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Oatmeal Pancakes

Start your day with warm and comforting Oatmeal Pancakes, packed with flavor and perfect for busy mornings or relaxed weekends.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon Adds a cozy warmth to the pancakes.
  • 1/4 teaspoon salt Helps balance the flavors.
Wet Ingredients
  • 1 cup milk Use your favorite dairy or non-dairy milk.
  • 1 banana ripe banana Choose a ripe banana for natural sweetness.
  • 2 pieces eggs
  • 1 tablespoon maple syrup Use pure maple syrup for a delightful drizzle (optional).
  • 1 teaspoon vanilla extract Amplifies the sweet aroma (optional).
For Cooking
  • to taste Butter or oil Choose your preference for a perfectly cooked pancake.

Method
 

Preparation
  1. Combine the rolled oats and milk in a blender and blend until smooth and creamy.
  2. Add the banana, eggs, baking powder, cinnamon, salt, maple syrup, and vanilla extract to the blender and blend until everything is well combined.
Cooking
  1. Heat a skillet over medium heat and add a touch of butter or oil.
  2. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  3. Serve warm, topped with fresh fruit, a drizzle of maple syrup, or nuts.

Notes

These pancakes can be stored in the fridge for up to 3 days or frozen for up to a month. Reheat gently. You can swap out the banana for pureed pumpkin in the fall or add fresh berries for a summer treat.