1. Blend the Batter
In a blender or food processor, combine oats, banana, egg, milk, baking powder, vanilla, salt, and any optional add-ins like cinnamon. Blend until smooth—about 30 seconds.
2. Let Batter Rest (Optional but Recommended)
Let the batter sit for 5–10 minutes to thicken slightly and allow the oats to soften. This makes for a fluffier pancake.
3. Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour batter into circles (about ¼ cup per pancake). Cook for 2–3 minutes per side, or until golden brown and cooked through.
Topping Ideas
- Fresh fruit (berries, banana slices, chopped apples)
- A drizzle of maple syrup or honey
- Greek yogurt or nut butter
- A sprinkle of chopped nuts or granola
- Dark chocolate chips (because balance!)
Storage Tips
- Refrigerate for up to 3 days in an airtight container.
- Freeze for up to 2 months. Reheat in a toaster or skillet—perfect for busy mornings!
Final Thought
These healthy oatmeal breakfast pancakes are proof that nutritious doesn’t have to mean boring. They’re soft, subtly sweet, and endlessly customizable—exactly what your morning needs. Whip them up once, and they’ll quickly become a weekly favorite.
Want a double batch for the week? Go for it—your future self will thank you.