Oatmeal Pancakes

Prep Time: 10

Cook Time: 15

Rest time: 15

Total Time: 40

Servings: pancakes

Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.
In a mixing bowl, mash the banana with a fork until it becomes puree. Add oil, vanilla extract, milk, and water, and mix till well combined.
Add the oat flour mixture to the wet ingredients and mix with a fork. Cover and let rest in the fridge for 15 minutes (this step is critical, don't skip it) to allow the oat flour to absorb the liquids.
Take the batter out of the fridge, add the baking powder, and give it a quick whisk.
Warm up a non-stick pan, skillet, or griddle. Add a few drops of oil and spread it with kitchen paper.
Cook the pancakes on the hot pan on medium-low heat for about 2 to 3 minutes on one side until you see bubbles on the surface, then flip them with a spatula and cook for 2 minutes on the other side.
You can use a ¼ US measuring cup to scoop the batter into the pan.
Serve oatmeal pancakes with butter and a drizzle of maple syrup.

Nutrition information is an estimate for one oatmeal pancake out of six, without toppings.

STORAGE:

Make-ahead batter: Store in an airtight container in the fridge for 3–4 days. Stir in a splash of milk before cooking, as it thickens over time.
Fridge (cooked): Keep cooled pancakes in an airtight container for up to 3 days. Reheat in a pan or microwave.
Freezer: Freeze fully cooled pancakes in a freezer bag for up to 3 months. Reheat straight from frozen in a toaster, oven, or microwave.

SUBSTITUTIONS:

Rolled Oats: Swap with ready-made oat flour (same weight). Avoid instant oats, as they’ll make the batter too mushy.
Banana: Replace with 3 tablespoons of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Plant Milk: Use any milk you like—soy, almond, oat, rice, or cashew all work well.
Oil: Substitute with melted vegan butter, regular butter (if not vegan), or applesauce for oil-free pancakes (they’ll be softer and less crispy).
Vanilla Extract: Optional—omit or replace with almond extract or a pinch of cinnamon for a flavor twist.