Easy Banana Oatmeal Pancakes: A Healthy and Delicious Breakfast

These pancakes are perfect for a hearty breakfast or brunch. They pair wonderfully with fresh berries, a drizzle of honey, or a scoop of yogurt.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on a skillet for a few minutes.
Variants:

Chocolate Chip Banana Oatmeal Pancakes: Add a handful of mini chocolate chips to the batter for a sweet, indulgent twist.
Nutty Version: Stir in some chopped walnuts, almonds, or pecans to the batter for added crunch and healthy fats.
Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water) in place of the egg and opt for plant-based milk to make these pancakes vegan-friendly.
FAQ:

Can I use instant oats instead of rolled oats? Yes, you can use instant oats, but the texture may be a little different. Rolled oats give the pancakes a thicker, fluffier consistency.

Can I make the batter ahead of time? Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it may thicken up in the fridge.

Can I freeze these pancakes? Absolutely! You can freeze the cooked pancakes for up to 3 months. Simply layer them with parchment paper and store in an airtight container. To reheat, microwave or toast them until warmed through.

Can I use a different sweetener instead of banana? If you prefer not to use banana, you can replace it with applesauce or another mashed fruit, though it may change the flavor slightly.