Fluffy & Healthy: Whole Wheat Oatmeal Banana Pancakes Recipe
These Whole Wheat Oatmeal Banana Pancakes are the perfect way to start your day! They’re healthy, delicious, and surprisingly easy to make. This recipe uses wholesome ingredients like whole wheat flour, rolled oats, and ripe bananas to create pancakes that are both satisfying and good for you. Whether you’re looking for a nutritious breakfast for your family or a quick and easy meal prep option, these pancakes are sure to become a new favorite.
## Why You’ll Love These Pancakes
* **Healthy and Nutritious:** Packed with fiber from whole wheat flour and oats, and potassium from bananas, these pancakes are a much healthier alternative to traditional pancakes.
* **Delicious Flavor:** The combination of banana, oatmeal, and a hint of cinnamon creates a warm, comforting flavor that everyone will love.
* **Easy to Make:** This recipe requires minimal ingredients and is quick to prepare, making it perfect for busy mornings.
* **Versatile:** You can easily customize these pancakes with your favorite toppings, such as fresh fruit, nuts, or a drizzle of maple syrup.
* **Kid-Friendly:** Even picky eaters will enjoy these soft and subtly sweet pancakes.
## Ingredients You’ll Need
* 1 cup whole wheat flour
* 1/2 cup rolled oats
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 large ripe banana, mashed
* 1 cup milk (dairy or non-dairy)
* 1 large egg
* 2 tablespoons unsalted butter, melted (or coconut oil)
* 1 teaspoon vanilla extract
* Optional toppings: fresh fruit, nuts, maple syrup, chocolate chips
## Equipment You’ll Need
* Large mixing bowl
* Whisk or fork
* Measuring cups and spoons
* Griddle or large skillet
* Spatula
* Ladle or measuring cup for pouring batter
## Step-by-Step Instructions
**Step 1: Prepare the Dry Ingredients**
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Make sure all the ingredients are well combined.
*Why this step is important:* Combining the dry ingredients ensures that the baking powder and baking soda are evenly distributed throughout the batter, which will help the pancakes rise properly and have a light and fluffy texture.
**Step 2: Mash the Banana**
In a separate bowl, mash the ripe banana with a fork until it is smooth with few lumps. The riper the banana, the sweeter and more flavorful your pancakes will be. Overripe bananas work best for this recipe.
*Why this step is important:* Mashed banana adds natural sweetness and moisture to the pancakes, creating a tender and flavorful result. It also acts as a binder, helping to hold the pancakes together.
**Step 3: Combine the Wet Ingredients**
To the bowl with the mashed banana, add the milk, egg, melted butter (or coconut oil), and vanilla extract. Whisk until all the wet ingredients are well combined.
*Why this step is important:* Properly combining the wet ingredients ensures that they are evenly distributed throughout the batter, which will help create a uniform texture and flavor in the pancakes.
**Step 4: Combine Wet and Dry Ingredients**
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together until just combined. Be careful not to overmix the batter, as this can result in tough pancakes. It’s okay if there are a few lumps.
*Why this step is important:* Overmixing develops the gluten in the flour, which can make the pancakes dense and chewy. Gently folding the ingredients together prevents this from happening, resulting in light and fluffy pancakes.
**Step 5: Heat the Griddle or Skillet**
Heat a lightly oiled griddle or large skillet over medium heat. To test if the griddle is hot enough, sprinkle a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready.
*Why this step is important:* Heating the griddle to the correct temperature ensures that the pancakes cook evenly and don’t stick to the surface. If the griddle is not hot enough, the pancakes will spread out and become flat. If it’s too hot, the pancakes will burn on the outside before they are cooked through on the inside.
**Step 6: Pour the Batter**
Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave enough space between the pancakes so they don’t stick together.
*Why this step is important:* Using a consistent amount of batter for each pancake ensures that they cook evenly and have a uniform size. Leaving enough space between the pancakes allows them to spread out and cook properly.
**Step 7: Cook the Pancakes**
Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.
*Why this step is important:* Cooking the pancakes over medium heat allows them to cook evenly and prevents them from burning on the outside before they are cooked through on the inside. Flipping the pancakes when bubbles start to form on the surface is a sign that they are ready to be flipped.
**Step 8: Serve and Enjoy**
Serve the pancakes immediately with your favorite toppings, such as fresh fruit, nuts, maple syrup, or chocolate chips. Enjoy!
*Why this step is important:* Serving the pancakes immediately ensures that they are warm and fluffy. Adding your favorite toppings allows you to customize the pancakes to your liking and add extra flavor and nutrients.
## Tips for Perfect Pancakes
* **Use Ripe Bananas:** The riper the banana, the sweeter and more flavorful your pancakes will be. Overripe bananas work best for this recipe.
* **Don’t Overmix the Batter:** Overmixing the batter can result in tough pancakes. Gently fold the wet and dry ingredients together until just combined. It’s okay if there are a few lumps.
* **Heat the Griddle Properly:** Make sure the griddle is hot enough before pouring the batter. To test if the griddle is hot enough, sprinkle a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready.
* **Use a Lightly Oiled Griddle:** Lightly oiling the griddle prevents the pancakes from sticking to the surface.
* **Cook Over Medium Heat:** Cooking the pancakes over medium heat allows them to cook evenly and prevents them from burning on the outside before they are cooked through on the inside.
* **Flip the Pancakes When Bubbles Form:** Flip the pancakes when bubbles start to form on the surface and the edges look set.
* **Keep Pancakes Warm:** If you’re making a large batch of pancakes, keep them warm in a preheated oven (200°F) until ready to serve.
## Variations and Substitutions
* **Gluten-Free:** Use a gluten-free all-purpose flour blend instead of whole wheat flour.
* **Dairy-Free:** Use a non-dairy milk alternative, such as almond milk, soy milk, or oat milk.
* **Vegan:** Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a chicken egg. Ensure the butter is replaced with vegan butter or coconut oil.
* **Add-Ins:** Add blueberries, chocolate chips, or chopped nuts to the batter for extra flavor and texture.
* **Spices:** Experiment with different spices, such as nutmeg or cardamom, to add a unique flavor to the pancakes.
* **Sweeteners:** Adjust the sweetness of the pancakes by adding a tablespoon or two of maple syrup, honey, or sugar to the batter.
## Serving Suggestions
These Whole Wheat Oatmeal Banana Pancakes are delicious on their own, but they are even better with toppings! Here are a few serving suggestions:
* **Fresh Fruit:** Top the pancakes with sliced bananas, berries, or other fresh fruit.
* **Nuts:** Sprinkle chopped nuts, such as walnuts, pecans, or almonds, on top of the pancakes.
* **Maple Syrup:** Drizzle maple syrup over the pancakes for a classic breakfast treat.
* **Chocolate Chips:** Add a sprinkle of chocolate chips for a decadent touch.
* **Whipped Cream:** Top the pancakes with a dollop of whipped cream for a special occasion.
* **Nut Butter:** Spread a thin layer of nut butter, such as peanut butter or almond butter, on top of the pancakes.
* **Yogurt:** Serve the pancakes with a side of yogurt for a healthy and satisfying breakfast.
## Storage Instructions
* **Leftover Pancakes:** Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the pancakes in the microwave, oven, or toaster oven until warmed through.
* **Freezing:** Freeze the pancakes in a single layer on a baking sheet until solid. Then, transfer the frozen pancakes to an airtight container or freezer bag and store in the freezer for up to 2 months. Reheat the frozen pancakes in the microwave, oven, or toaster oven until warmed through.
## Nutritional Information (Approximate, per pancake)
* Calories: 150-200
* Protein: 5-7g
* Fat: 5-7g
* Carbohydrates: 20-25g
* Fiber: 3-5g
* Sugar: 5-8g
*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*
## Conclusion
These Whole Wheat Oatmeal Banana Pancakes are a healthy, delicious, and easy way to start your day. With wholesome ingredients and a simple recipe, you can enjoy a guilt-free breakfast that everyone will love. So, ditch the processed pancake mixes and give this recipe a try. You won’t be disappointed!
Enjoy your delicious and healthy pancakes!