A perfectly cooked pancake, crispy on the outside with a soft and fluffy inside. This will quickly become a household favorite for you!
These fluffy banana oatmeal pancakes are an easy breakfast you and your kids will enjoy. I’ll share with you my secret to getting the perfect crispy edge when cooking your pancakes. Feeling extra fancy? Top with fresh berries and homemade whipped cream for a special weekend treat!
When I say it’s a family favorite in my household, I mean it. I craved these when I was pregnant with my daughter. Now my daughter has enjoyed these pancakes ever since she was 6 months old!
This pancake recipe is a quick and easy way to prepare a nourishing meal for your family. All you need is a blender to throw all your ingredients in and a pan to fry them up. It’s easy to clean up (which I’m all about) and I’ll put the leftover pancakes in the fridge to be eaten the next morning. I think this is another reason why I love this recipe. It’s a simple breakfast for the next couple of mornings. I tend to make extra pancake batter on purpose just so the next couple of days will be a simpler breakfast. Pop your pancakes in the toaster and they’re ready to be enjoyed!
Easy Banana Oatmeal Pancakes
Equipment
- Measuring spoons
- Measuring cups
- Blender
- Skillet
- Spatula
- Cookie scoop
Ingredients
- 1-1/2 cup Sprouted Old-Fashioned Rolled Oats
- 2 tsp Baking Powder
- 1 tsp Pure Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Milk
- 2 Medium Ripe Bananas
- 2 Large Eggs
- Bacon fat for cooking (or coconut oil)
Instructions
- Place all items into a blender. Blend on high until smooth.1-1/2 cup Sprouted Old-Fashioned Rolled Oats, 2 tsp Baking Powder, 1 tsp Pure Vanilla Extract, 1 tsp Ground Cinnamon, 1/4 tsp Salt, 1/2 cup Milk, 2 Medium Ripe Bananas, 2 Large Eggs
- Heat your skillet over medium heat while you make the batter. I prefer to cook these on a cast iron skillet.
- Once your skillet is heated, grease the pan with bacon fat (best for making the pancake a little crispy on the outside) or coconut oil.Bacon fat for cooking (or coconut oil)
- Pour batter out in small circles onto your skillet. Cook the first side of the pancake until the edges are set and little bubbles start to form (about 2 minutes). Flip the pancake and cook for another 2 minutes until golden brown. Repeat with the remaining batter.
- Top with maple syrup, your favorite fruit, or whipped cream, and enjoy!
Notes
- If you plan to add chocolate chips, blueberries, or other toppings to your pancakes, I recommend placing them on the uncooked side while the first side is still cooking. I will gently push them into the pancake so the batter will cook around it. I find that this helps with not getting chocolate or blueberry juice all over the pan causing it to burn and your pancakes to stick.
- To get your pancakes crispy, make sure there is hot oil in your pan. I recommend using bacon fat to help enrich the overall flavor and to get that perfected fried edge!
- You can tell a pancake is ready to flip when all the bubbles have popped and no more are bubbles coming up
- You can make this batter the night before, however, I recommend making it the day of.
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