Lastly, proper storage keeps your pancakes fresh. Enjoy making these pancakes your way! They are healthy, fun, and quick to prepare.

To make savory banana oatmeal pancakes, you will need the following ingredients: - 1 cup rolled oats - 1 ripe banana, mashed - 1 cup milk (dairy or non-dairy) - 2 tablespoons honey or maple syrup - 1 teaspoon baking powder - 1/2 teaspoon vanilla extract - 1/4 teaspoon cinnamon - Pinch of salt - 1 tablespoon coconut oil (for cooking) - Optional toppings: sliced bananas, maple syrup, chopped nuts, or berries These simple items create a delicious breakfast. The rolled oats serve as the base. They provide fiber and keep you full. The ripe banana adds natural sweetness and moisture. Milk helps to combine all the ingredients. You can choose dairy or non-dairy milk based on your preference. Honey or maple syrup offers extra sweetness. Baking powder helps the pancakes rise, making them fluffy. Vanilla and cinnamon add flavor, while a pinch of salt balances it all. I love using coconut oil for cooking. It gives a nice flavor and helps prevent sticking. For toppings, I recommend sliced bananas or a drizzle of maple syrup. Chopped nuts or berries add crunch and color. You can find the full recipe above for step-by-step guidance. Enjoy your cooking adventure! Start by blending 1 cup of rolled oats. Use a blender or food processor. Blend until the oats turn into a fine flour. This oat flour will give your pancakes a great texture. In a mixing bowl, take 1 ripe banana and mash it well. Add 1 cup of milk, which can be dairy or non-dairy. Next, mix in 2 tablespoons of honey or maple syrup. Don’t forget 1/2 teaspoon of vanilla extract, 1/4 teaspoon of cinnamon, and a pinch of salt. Stir everything together until it is well mixed. Now, add your oat flour and 1 teaspoon of baking powder to the banana mixture. Gently stir until just combined. It’s okay if there are a few lumps. Let the batter sit for about 5 minutes. This helps it thicken, making the pancakes fluffier. Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of coconut oil and let it melt. Pour a ladleful of batter onto the skillet for each pancake. Cook for about 2-3 minutes. You will see bubbles form on the surface; that’s when it’s time to flip. Cook for another 1-2 minutes until golden brown. Repeat this with the rest of the batter. Add more oil as needed. For the full recipe, check out the ingredients and steps above! To make soft and fluffy pancakes, let the batter rest for about five minutes. This time allows the oats to soak up the liquid. The result? A thicker batter that cooks evenly. You’ll notice the pancakes rise better, giving them a nice texture. Use a non-stick skillet or griddle for best results. Cook on medium heat, which helps pancakes brown without burning. If the heat is too high, the outside cooks too fast. If it’s too low, the pancakes turn out flat. You want a nice golden color on each side. Stack your pancakes high for a delightful look. Top them with sliced bananas and a drizzle of maple syrup. For added flair, sprinkle chopped nuts or berries on top. This not only makes them pretty but adds flavor too. Serve with a smile! For the full recipe, check out the details above. {{image_2}} You can switch up the flour in banana oatmeal pancakes. If you want a nutty taste, try almond flour. It adds healthy fats and protein. Whole wheat flour is another great choice. It makes the pancakes heartier and richer in fiber. Just use the same amount as the rolled oats in the recipe. Want to make your pancakes stand out? Adding spices or extracts can do just that. A pinch of nutmeg or ginger can give warmth and depth. You can also add a splash of almond or coconut extract. These small changes can take your pancakes to a new level of taste. You can easily adjust this recipe for different diets. For a dairy-free option, use almond or soy milk. If you're gluten-free, stick to certified gluten-free oats and flour. You can also reduce the sugar by using ripe bananas. They add natural sweetness without the extra calories. These small changes make the dish fit for everyone at your table. Consider trying these variations to create a breakfast everyone will love. For the full recipe of banana oatmeal pancakes, check the section above. To keep your banana oatmeal pancakes fresh, store them in the fridge. Place them in an airtight container. You can stack them with parchment paper between each pancake to avoid sticking. The pancakes will stay good for about 3-4 days. When ready to eat, just reheat them in a skillet or microwave. If you want to save pancakes for later, freezing is a great option. Let the pancakes cool completely before freezing. Place them in a single layer on a baking sheet. Once they freeze solid, transfer them to a freezer bag. This way, you can grab just what you need. To reheat, simply pop them in the toaster or microwave until warm. Banana oatmeal pancakes can last in the fridge for about 3-4 days. In the freezer, they can stay good for up to 2 months. Always check for any signs of spoilage before eating. Proper storage ensures you enjoy these tasty pancakes at their best. For the full recipe, check the earlier sections. Yes, you can use instant oats. Instant oats are finer than rolled oats. They will create a smoother batter. However, they might absorb more liquid. You may need to adjust the milk amount. Start with less milk and add more as needed. Rolled oats provide a heartier texture. They also hold their shape better during cooking. Look for bubbles forming on the pancake's surface. This means they are ready to flip. Cook them until they turn golden brown on both sides. You can also check the center. Use a toothpick to poke the pancake. If it comes out clean, the pancake is done. If it is still wet, cook a bit longer. Yes, you can prepare these pancakes ahead. Cook them and let them cool. Place them in an airtight container. Store them in the fridge for up to three days. You can also freeze pancakes for longer storage. Just stack them with parchment paper in between. When you're ready to eat, reheat them in a toaster or microwave. For the best taste, serve them fresh from the pan. Check out the Full Recipe for more details. This blog gives you a simple, tasty way to make pancakes. You learned the key ingredients and step-by-step instructions for making them perfectly. I shared tips for great texture and presentation. You can also try different flours and flavors for variety. Lastly, proper storage keeps your pancakes fresh. Enjoy making these pancakes your way! They are healthy, fun, and quick to prepare.

Banana Oatmeal Pancakes

Start your day with delicious banana oatmeal pancakes that are both healthy and easy to make! With just a few simple ingredients like oats and ripe bananas, you can whip up a scrumptious breakfast in under 30 minutes. Perfectly fluffy and customizable with your favorite toppings, these pancakes are a delightful treat for anyone. Click through to explore the full recipe and elevate your breakfast game!
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed

1 cup milk (dairy or non-dairy)

2 tablespoons honey or maple syrup

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Pinch of salt

1 tablespoon coconut oil (for cooking)

Optional toppings: sliced bananas, maple syrup, chopped nuts, or berries

Instructions
 

In a blender or food processor, combine the rolled oats and blend until they reach a fine flour consistency.

    In a mixing bowl, combine the mashed banana, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt. Mix until well incorporated.

      Add the oat flour and baking powder to the banana mixture. Stir until just combined; let the batter sit for 5 minutes to thicken.

        Heat a non-stick skillet or griddle over medium heat and add the coconut oil.

          Pour a ladleful of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

            Repeat with the remaining batter, adding more oil as needed.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 2-3

                - Presentation Tips: Stack the pancakes high, top with sliced bananas and a drizzle of maple syrup, then sprinkle with chopped nuts or berries for added color and texture.

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