Banana Oatmeal Pancakes
Sweet, fluffy Banana Oatmeal Pancakes make a warm, inviting breakfast topped with fruit, syrup, and whipped cream.
Nutrition Facts
Ingredients
Instructions
Dump all of your ingredients into a blender and pulse on medium speed until the mixture is smooth and homogenous.
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Continue Reading at Blessthismessplease →Chef's Notes
You can store your leftover pancakes in the fridge for up to 5 days. Allow you pancakes to cook and then transfer them to an airtight container. Allowing your pancakes time to cook will help prevent them from sticking together. You can freeze your pancakes the same way for 3 months.
Reheat leftover pancakes in the fridge for about 45 seconds. I like to reheat frozen pancakes for a minute to start and then flip them every 30 seconds until they are hot.
In addition to using cinnamon you can also add a teaspoon of nutmeg and cloves for some extra warm flavors.
You can use both light and brown sugar in this recipe. You can also replace the brown sugar with coconut sugar.
The riper your bananas are, the sweeter the pancakes will be.
Since the batter is blended it is okay to have some big chunks of banana.
Anything that isn’t mashed will get broken down in the blender.
It is important to preheat your pan so that the pancakes cook evenly. You can also cook these pancakes on an electric griddle. This is a great way to make them in bulk and save some time.
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