Oatmeal Banana Pancakes Recipe

Bananas: Provide natural sweetness and moisture to the pancakes.

Rolled oats: Give the pancakes a hearty texture and are a great source of fiber.

Eggs: Help bind the ingredients together and add protein.

Milk: Adds moisture to the batter; you can use any type of milk you prefer.

Baking powder: Helps the pancakes rise and become fluffy.

Vanilla extract: Adds a sweet and aromatic flavor.

Cinnamon: Provides a warm and comforting spice.

Salt: Enhances the overall flavor of the pancakes.

When blending the batter, make sure to blend until completely smooth to avoid any lumps from the rolled oats. This will ensure your pancakes have a uniform texture. If the batter seems too thick, you can add a little more milk to reach the desired consistency. Additionally, let the batter rest for a few minutes before cooking to allow the oats to fully hydrate, resulting in fluffier pancakes.

• ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the pancakes.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar texture and are also gluten-free.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients.

• any type milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in most recipes.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary flavor to the pancakes.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, slightly sweet flavor similar to cinnamon.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• Allow the pancakes to cool completely before storing to prevent condensation, which can make them soggy.
• Stack the pancakes with a piece of parchment paper between each one to prevent them from sticking together.
• Place the stacked 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.
• Store the container or bag in the refrigerator if you plan to eat the pancakes within 3-4 days.
• For longer storage, place the container or bag in the freezer. The pancakes can be frozen for up to 2 months.
• To reheat refrigerated pancakes, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.
• For frozen pancakes, you can either thaw them overnight in the refrigerator or reheat directly from frozen. To reheat from frozen, microwave on high for 30-60 seconds, or until heated through.
• Alternatively, you can reheat the pancakes in a toaster or toaster oven. This method will help to restore some of the original crispiness.
• If you prefer to use an oven, preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds per pancake, checking to ensure they are heated through.

• 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. Bake for about 10 minutes or until the pancakes are warmed through.

• Toaster Method:

  1. Place the pancakes in a toaster or toaster oven.
  2. Toast on a low setting to avoid burning, checking frequently.
  3. This method gives the pancakes a slightly crispy edge while keeping the inside soft.

• Skillet Method:

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

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 2-3 minutes, checking halfway through to ensure they don't overcook.

• Blender: Used to blend all the ingredients into a smooth batter.

• Non-stick skillet: Used to cook the pancakes without them sticking to the surface.

• Spatula: Used to flip the pancakes once bubbles form on the surface.

• Measuring cups: Used to measure the rolled oats and milk accurately.

• Measuring spoons: Used to measure the baking powder, vanilla extract, cinnamon, and salt.

• Mixing bowl: Optional, but can be used to hold the batter if you prefer to mix by hand after blending.

• Ladle or measuring cup: Used to pour the batter onto the skillet to form pancakes.

• Cooking spray or oil: Used to lightly grease the skillet to prevent sticking.

Pre-blend the batter: Blend all ingredients the night before and store the batter in the fridge. This saves time in the morning.

Use a large skillet: Cooking multiple pancakes at once speeds up the process.

Preheat the skillet: Ensure the skillet is hot before adding the batter to reduce cooking time.

Batch cook and freeze: Make extra pancakes and freeze them. Reheat in the toaster for a quick breakfast.

Measure ingredients in advance: Have all ingredients measured and ready to go before you start cooking.