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Serve with sliced fruit, nut butter, yogurt, or a drizzle of maple syrup or honey.
Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or toaster.
These pancakes also freeze well—stack between parchment paper and store in a sealed container.
Variations:
Add-ins: Stir in mini chocolate chips, chopped nuts, or blueberries before cooking.
Spices: Add a dash of cinnamon or nutmeg for warmth and flavor.
Vegan version: Substitute the eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water).
FAQ:
Q: Are these pancakes gluten-free?
A: Yes, as long as you use certified gluten-free oats.
Q: Can I use instant oats instead of rolled oats?
A: Yes, but the texture may be slightly softer. Rolled oats give better structure.
Q: Can I double the recipe?
A: Absolutely! This recipe scales easily for more servings.
Q: What can I use instead of banana?
A: Unsweetened applesauce or pumpkin purée can work, but the flavor and sweetness will vary.
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