Name: Banana Oat Pancakes
Ingredients: Ripe Bananas (2 medium): The star of the show, ripe bananas provide natural sweetness, moisture, and a wonderful banana flavor. They also contribute to the pancakes’ fluffy texture and act as a binder, reducing the need for excessive flour. Look for bananas with brown spots for the best flavor and sweetness.; Rolled Oats (1 cup): These form the heart of our healthy pancakes. Rolled oats, also known as old-fashioned oats, offer a fantastic source of fiber, keeping you full and energized for longer. They also add a delightful chewiness and subtle nutty flavor to the pancakes. Opt for rolled oats over instant oats for a better texture and nutritional profile.; Milk (1 cup): Milk provides the necessary liquid for our batter, bringing it together and contributing to the pancakes’ moistness. You can use dairy milk or your favorite plant-based milk alternative like almond milk, soy milk, oat milk, or coconut milk. Each type of milk will impart a slightly different flavor profile.; Egg (1 large): Eggs act as a binding agent, holding the pancakes together and adding richness and structure. They also contribute to the light and airy texture we aim for. For a vegan option, you can use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken).; Baking Powder (2 teaspoons): This is the leavening agent that makes our pancakes rise and become fluffy. Baking powder creates air bubbles in the batter when heated, resulting in light and airy pancakes. Make sure your baking powder is fresh for optimal results.; Vanilla Extract (1 teaspoon): A touch of vanilla extract enhances the overall flavor profile of the pancakes, adding a warm and comforting note that complements the banana and oat flavors beautifully. Pure vanilla extract is recommended for the best taste.; Cinnamon (½ teaspoon): Cinnamon adds a warm, spicy sweetness that pairs perfectly with bananas and oats. It also brings a comforting aroma to your kitchen while cooking. Feel free to adjust the amount of cinnamon to your preference or add other spices like nutmeg or cardamom.; Salt (¼ teaspoon): A pinch of salt is crucial to balance the sweetness and enhance all the other flavors in the pancakes. Salt doesn’t make the pancakes salty; instead, it works to elevate the sweetness and other ingredients, resulting in a more well-rounded flavor.; Optional: Honey or Maple Syrup (to taste): While the bananas provide natural sweetness, you might want to add a touch of honey or maple syrup for extra sweetness, especially if your bananas aren’t very ripe or if you prefer a sweeter pancake. Use sparingly as the bananas already contribute significant sweetness.; Optional: Oil or Butter (for greasing the pan): A small amount of oil or butter is needed to grease the pan or griddle to prevent the pancakes from sticking and ensure they cook evenly and have a golden-brown exterior. Coconut oil, olive oil, or butter work well.

Ingredients

Ripe Bananas (2 medium): The star of the show, ripe bananas provide natural sweetness, moisture, and a wonderful banana flavor. They also contribute to the pancakes’ fluffy texture and act as a binder, reducing the need for excessive flour. Look for bananas with brown spots for the best flavor and sweetness.
Rolled Oats (1 cup): These form the heart of our healthy pancakes. Rolled oats, also known as old-fashioned oats, offer a fantastic source of fiber, keeping you full and energized for longer. They also add a delightful chewiness and subtle nutty flavor to the pancakes. Opt for rolled oats over instant oats for a better texture and nutritional profile.
Milk (1 cup): Milk provides the necessary liquid for our batter, bringing it together and contributing to the pancakes’ moistness. You can use dairy milk or your favorite plant-based milk alternative like almond milk, soy milk, oat milk, or coconut milk. Each type of milk will impart a slightly different flavor profile.
Egg (1 large): Eggs act as a binding agent, holding the pancakes together and adding richness and structure. They also contribute to the light and airy texture we aim for. For a vegan option, you can use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken).
Baking Powder (2 teaspoons): This is the leavening agent that makes our pancakes rise and become fluffy. Baking powder creates air bubbles in the batter when heated, resulting in light and airy pancakes. Make sure your baking powder is fresh for optimal results.
Vanilla Extract (1 teaspoon): A touch of vanilla extract enhances the overall flavor profile of the pancakes, adding a warm and comforting note that complements the banana and oat flavors beautifully. Pure vanilla extract is recommended for the best taste.
Cinnamon (½ teaspoon): Cinnamon adds a warm, spicy sweetness that pairs perfectly with bananas and oats. It also brings a comforting aroma to your kitchen while cooking. Feel free to adjust the amount of cinnamon to your preference or add other spices like nutmeg or cardamom.
Salt (¼ teaspoon): A pinch of salt is crucial to balance the sweetness and enhance all the other flavors in the pancakes. Salt doesn’t make the pancakes salty; instead, it works to elevate the sweetness and other ingredients, resulting in a more well-rounded flavor.
Optional: Honey or Maple Syrup (to taste): While the bananas provide natural sweetness, you might want to add a touch of honey or maple syrup for extra sweetness, especially if your bananas aren’t very ripe or if you prefer a sweeter pancake. Use sparingly as the bananas already contribute significant sweetness.
Optional: Oil or Butter (for greasing the pan): A small amount of oil or butter is needed to grease the pan or griddle to prevent the pancakes from sticking and ensure they cook evenly and have a golden-brown exterior. Coconut oil, olive oil, or butter work well.

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Instructions

Prepare the Oats: In a large mixing bowl, combine the rolled oats and milk. Stir well to ensure all the oats are submerged in the milk. Let this mixture sit for at least 10 minutes, or even up to 30 minutes. This step is crucial as it allows the oats to soften and absorb the milk, resulting in a smoother batter and more tender pancakes. Soaking the oats also helps to break down some of the phytic acid, potentially improving nutrient absorption. Think of this step like pre-cooking the oats slightly.
Mash the Bananas: While the oats are soaking, peel your ripe bananas and place them in a separate bowl. Using a fork, mash the bananas until they are mostly smooth. A few small lumps are perfectly fine and will add a nice texture to the pancakes. Over-mashing can make the pancakes slightly denser, so aim for a consistency similar to chunky applesauce. The riper the bananas, the sweeter and easier they will be to mash.
Combine Wet Ingredients: Add the mashed bananas, egg, vanilla extract, and cinnamon to the bowl with the soaked oats. Mix everything together until well combined. Ensure the egg is fully incorporated into the mixture, creating a cohesive wet base for your pancake batter. At this stage, the mixture will be quite thick and slightly lumpy due to the oats and bananas, which is perfectly normal.
Add Dry Ingredients: In a separate small bowl, whisk together the baking powder and salt. This ensures that the baking powder is evenly distributed throughout the batter, preventing clumps and guaranteeing a consistent rise. Gently sprinkle the dry ingredients over the wet ingredients in the large bowl.
Mix the Batter (Gently!): Using a spatula or a spoon, gently fold the dry ingredients into the wet ingredients. Mix just until everything is combined and there are no visible streaks of dry baking powder. It’s important not to overmix the batter. Overmixing can develop the gluten in the oats (though oats are naturally gluten-free, they can sometimes be processed in facilities that handle wheat), resulting in tougher pancakes. A few lumps in the batter are perfectly acceptable and will disappear during cooking. A slightly thicker batter is ideal for banana oat pancakes, helping them hold their shape and preventing them from spreading too thin on the pan.
Heat the Pan or Griddle: Place a non-stick pan or griddle over medium heat. Allow the pan to heat up properly before adding any batter. You’ll know it’s ready when a drop of water sizzles and evaporates quickly when sprinkled on the surface. If the pan is not hot enough, the pancakes may stick and not cook evenly.
Grease the Pan (Lightly): Once the pan is hot, lightly grease it with a small amount of oil or butter. You can use a paper towel to spread the grease evenly and remove any excess. This creates a non-stick surface and helps the pancakes develop a beautiful golden-brown color. If using butter, be careful not to let it burn.
Cook the Pancakes: Pour ¼ cup of batter onto the hot, greased pan for each pancake. Leave enough space between the pancakes so they don’t overcrowd the pan. Cook for about 2-3 minutes per side, or until bubbles start to appear on the surface and the edges look set. The bottom side should be golden brown.
Flip the Pancakes: Carefully flip the pancakes using a spatula. Cook the other side for another 2-3 minutes, or until golden brown and cooked through. Gently press down on the center of a pancake with your spatula; it should spring back slightly when done. Avoid flipping the pancakes too early, as they may tear. Wait until they are nicely set on the first side before attempting to flip.
Keep Warm (Optional): If you’re making a large batch of pancakes, you can keep the cooked pancakes warm while you finish cooking the rest. Preheat your oven to a low temperature (around 200°F or 95°C) and place the cooked pancakes on a baking sheet in the oven. This will prevent them from getting cold and soggy while you cook the remaining batter.
Serve and Enjoy!: Serve the banana oat pancakes immediately while they are warm and fluffy. Top them with your favorite toppings such as fresh fruit (sliced bananas, berries, etc.), a drizzle of maple syrup or honey, a dollop of yogurt or whipped cream, chopped nuts, or a sprinkle of cinnamon. Get creative and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 300
Fiber: 6
Protein: 10