Fluffy Whole Wheat Banana Oat Pancakes
Start your day with these delightful Whole Wheat Banana Oat Pancakes, a wholesome and nutritious breakfast option the whole family will love. These pancakes are not only light and fluffy but also packed with fiber and flavor, thanks to the combination of rolled oats and ripe bananas. The secret to achieving the perfect texture lies in allowing the batter to rest for five minutes, making them incredibly soft and fluffy when cooked. You can easily customize this recipe by substituting the banana with applesauce and cinnamon for a cozy twist. Ready in no time, these pancakes are perfect for busy mornings or leisurely brunches.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Rolled oats, uncooked
1 cup (blended into coarse flour)
Whole wheat flour
1 cup (none)
All-purpose flour
3/4 cup (none)
Brown sugar
1/4 cup (packed)
Dry milk powder
2 tablespoons (none)
Baking powder
2 teaspoons (none)
Baking soda
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Egg
1 (beaten)
Milk
2 cups (none)
Vegetable oil
2 tablespoons (none)
Vanilla extract
1 teaspoon (none)
Banana, mashed
1 (ripe)
Instructions
1
Begin by blending the rolled oats in a blender until they reach a coarse flour consistency.
2
In a large mixing bowl, combine the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt. Mix well and set aside.
3
In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
4
Stir in the mashed banana until fully incorporated.
5
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
6
Allow the batter to rest for 5 minutes, which will enhance the fluffiness of the pancakes.
7
Preheat a lightly oiled griddle or non-stick skillet over medium-high heat.
8
Using a large spoon or ladle, drop batter onto the griddle in 1/4 cup portions. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
9
Carefully flip the pancakes and cook until they are golden brown on the other side, about 1-2 minutes more.
10
Remove pancakes from the griddle and keep warm while you repeat with the remaining batter.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Whole Wheat Banana Oat Pancakes?
They are a wholesome and nutritious breakfast option made with rolled oats, ripe bananas, and whole wheat flour.
Are these pancakes considered healthy?
Yes, these pancakes are packed with fiber and nutrients, making them a great breakfast for the whole family.
How do I prepare the oats for this recipe?
You should blend the rolled oats in a blender until they reach a coarse flour consistency before mixing with other dry ingredients.
What is the secret to making these pancakes fluffy?
The secret is allowing the batter to rest for five minutes after mixing, which enhances the texture and fluffiness.
Can I substitute the banana in this recipe?
Yes, you can substitute the mashed banana with applesauce and a dash of cinnamon for a different flavor.
What types of flour are used in this recipe?
The recipe uses a combination of whole wheat flour, all-purpose flour, and blended rolled oat flour.
How many ingredients are required for this recipe?
There are 13 total ingredients in this recipe.
What sweetener is used in the batter?
The recipe calls for 1/4 cup of packed brown sugar.
Is there milk in the recipe?
Yes, the recipe uses 2 cups of liquid milk and 2 tablespoons of dry milk powder.
How should I mix the wet and dry ingredients?
Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving the batter slightly lumpy.
Should the batter be smooth?
No, you should be careful not to overmix the batter; it should remain slightly lumpy for the best results.
How long should the batter rest before cooking?
The batter should rest for 5 minutes.
What temperature should I cook the pancakes at?
Preheat a lightly oiled griddle or non-stick skillet over medium-high heat.
How much batter should I use for each pancake?
Use a large spoon or ladle to drop the batter onto the griddle in 1/4 cup portions.
When is it time to flip the pancakes?
Flip them when bubbles start to form on the surface and the edges look set.
How long do the pancakes take to cook on each side?
Cook for 2-3 minutes on the first side and 1-2 minutes on the second side until golden brown.
What kind of banana should I use?
You should use one ripe banana, mashed, for the best flavor and sweetness.
What leavening agents are used in this recipe?
The recipe uses both baking powder (2 teaspoons) and baking soda (1/2 teaspoon).
What oil is best for this recipe?
The recipe specifically calls for 2 tablespoons of vegetable oil.
Is vanilla extract used in the recipe?
Yes, one teaspoon of vanilla extract is added to the wet ingredients.
How many eggs are needed?
The recipe requires one beaten egg.
Can I use a regular skillet?
Yes, a non-stick skillet works well if you do not have a griddle.
What do I do with the oats first?
The first step is blending the oats into a coarse flour consistency.
How do I keep the pancakes warm?
Remove the cooked pancakes from the griddle and keep them warm while you cook the remaining batter.
Is this recipe good for meal prep?
Yes, these pancakes are perfect for busy mornings and can be kept warm or reheated.
Does the recipe include salt?
Yes, 1/2 teaspoon of salt is included in the dry ingredients.
What is the first step of the instructions?
The first step is to blend the rolled oats into a coarse flour.
How do I combine the banana?
Stir the mashed banana into the whisked wet ingredients until fully incorporated before adding them to the dry mix.
Can I add spices?
While the base recipe is simple, you can add cinnamon if you substitute the banana with applesauce.
Are these pancakes high in fiber?
Yes, thanks to the combination of rolled oats and whole wheat flour, they are a high-fiber breakfast option.