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Rolled oats are the star of this recipe. They give the pancakes a hearty texture. Use 1 cup of rolled oats. They blend well with liquids to make a creamy batter. For this recipe, I use 1 cup of milk. You can use dairy or non-dairy milk, whichever you prefer. The milk helps bind the dry ingredients. Also, add 1 tablespoon of maple syrup. This ingredient sweetens the pancakes and adds a nice flavor. Banana is a key flavor enhancer. Use 1 medium ripe banana, mashed. This adds natural sweetness and moisture. Ground cinnamon is another important flavor. You need 1 teaspoon. It gives a warm, spicy note. Finally, add 1/2 teaspoon of vanilla extract. This boosts the overall flavor and makes it even tastier. For cooking, you need 1 tablespoon of coconut oil or butter. This adds richness and prevents sticking. Baking powder is crucial too. Use 1 teaspoon to help the pancakes rise. A pinch of salt balances the sweetness and enhances the flavors. Start by placing 1 cup of rolled oats and 1 cup of milk in a blender. Blend until the mix turns smooth and creamy. This step is key as it makes your pancake base. Next, add 1 medium ripe banana that you have mashed, 1 tablespoon of maple syrup, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt. Blend this mixture again until it's smooth and well combined. The banana adds sweetness and moisture, while the baking powder helps the pancakes rise. Let the batter sit for about 5 to 10 minutes. This resting time helps the oats soak up the milk and thicken the batter. It makes your pancakes fluffier. Heat a non-stick skillet over medium heat. Add 1 tablespoon of coconut oil or butter to the skillet. Once hot, pour 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface. Flip the pancake and cook for another 1 to 2 minutes, or until golden brown. Repeat this process for the remaining batter. Serve your pancakes warm. Drizzle extra maple syrup on top and sprinkle with a bit of cinnamon. You could also add fresh fruit or nuts for more flavor and texture. Enjoy your delicious maple cinnamon oat pancakes! To make soft and fluffy pancakes, let the batter rest for 5-10 minutes. This helps the oats absorb the milk. A thick batter leads to a better texture. Cook on medium heat to avoid burning. You want a golden brown color. Check for bubbles on top before flipping. This signals they are ready. If you have leftovers, store them in an airtight container. They can last up to three days in the fridge. For freezing, place parchment paper between pancakes. This keeps them from sticking. When you are ready to eat, microwave them for about 30 seconds. Alternatively, you can heat them in a skillet for a few minutes. You can customize your pancakes with healthy add-ins. Try mixing in blueberries or chopped nuts for extra flavor. Chia seeds or flaxseeds add nutrients too. For toppings, fresh fruit is a great choice. You can also use yogurt or nut butter. Drizzle with extra maple syrup for sweetness, or sprinkle with cinnamon for extra warmth. {{image_2}} You can easily make these pancakes gluten-free. Just use certified gluten-free rolled oats. Check the label to ensure they meet the standards. This small change keeps the flavor and texture intact. To make these pancakes vegan, swap the milk for a non-dairy option. Almond or oat milk works well. Use maple syrup as your sweetener. The mashed banana acts as a binder, so you don’t need eggs. You can get creative with flavors in these pancakes. Add chocolate chips for a sweet twist. You can also stir in nut butter for a rich taste. Try peanut or almond butter. These additions make the pancakes more filling and fun. To keep your leftover pancakes fresh, stack them with parchment paper between each one. This keeps them from sticking together. Place the stack in an airtight container. Store this container in the fridge. Leftover pancakes last for about three days. If you want them to last longer, freezing is a great option. To freeze pancakes, let them cool completely first. After they cool, stack them with parchment paper in between. Then, wrap the stack tightly in plastic wrap. Place the wrapped pancakes in a freezer-safe bag or container. Label the bag with the date. Frozen pancakes can last for up to two months. When you’re ready to eat, you can thaw them in the fridge overnight. You have a few easy ways to reheat your pancakes. The best method is using a toaster. Just pop them in until they are warm. You can also use a microwave. Heat them for about 20-30 seconds. If you prefer, you can reheat them on a skillet over low heat for a couple of minutes. Enjoy your pancakes warm, topped with extra maple syrup! Yes, you can use instant oats. Instant oats will make the pancakes softer. They may also cook faster. Just blend them well to avoid lumps. You can use honey or agave syrup. Both will add sweetness. They change the flavor slightly but still taste great. Add a scoop of protein powder. You can also mix in Greek yogurt. These options boost the protein without changing the taste too much. Yes, these pancakes are perfect for meal prep. You can make a batch and store them. Just keep them in the fridge for up to three days. Serve them with fresh fruit, yogurt, or nuts. A drizzle of extra maple syrup adds more sweetness. You can also pair them with a side of eggs for protein. In this post, I covered how to make delicious pancakes using simple ingredients like rolled oats and milk. I explained step-by-step instructions for blending, cooking, and serving. You learned tips for perfect texture and healthy add-ins. I also provided variations for dietary needs and discussed how to store leftovers. These pancakes are tasty and easy to make. You can customize them for your likes. Enjoy making a fun breakfast that fits your diet!

Maple Cinnamon Oat Pancakes

Indulge in the fluffy goodness of Maple Cinnamon Oat Pancakes! These delightful pancakes are made with wholesome ingredients like rolled oats, ripe banana, and warm spices. Perfect for a cozy breakfast or brunch, they are simple to whip up and utterly delicious. Drizzle with maple syrup for extra sweetness! Ready to treat yourself? Click through to explore this easy recipe and start your morning right.
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Ingredients
  

1 cup rolled oats

1 cup milk (dairy or non-dairy)

1 medium ripe banana, mashed

1 tablespoon maple syrup (plus extra for serving)

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

A pinch of salt

1 tablespoon coconut oil or butter (for cooking)

Instructions
 

In a blender, combine the rolled oats and milk. Blend until you achieve a smooth, creamy mixture resembling oat flour.

    Add the mashed banana, maple syrup, baking powder, ground cinnamon, vanilla extract, and a pinch of salt to the blender. Blend again until all ingredients are combined and smooth.

      Let the batter rest for about 5-10 minutes. This allows the oats to absorb the liquids and thicken.

        Heat a non-stick skillet over medium heat and add coconut oil or butter. Once hot, pour 1/4 cup of batter onto the skillet for each pancake.

          Cook for 2-3 minutes on one side, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes or until golden brown.

            Remove from the skillet and repeat with the remaining batter.

              Serve warm, drizzled with extra maple syrup and a sprinkle of cinnamon if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 pancakes (2 servings)