We all know that pancakes are the ultimate leisure food. They are an amazing dessert and an amazing breakfast too. But, since we are all locked down at home, we are all prone to eating more and snacking more. Now, I thought that if we are to snack, why not snack or have a dessert, why not have something healthy too. We are always anyway searching for healthy substitutes of existing desserts. What better than these amazing oats and banana pancakes to keep you healthy, hearty, and happy?
These oats and banana pancakes have grown to be such a star on my Youtube channel too. You can of course find the video at the top of this page! I absolutely love when you guy recreate any of my desserts. Due to the lockdown, I have now moved to shooting all videos myself and I have zero complains. A few months back, I used to have no separate kitchen or studio. Now, that I do, I have nothing to look forward to more than going up to my kitchen and whisking something up for you guys.
So many of my friends are talking about how they are working from home and how it has decreased their productivity. And I am here, sitting with a gorgeous stack of oats and banana pancakes, with zero issues at all. I love what I do and I am really glad and fortunate that I got a chance to pursue my passion! Talking about passion, this Covid-19 has really slapped our faces but please don’t feel defeated. THIS is the time to pursue a new skill, a forgotten hobby, or a hidden passion! Go for it, y’all. YOU GOT THIS!
Tips for the best oats and banana pancakes
Now, making these Oats and banana pancakes is super-duper easy. However, there are some tips everyone can benefit from. You can find them below.
Mixing the ingredients properly
Your pancake batter needs to be uniform, but more than that- the ingredients need to mix to give birth to a delicious pancake. Now, there are endless pancake recipes on the internet and they have different ways to go about. These oats and banana pancakes depend on the reaction of ingredient banana and eggs with the others to give rise to a fluffy pancake. Otherwise, in all probability, you will end up with a flatter cheela type pancake. This will surely taste nice but won’t give you the satisfactory pancake feeling. For best results, make a well between the dry ingredient mixture and then add the dry ingredients. Use a whisk to rule out lumps.
Resist the over-mixing
When you mix the wet and dry ingredients together, gluten starts to develop. And the more you mix the batter, the more the gluten continues to develop. So what happens? The result of overworked batter is a stack of tough and chewy pancakes instead of the light and fluffy ones. Mix the batter just until the wet and dry ingredients are combined, and there are no more visible wisps of flour. The batter for these oats and banana pancakes will likely be lumpy, and that’s okay.
Allow the batter to rest
The resting period, which can range from five to 15 minutes, plays two roles. The gluten that was activated during mixing rests and relaxes. And also, the starch molecules in the flour absorb the liquid in the batter, ultimately giving it a thicker consistency. Good things come to those who wait. And, yes, that saying also applies to these oats and banana pancakes. It might seem trivial, but resting the batter is an important step that gives the gluten time to relax and settle down.
Use an ice-cream scooper or a proper pancake ladle
It is highly possible that you have use too much of the batter by using the wrong spoon. Your pancakes are now thick, messy, and eventually raw too. It is also possible that you have used a smaller quantity due to which the pancakes are not able to thicken only. In both cases, you are pretty much stuck. This is why, I really suggest using an ice-cream scooper. Not only does it help to pour the batter for these oats and banana pancakes in a smooth manner, it also doesn’t allow space for any mess!
Setting the heat too high
The batter for these oats and banana pancakes is a sensitive one, like all pancake batters. High heat doesn’t cook pancakes faster, it cooks them unevenly with burnt outsides. The pan needs to be hot, but make the mistake of setting the temperature too high and the bottoms are likely to burn while the inside remains raw and doughy.
How to add an extra oomph to your oats and banana pancakes
These Oats and Banana Pancakes are best enjoyed warm with butter and maple syrup. Maybe a scoop of vanilla ice cream , if you’re feeling indulgent. However , I like to make my pancakes even more interesting by trying it with fun combinations like berry preserve and whipped cream. Pancakes with chocolate syrup, nutella and chocolate chips are every chocolate lover’s dream come true. Alternatively, if you are a man of more tropical taste buds, I might add that pancakes can also be served with your favourite fruits.
Recipe for these Oats and banana pancakes
- 1+1/2 cup rolled oats
- 2 large bananas
- 2 eggs OR 2 flax eggs (6 tbsp ground flax with 2 tbsp water, mix and allow to rest for 5 minutes)
- 1 tsp vanilla extract
- ½ cup milk
- ½ tsp cinnamon powder
- 2 tbsp vegetable oil/melted butter
- 3 tbsp maple syrup/honey/caster sugar (optional)
- In a food processor or a bowl, add the oats.
- Add smashed bananas. Then, add the eggs or flax egg mixture.
- Pour the vanilla.
- Then, add the milk and some cinnamon powder.
- Add the vegetable oil/melted butter.
- Give it a mix.
- Allow to rest for 15 minutes.
- Heat a non-stick pan and brush slightly with vegetable oil.
- Using an ice-cream scooper or a proper ladle to pour the batter onto the saucepan. Allow to cook on low heat. After you see bubbles on one side, flip and allow to cook.
- Serve with chia jam and fresh bananas.