Oatmeal Pancakes
Pancakes made with oats — banana oat pancakes, strawberry pancakes, cottage cheese protein pancakes, blueberry oat pancakes — for busy school mornings.
★ breakfast
breakfastMakin Banana Pancakes
Delish banana and oats pancakes - perfect for Sunday mornings AND only 5 ingredients
Samantha CopelandIngredients
- 1 Banana
- 1/3 cup Oats
- 1/2 tsp Vanilla
- 1 Egg
- A dash Cinnamon
- Optional: Peanut Butter
- Optional: Blueberries
- Optional: Coconut oil for pan
Instructions
- 1Mix all ingredients together and let them sit in your bowl for a few minutes to allow the oats to soak up the ingredients
- 2Cook over low heat (this is KEY) otherwise they will fall apart or burn
- 3Top with fave toppings. Enjoy 😋🥞
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Open in Pepper →Oats Make A Sturdier Pancake
Oats give a pancake body. They soak up the milk and egg, brown slower in the pan, and hold up under butter and syrup without going limp on the plate.
Cooks on Pepper reach for these on school mornings when the kids need something that keeps them full until lunch, and on slow Saturdays when there's one ripe banana left on the counter.
Every recipe here is built on oats or oat flour: Makin Banana Pancakes with just banana, oats and vanilla, strawberry pancakes with almond milk, Protein Cottage Cheese Pancakes, blueberry oat pancakes with yogurt, apple oat pancakes with cinnamon, and even oatmeal pancakes with spinach.
Quick Tips
- 1
Blend the oats first
Run the oats in a blender for 30 to 45 seconds until they look like flour, then add the wet ingredients. It keeps the pancakes from feeling gritty.
- 2
Let the batter rest
Give it 5 to 10 minutes on the counter so the oats drink up the milk. The batter thickens and the pancakes hold together better in the pan.
- 3
Cook them lower and slower
Oat batter needs medium-low heat and about 3 minutes per side, or the outside darkens before the middle sets.
- 4
Use very ripe bananas
For the banana pancakes, pick a banana with plenty of brown spots and mash it smooth so you don't get chunks that steam instead of cook.
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