Cooking Tips
Keep the pan temperature at medium-low to prevent the pancakes from burning on the outside and being raw on the inside.
For a more airy, fluffy texture, allow the mixture to sit for 5 to 10 minutes before starting cooking.
If you don’t have a blender, you can mash the banana with a fork and whisk the ingredients manually, although the texture will be less homogeneous.
Service suggestions
Serve the pancakes warm accompanied by fresh seasonal fruits, such as strawberries or raspberries. You can also add a serving of Greek yogurt, pure honey, maple syrup, or almond butter.
Storage & FAQ
Can I freeze pancakes?
Yes. Once cool, freeze them in a single layer on a tray for 2 hours and then transfer them to airtight bags. They keep for up to 3 months and can be reheated in a toaster, oven or microwave.
What type of oatmeal is best?
Traditional or quick-cooking oatmeal flakes are recommended. Avoid instant oatmeal so that the texture doesn’t turn out too doughy.
Is the recipe gluten-free?
Oats are naturally gluten-free, but cross-contamination can occur. If you require a strict diet, use certified gluten-free oats.
Can the mixture be made in advance?
You can refrigerate the mixture in an airtight container overnight. You may need to add a little more milk when cooking, as the oatmeal absorbs the liquid.
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