Prepare the Batter:
In a large mixing bowl, combine the oatmeal and milk. Let it sit for a few minutes to allow the oats to soften.
Add the mashed banana, egg, and sugar to the bowl. Mix well until all ingredients are combined.
Stir in the wheat flour to the mixture, ensuring there are no lumps.
Cook the Pancakes:
Heat a small amount of olive oil in a non-stick frying pan over medium heat.
Pour small portions of the batter onto the pan to form pancakes. Use about 1/4 cup of batter per pancake.
Cook each side for about 2-3 minutes or until golden brown and cooked through. Flip the pancakes carefully to ensure even cooking.
Serve:
Serve the pancakes warm, topped with your favorite toppings such as fresh fruits, honey, or maple syrup.
Serving Suggestions
Top these pancakes with sliced bananas, a drizzle of honey, and a sprinkle of cinnamon for added flavor.
Serve with a side of Greek yogurt or a handful of nuts for extra protein.
Cooking Tips
Ensure the pan is not too hot to prevent burning the pancakes before they are cooked through.]
You can add a pinch of salt to enhance the flavors if desired.
Nutritional Benefits
Oatmeal: Provides fiber and helps in lowering cholesterol levels.
Banana: Rich in potassium and provides natural sweetness.
Egg: Adds protein and essential nutrients.
Dietary Information
This recipe is vegetarian and can be made gluten-free by using certified gluten-free oats and flour.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
These pancakes can also be frozen for up to a month. Reheat in a toaster or oven before serving.
Why You’ll Love This Recipe
Quick and easy to make with simple ingredients.
A healthy breakfast option that is both filling and delicious.
Versatile and can be customized with various toppings and add-ins.
Conclusion
Enjoy these nutritious and tasty oatmeal banana pancakes as a wholesome start to your day. They are perfect for a quick breakfast or a leisurely brunch. Bon appétit!
