Banana Oat Pancakes

Start your day with these fluffy, protein-rich Banana Oat Pancakes. Made with ripe bananas and hearty oats, this wholesome and naturally sweet breakfast treat is perfect for a quick yet nutritious morning meal.

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This recipe is designed for simplicity, requiring only a blender and a skillet. It is an excellent way to use up ripe bananas while providing a hearty meal that is both gluten-free (when using certified oats) and dairy-free.

Ingredients

• Wet Ingredients: 2 large ripe bananas, 2 large eggs, 1/2 teaspoon vanilla extract (optional)
• Dry Ingredients: 1 cup rolled oats (certified gluten-free if needed), 1/2 teaspoon baking powder, pinch of salt, 1/2 teaspoon ground cinnamon (optional)
• For Cooking: 1–2 teaspoons coconut oil or neutral oil

Instructions

Step 1: Blend Wet Ingredients

In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until smooth.

Step 2: Add Dry Ingredients

Add oats, baking powder, salt, and cinnamon. Blend again until fully combined and the mixture is mostly smooth (some oat texture is fine).

Step 3: Prepare the Skillet

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.

Step 4: Pour and Cook

Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.

Step 5: Flip and Finish

Flip pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.

Step 6: Serve

Serve warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.

Zusatztipps für die Zubereitung

For the best texture, ensure your skillet is preheated to medium heat before pouring the batter. These pancakes freeze well; you can store extras and reheat them later in a toaster or microwave for a fast breakfast option.

Varianten und Anpassungen

Boost the protein content by adding 1–2 tablespoons of nut butter or a scoop of protein powder to the batter. For a flavor twist, try swapping cinnamon for nutmeg or cardamom. Always use certified gluten-free oats if you have specific dietary requirements.

Serviervorschläge

Top your pancakes with fresh berries, sliced bananas, or a dollop of yogurt for added creaminess. A drizzle of maple syrup or honey complements the natural sweetness of the banana perfectly.

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Each serving of these delicious pancakes provides approximately 210 calories, 5g of fat, 36g of carbohydrates, and 8g of protein, making them a balanced and satisfying choice for any breakfast table.

Recipe FAQs

→ Are these pancakes gluten-free?

Yes, these pancakes are naturally gluten-free when you use certified gluten-free rolled oats. Always check oat packaging to ensure they're processed in a gluten-free facility to avoid cross-contamination.

→ Can I make the batter ahead of time?

For best results, make the batter fresh. The baking powder activates when mixed with wet ingredients, so letting it sit too long may affect fluffiness. However, you can blend dry and wet components separately and combine just before cooking.

→ What toppings work well with these pancakes?

Fresh berries, sliced bananas, Greek yogurt, almond butter, or pure maple syrup complement the natural sweetness. Chopped nuts, hemp seeds, or a drizzle of honey also add lovely texture and flavor.

→ Can I freeze leftovers?

Absolutely. Let pancakes cool completely, then stack between parchment paper in a freezer-safe bag. They'll keep for up to 3 months. Reheat in a toaster or microwave for a quick weekday breakfast.

→ How do I know when to flip the pancakes?

Wait until bubbles form across the surface and the edges appear set and slightly dry. This usually takes 2–3 minutes over medium heat. The bottom should be golden brown before flipping.

→ Can I substitute the eggs?

Flax or chia eggs work as vegan alternatives. Mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water per egg, let sit for 5 minutes, then use in place of regular eggs.