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- 1 cup rolled oats - 1 ripe banana, mashed - 1 cup almond milk (or any milk of your choice) - 1 tablespoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1 tablespoon honey or maple syrup (optional) - 1 teaspoon vanilla extract - Coconut oil or non-stick spray for cooking When I make Healthy Banana Oat Pancakes, I love using simple and fresh ingredients. Rolled oats add fiber and keep you full. A ripe banana gives natural sweetness and flavor. Almond milk works well, but you can use any milk you prefer. Baking powder makes the pancakes fluffy. Cinnamon adds a warm spice note. Salt helps balance all the flavors. I often add honey or maple syrup for extra sweetness, but that’s optional. Vanilla extract enhances the taste and aroma. Finally, use coconut oil or non-stick spray to cook the pancakes without sticking. These ingredients come together to create a delicious breakfast. Plus, they are healthy! For the complete recipe, check the Full Recipe section above. - Blend rolled oats into oat flour. - Mix dry ingredients in a bowl. - Combine wet ingredients in a separate bowl. First, grab your blender. Add one cup of rolled oats and blend them until they become a fine flour. This oat flour is the base for your pancakes. Next, take a large mixing bowl. In this bowl, add your oat flour, one tablespoon of baking powder, half a teaspoon of cinnamon, and a quarter teaspoon of salt. Mix these dry ingredients well to spread out the flavors. Now, for the wet ingredients. In another bowl, mash one ripe banana until it’s smooth. Then, add one cup of almond milk, one tablespoon of honey or maple syrup (if you want it sweeter), and one teaspoon of vanilla extract. Mix until it’s all smooth and well combined. Carefully add the wet mixture to the dry mixture. Stir gently until just combined. It’s okay if there are a few lumps; don’t overmix! - Heat skillet and grease lightly. - Pour batter and monitor cooking process. - Flip pancakes and adjust heat as necessary. Now, heat a non-stick skillet on medium heat. Lightly grease it with coconut oil or non-stick spray. Pour about a quarter cup of batter for each pancake. Watch closely as bubbles form on the surface. This takes about 2-3 minutes. When you see bubbles, it’s time to flip! Cook the other side for 1-2 minutes or until golden brown. If the pancakes are browning too fast, lower the heat a bit. Repeat this until all the batter is cooked. - Presentation tips for plating. - Toppings and accompaniments. For serving, stack your pancakes high on a plate. Drizzle some honey or maple syrup on top. Add fresh banana slices and a sprinkle of cinnamon for a lovely look. For extra flair, serve with a side of Greek yogurt or a handful of berries. This not only adds color but also makes for a tasty meal! Check out the Full Recipe for more details. - Avoiding overmixing the batter: When you mix your pancake batter, stop as soon as it comes together. Lumps are okay! Overmixing makes tough pancakes. Trust me, you want them light and fluffy. - Adjusting temperature for the perfect cook: Start with medium heat on your skillet. If pancakes burn, lower the heat a bit. Each stove is different, so find the sweet spot. - Alternative milk options: You can use any milk you like. Almond milk is great, but soy or oat milk works too. Choose what you enjoy or what you have at home. - Sweetener alternatives: If you want less sugar, skip the honey or syrup. Try mashed dates or applesauce instead. Both add natural sweetness without extra sugar. - Nutritional value of bananas and oats: Bananas are full of potassium and fiber. They help keep your heart healthy. Oats provide energy and help with digestion. Together, they make a powerful breakfast. - How these ingredients contribute to a healthier breakfast: This meal is rich in whole grains and fruit. It fuels your day without heavy fats. Eating this helps you feel full and satisfied longer. For more details, check the Full Recipe. {{image_2}} You can easily change the taste of your banana oat pancakes. Try adding chocolate chips for a sweet treat. Nuts like walnuts or pecans add a nice crunch. Want a warm touch? Sprinkle in some nutmeg or ginger for a cozy flavor twist. If you need gluten-free pancakes, use certified gluten-free oats. They work great and keep the pancakes light. For a vegan option, swap almond milk for any plant milk. You can leave out honey and use maple syrup instead. This way, everyone can enjoy these tasty pancakes. Need more pancakes? Just double the recipe. You can also cut it in half for fewer servings. Want to meal prep? Make a big batch and store them. They freeze well and can be reheated. Just pop them in a toaster or microwave for a quick breakfast. Check out the Full Recipe for more details! If you have leftover pancakes, store them in the fridge. Place them in an airtight container. This keeps them fresh for up to three days. For longer storage, consider freezing them. To freeze, stack the pancakes with parchment paper between each one. Then, put them in a freezer-safe bag. They will stay good for about one month. To reheat pancakes, you have a few options. The microwave is quick but may not keep the texture. Heat them in 20-second intervals until warm. For better results, use a skillet. Warm it over medium heat and add the pancakes. Heat each side for about one minute until they are hot. You can also use a toaster oven. This method helps keep them fluffy. In the fridge, pancakes last for about three days. If you freeze them, they are safe for one month. After that, they may lose flavor and texture. Always check for any signs of spoilage before eating. Enjoy your Healthy Banana Oat Pancakes fresh and tasty! For the full recipe, refer back to the top. Yes, you can use quick oats in this recipe. They will create a softer texture. Just be aware that quick oats may cook faster. If you use them, watch the pancakes closely. You can tell the pancakes are done when bubbles form on the surface. The edges should look set, and the bottom should be golden brown. Flip them carefully to cook the other side for an equal time. Yes, you can make pancakes ahead of time. Cook them, let them cool, and store them in the fridge. They can last up to three days. You can also freeze them for longer storage. Just reheat before serving. If you want to skip eggs, you can use applesauce. Use 1/4 cup of applesauce for one egg. You can also try a mashed banana or flaxseed meal mixed with water. Both options work well and keep the pancakes moist. Absolutely! These pancakes are a great choice for kids. They are tasty and healthy. The bananas add natural sweetness, and oats provide fiber. Kids will love the flavor and fun shape of the pancakes. These pancakes use simple, healthy ingredients like oats and bananas. You learned how to prepare and cook them step by step. I shared tips for variations and how to store leftovers. Try these pancakes for a tasty, easy breakfast. They fit many diets and make meal prep simple. Enjoy your delicious, healthy start to the day!

Healthy Banana Oat Pancakes

Indulge in a delicious start to your day with these Healthy Banana Oat Pancakes! Made with simple ingredients like oats and ripe bananas, these pancakes are not only easy to prepare but also nutritious and satisfying. Whether you're looking for a quick breakfast or a brunch treat, this recipe is perfect for everyone. Click to explore the full recipe and enjoy a stack of fluffy goodness that will delight your taste buds!
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed

1 cup almond milk (or any milk of your choice)

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon honey or maple syrup (optional)

1 teaspoon vanilla extract

Coconut oil or non-stick spray for cooking

Instructions
 

In a blender, add the rolled oats and blend until they reach a fine flour consistency.

    In a mixing bowl, combine the oat flour, baking powder, cinnamon, and salt.

      In another bowl, mix the mashed banana, almond milk, honey (if using), and vanilla extract until smooth.

        Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

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

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

              Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

                Repeat with remaining batter, adjusting the heat as necessary to prevent burning.

                  Prep Time: 10 min | Total Time: 20 min | Servings: 4 pancakes

                    - Presentation Tips: Stack the pancakes high on a plate, drizzle with honey or maple syrup, and add fresh slices of banana on top with a sprinkle of cinnamon for an appealing look. Optionally, serve with a side of Greek yogurt or a handful of berries for added color and flavor.