Serving: Pair with fresh berries, yogurt, or a dash of cinnamon.
Storage: Keep leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.
Variants
Protein Boost: Add a scoop of your favorite protein powder or a tablespoon of peanut butter to the batter.
Berry Burst: Stir in a handful of blueberries or raspberries before cooking.
Nutty Crunch: Fold in chopped walnuts or almonds for extra texture.
Vegan Swap: Replace eggs with 2 tablespoons of ground flaxseed mixed in 6 tablespoons of water (let it sit for a few minutes to thicken).
FAQ
Q1: Do I have to blend the oats?
A: Blending helps create a smoother batter. If you prefer a more rustic texture, you can skip blending or use quick-cooking oats and mash the banana well.
Q2: Can I skip the banana?
A: Yes, but the banana adds natural sweetness and moisture. If you omit it, consider adding applesauce, a bit of mashed sweet potato, or another ingredient for flavor and binding.
Q3: Do these pancakes freeze well?
A: Absolutely! Stack them with parchment paper in between, store in a freezer-safe container, and reheat when ready.
Make these quick and easy oat pancakes a part of your morning routine. Whip them up in just 5 minutes, and enjoy a guilt-free, delicious breakfast without flour or added sugar!
