OATMEAL BANANA PANCAKES

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Oatmeal and banana; are two servings popular at every breakfast; similar to most pancake recipes. An easy banana pancake does the trick, but a bit of oatmeal is the takeaway. Oatmeal banana pancakes are vegetarian and gluten-free. They are blender-prepped, meaning; all you will do is add all the ingredients into a blender, pulse and that’s all; how convenient. However, you will need a recipe; mostly with balanced measurement ratios and tips which is why I’m here, hello!

For smooth textured pancakes, I completely blend my oats and bananas to a smoothie-like consistency. With a standard blender, you can completely blend rolled oats into oat flour and then mix it with the wet ingredients. Or you could mix rolled oats, with the wet ingredients mixture and then pulse them together into a thick smoothie; which is how I make mine.

The good thing with this recipe is; the eggs are added last into the blender mixture, meaning you can change your mind and drink that smoothie, haha! or do half and half for the smoothie and pancakes. You know what they say about kings and breakfast! Though I would think that an oat smoothie and oat pancakes indulged at the same time would be too much fibre for your poor intestines.

Ingredients You Will Need For Oatmeal Banana Pancakes

Rolled oats. The key ingredient that makes these pancakes gluten-free, resulting in moist and tender pancakes(which is due to the lack of gluten). Rolled oats are not only convenient to find, but they also blend and cook well. You can substitute with oat flour since the rolled oats are completely blended into the flour in this recipe.

Bananas. Similar to the famous banana bread, bananas should be very ripe. The more ripened the bananas; the more flavour in the pancakes.

Flavouring. For flavouring, I used cinnamon, which pairs well in most oatmeal bakes, however, feel free to use the most preferred; vanilla or masala spice to name a few.

Whole Milk. Milk makes the oatmeal moist since we are not using any oil or butter in this recipe.

Sweetener. Although the bananas add a substantial amount of sweetness to the pancake batter, I prefer adding a bit of honey just to push it up just a notch. Good sweetener substitutes are maple syrup or date syrup or you can completely option it out and drizzle cooked pancakes with plenty of Maple syrup; whichever you prefer.

Eggs. Eggs make oatmeal pancakes moist and tender.

Baking powder. For fluffy pancakes.

Salt. Just a pinch.

How to cook Oatmeal Banana pancakes without burning them

Mostly, similar to fluffy tall pancakes, cooking on medium-low heat ensures pancakes cook uniformly without burning. This means that the pancakes should cook slowly for a uniform and thorough cook. The key is; not to let the pan or griddle get too hot.

Tips and tricks

Don’t overdo the bananas. Although it is easy to fall into the temptation of adding more bananas, too much will make the pancakes dense. If you want maximum banana flavour in the pancakes, always, always use super ripe bananas. The kind that with black stripes.

Rest the pancake batter first! Set the pancake batter aside for 10 minutes before cooking. The oat will mix and absorb more liquid from the mixture making the pancakes fluffy.

The banana oatmeal pancakes will brown which is okay. This is because oat flour bakes brown compared to all-purpose flour.

Try a variety of ingredient mix-ins. You can add roasted nuts, berries, and seeds like chia to the pancake batter.

Toppings are unlimited. Butter with maple, yoghurt with chia, gnashed nuts, whipped cream, and coconut flakes to name a few.

Recipe FAQS

How do you store oatmeal banana pancakes?

Set extra pancakes aside to completely cool, then wrap them with aluminium foil and put them in a zip-lock bag or a plastic container. For long-term storage, freeze for up to 2 months or until ready to eat. When ready to indulge, remove from the freezer and set them aside to thaw to room temperature; in the meantime pre-heat the oven. Afterwards, place in a baking tray lined with parchment paper and bake until warm. However, note that they will be less moist.

How do you know when pancakes are fully done?

After you’ve scoped the pancake batter into the pan or griddle, bubbles will start forming on the top part which is not touching the pan. When the bottom part is thoroughly cooked; identified when bubbles appear around the edges on the top part of the pancake, the pancake is already 3/4 cooked. Flipping onto the other side cooks the remaining part which should be around 1 minute.

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Tools I Recommend

• Large non-stick pan or griddle

• Kitchen scale
• Blender
• Spatula