Tips and Shortcuts
Ripe Bananas: The riper the bananas, the sweeter your pancakes will be. This allows you to skip any added sugars.
Consistency: If the batter is too thick, add a tablespoon of milk (dairy or non-dairy) to thin it out.
Batch Cooking: Make a large batch and freeze leftovers for a quick breakfast on busy mornings. Just reheat in the microwave or toaster.
Recipe Swaps and Variations
Add-ins: Add a handful of blueberries or chocolate chips to the batter for a fun twist.
Flour Substitute: You can use almond flour instead of oats for a different texture and flavor.
Spices: Add a dash of cinnamon or nutmeg for extra flavor.
How to Store Leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, place a sheet of parchment paper between each pancake and freeze them in a zip-top bag. Reheat in the microwave or toaster when ready to eat.
Suggested Pairings
These banana pancakes are delicious on their own but can be paired with:
Fresh Fruit: Sliced strawberries, blueberries, or kiwi.
Yogurt: A serving of Greek yogurt on the side adds protein.
Nuts: Sprinkle with chopped nuts like almonds or walnuts for added crunch and healthy fats.
Beverages: A cup of green tea or black coffee complements these pancakes well.
