Looking for a breakfast that’s both delicious and packed with nutrients? These oatmeal pancakes with apple and banana are a fantastic choice! They offer a perfect blend of flavors and textures, combining the wholesome goodness of oats with the natural sweetness of apples and bananas. Whether you’re serving them up for a family breakfast or enjoying a quiet morning meal, these pancakes are sure to please. Plus, they’re easy to customize, allowing you to experiment with different fruits, spices, and toppings.

Full Recipe:

Ingredients:

• • 1 cup oatmeal: Oats are a great source of fiber and help keep you full for longer.
  • 1 apple, grated: Apples add a fresh, sweet, and slightly tart flavor to the pancakes.

• • 200 ml water: Water softens the oats, making them easier to blend with the other ingredients.
  • 1 egg: The egg helps bind the ingredients together and adds a bit of protein.
  • 1 teaspoon vanilla extract: Vanilla enhances the overall flavor of the pancakes.

• 1 ripe banana, mashed: Bananas add natural sweetness and moisture to the pancakes.
• Oil for frying (such as olive oil or coconut oil): Used for cooking the pancakes, giving them a nice, crispy exterior.

Instructions:

1. 1. Prepare the Oatmeal Base:
      • • Start by placing the oatmeal in a large mixing bowl. Pour the 200 ml of water over the oats and let them soak for about 5-10 minutes. This step is crucial as it softens the oats, making them easier to blend with the other ingredients and ensuring the pancakes have a smooth texture.
   2. Add the Fruit:
      • Once the oats have absorbed the water and softened, it’s time to add the fruits. Grate the apple and mash the banana, then stir them into the oatmeal mixture. The combination of apple and banana not only adds natural sweetness but also provides essential vitamins and minerals. The grated apple will melt slightly during cooking, creating little pockets of juicy flavor in every bite.

1. 1. Incorporate the Egg and Flavoring:
      • Crack the egg into the mixture and add the teaspoon of vanilla extract. Mix everything well until all the ingredients are thoroughly combined. The egg acts as a binder, helping the pancakes hold together, while the vanilla extract enhances the flavor profile, making the pancakes taste richer and more aromatic.
   2. Heat the Pan:
      • • Place a non-stick frying pan on the stove and heat it over medium heat. Add a small amount of oil (olive oil or coconut oil) to the pan. Make sure the oil is hot before you start frying the pancakes; this helps achieve a crispy exterior while keeping the inside soft and fluffy.
   3. Cook the Pancakes:
      • For each pancake, scoop about 1/4 cup of the batter onto the hot pan. Cook the pancakes for 2-3 minutes on each side, or until they turn golden brown and are cooked through. Be careful not to overcrowd the pan—this ensures even cooking. The pancakes should be slightly crispy on the outside while remaining tender and moist on the inside.

1. Serve:
   • Once cooked, transfer the pancakes to a plate and serve them warm. You can top them with fresh fruits like berries or slices of banana, a dollop of yogurt, or a drizzle of honey or maple syrup. For an extra indulgence, sprinkle some chopped nuts or seeds on top for added crunch and nutritional benefits.

Possible Questions:

• • Can I use quick oats instead of rolled oats? Yes, quick oats can be used in this recipe. However, the texture may be slightly softer, and the pancakes might cook faster. Quick oats absorb water more quickly, so adjust the soaking time accordingly.

• • What if I don’t have vanilla extract? If you don’t have vanilla extract, you can skip it or replace it with other flavorings like a pinch of cinnamon, nutmeg, or even a splash of almond extract for a different twist.
  • Can these pancakes be made gluten-free? Absolutely! To make these pancakes gluten-free, ensure that the oats you’re using are certified gluten-free. Also, make sure to avoid any cross-contamination by using gluten-free utensils and cookware.
  • Can I prepare the batter the night before? Yes, you can prepare the batter the night before and store it in the refrigerator. However, because the oats may absorb more liquid overnight, you might need to add a little extra water or milk to the batter before cooking.

Tips:

• • For Extra Fluffiness: Allow the batter to sit for an additional 5 minutes before frying. This resting time gives the oats more time to absorb the liquid, resulting in a fluffier pancake.
  • Customize Your Pancakes: Feel free to add a handful of chopped nuts, seeds, or even chocolate chips to the batter for extra texture and flavor. You can also experiment with different fruits like blueberries, raspberries, or even shredded coconut.
  • Don’t Overcrowd the Pan: Cook the pancakes in batches to ensure they cook evenly. Overcrowding the pan can lead to uneven cooking and make it difficult to flip the pancakes without breaking them.

Storage Instructions:

If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in a toaster or microwave until warm. For longer storage, these pancakes can be frozen. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. They can be reheated directly from frozen in a toaster or oven.

Nutritional Facts (Per Serving):

• • Calories: Approximately 180-220 (depending on the size and toppings)
  • Protein: 5g

• • Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 5g

• Sugar: 12g (from the fruit)

Conclusion:

These oatmeal pancakes with apple and banana are a wholesome and satisfying breakfast option that’s not only delicious but also packed with nutrients. They’re easy to make, customizable, and perfect for a quick breakfast or a leisurely weekend brunch. Whether you’re enjoying them on their own or with your favorite toppings, these pancakes are sure to become a staple in your breakfast routine. So go ahead, give them a try, and start your day on a healthy and tasty note!