Banana Oatmeal Pancakes | Easy + Dairy-Free

Serving: These pancakes are great with fresh fruit, nut butter, or a drizzle of honey or maple syrup. You can even add a sprinkle of chia seeds or flaxseeds for extra nutrients.

Storage: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 20-30 seconds or heat on a skillet for a minute or two.

Variations:
Add-ins: Feel free to add chocolate chips, walnuts, or blueberries to the batter for a twist on the classic pancake.

Vegan Option: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use your favorite plant-based milk.

Gluten-Free: Use certified gluten-free oats or oat flour to make these pancakes entirely gluten-free.

FAQ:
Can I make these pancakes ahead of time?
Yes! You can make a batch and refrigerate them. They also freeze well—just place a piece of parchment paper between each pancake and store them in a freezer-safe bag. Reheat in the toaster or on the skillet.

Can I substitute the oats with something else?
If you don’t have oats, you can use whole wheat flour or any gluten-free flour blend, but the texture and flavor will change.

Enjoy your stack of banana oatmeal pancakes as a healthy, fulfilling breakfast that’s both delicious and dairy-free!