Banana oatmeal pancakes

An easy, filling breakfast and a good way to use up ripe bananas in case you can't stand the thought of baking another loaf of banana bread

This week I am sharing an easy recipe for Banana Oatmeal Pancakes. I first started making these during the pandemic (which feels like ages ago, thank god). Cooking for myself was one of the few things that made me feel normal and I was looking forward to breakfast every day. I would make giant bowls of oatmeal, mushrooms on toast, Atelier September’s granola with grapefruit and blueberries, avocado toast with kimchi as well as these Banana Oatmeal Pancakes topped with coconut yogurt, thawed berries, and maple syrup.

These pancakes are a great addition to your breakfast repertoire because they are quick, simple, filling, and versatile. I usually top them with a quick blueberry ‘jam’ (I thaw frozen blueberries with some sugar and thicken them with cornstarch), plant-based ‘Greek style’ yogurt, and maple syrup. They would also be delicious with stewed apples, cinnamon, pecan nuts, maple syrup, extra whipped cream if you are feeling fancy (fall vibes, you know), jam, or hazelnut spread.

Makes 6-7 pancakes

Ingredients

1 spotty ripe banana
100g instant/fine oats (I am sure you can also use rolled/jumbo oats)
200g plant milk
1/2 tsp baking powder
1/4 tsp salt
1 tsp apple cider vinegar

Method

Put all the ingredients into a high-speed blender and blend until the oats break down nicely, but not so much that you end up with a smoothie. Let the batter rest for 10 minutes—the oats will absorb the liquid and thicken the batter.

Heat a nonstick pan to medium-low and add a small piece of plant-based butter (5-6/10 on my induction stove). Slowly pour batter onto the pan and spread it into an even circle. The batter will slowly spread, so don’t pour too much if you don’t want to end up with one giant pancake. But if you do, that is completely fine too. Cover with a lid and cook for 1,5-2 minutes until bubbles appear and the edges turn opaque and seem cooked. Uncover the pan, turn the pancake, and cook for another minute until done. Repeat until you run out of batter.

Top with toppings of your choice and enjoy.

I hope this week’s recipe will help you get into a fall mood. You need to hurry up, it is only 85 days left until Christmas after all. See you next week!