Tender, golden pancakes with a mild oat flavor and a soft middle, made for an easy family breakfast.
Calories
250kcal
Protein
8gal
Carbs
41g
Fat
7g
Stir the rolled oats and milk together in a large bowl. Leave them for 10 minutes so the oats become soft.
Mix in the mashed banana and egg. Add the flour, baking powder, cinnamon, and salt. Stir only until you no longer see dry flour. A few small lumps are fine.
Warm a nonstick skillet over medium-low heat. Add a little butter or oil and spread it over the surface.
Spoon about 3 tablespoons of batter into the pan for each pancake. Cook until small bubbles appear and the edges look set, then flip. Cook the other side until golden. Repeat with the remaining batter.
This Oatmeal Pancakes Recipe is the sort of breakfast that makes the kitchen smell good before anyone is fully awake. The pancakes are warm, filling, and easy to enjoy with whatever you already like on your breakfast table. Think maple syrup, fruit, yogurt, or a small spoonful of nut butter.
They are a nice change from everyday pancakes when you want something that feels a little more hearty but still tastes like a treat. The oat flavor is gentle, so this is a good choice for kids who are unsure about trying new breakfast foods. Start with a favorite topping and they will probably be sold.
They fit busy mornings and lazy weekends equally well. Make a batch for the table, then save a few for later. They reheat nicely, which is helpful when breakfast needs to happen in a hurry.
Yes. Use your usual unsweetened non-dairy milk. Oat milk and almond milk are both easy options.
Fresh berries, sliced apples, syrup, honey, or peanut butter all work nicely. You can keep it simple or let everyone build their own plate.
The pan may not be hot enough, or it may need a little more fat. Let the pan warm up first and avoid flipping too soon.
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