Sunrise Banana Oat Pancakes
I used to make this batter the night before a big day — school plays, harvest mornings, or those long car-trip Saturdays — and the smell of cinnamon and banana would tug everyone out of bed faster than any rooster. My children called them 'sunrise pancakes' because the bananas made the batter glow, and because there was always the promise of a bright morning after a warm, shared breakfast. My grandchildren now ask for them when they need a little coaxing out of bed and a spoonful of courage before a test. This is the dish I reach for when someone needs comfort, when a heart needs steadying, or when I want to stitch a new memory into the fabric of our family. They're gentle, nourishing, and forgiving — the oats add a wholesome bite while the bananas give sweetness without fuss. It's simple enough for weeknights, special enough for slow Sundays, and reliable when you need something that feels like a hug on a plate. So pull up a stool, my love. We'll make them slow and steady, with patience and a little laughter. Know that these pancakes carry a handful of family stories and a whole lot of patience—just the sort of breakfast that holds you steady for the day ahead.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup milk
- 2 large eggs
- 2 medium ripe bananas
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter or neutral oil
- to taste optional maple syrup
- 1 cup fresh berries or sliced banana
- 2 tablespoons chopped nuts (optional)
Instructions
Alright, sweetheart, first things first: measure your oats into a blender or food processor. Pulse them until they become a slightly coarse flour — not dust, just fine enough to make a tender pancake. Your kitchen will already feel like it's promising a good morning.
Now, peel those ripe bananas and pop them into a bowl. With a fork, mash them until they're mostly smooth; a few little lumps are perfectly charming. You should see a sweet, golden paste that smells faintly of sunshine.
In a mixing bowl, whisk the eggs and milk together. Add the mashed banana and the vanilla, then give everything a gentle stir. Feel free to pause and inhale — there’s a lovely, comforting scent rising already.
Combine the oat flour, baking powder, cinnamon, and salt in a separate bowl. Fold those dry ingredients into your wet mixture with a wooden spoon. It will thicken as the oats soak; you're aiming for a batter that flows slowly from the spoon. If it seems too thick, a splash more milk will make it just right.
Let the batter rest for 5 minutes while you warm the griddle or a nonstick skillet over medium-low heat. I like to keep it patient and even — not too hot, not in a hurry. This little wait lets the oats soften and the baking powder wake up.
Melt a small pat of butter or brush a little oil on the griddle. Use about 1/4 cup batter for each pancake, giving them room to breathe. When little bubbles begin to form at the edges and the underside is a warm golden, that's your cue to flip — gently now, with a wide spatula.
Cook the second side until the pancake is puffed and springy to the touch. You should find they’re cooked through but still tender inside — the banana keeps them soft. Stack them as they finish and keep them covered with a clean towel if you’re making a large batch.
To serve, crown the pancakes with sliced banana, a scattering of berries, a pinch of nuts if you fancy, and a drizzle of maple syrup. Sit down, breathe, and tuck in while they’re warm. Oh, my goodness — that first bite is like morning itself.
If you have leftovers (and sometimes you won't!), cool them on a rack and store in the fridge for two days or freeze between parchment paper. Reheat gently in a toaster or a low oven so they come back tender and welcoming.
Cooking Tips
- 💡Nana's Little Note: If the batter looks too thick, add milk one tablespoon at a time until it ribbons slowly. There's no rush — the oats will thank you.
- 💡Nana's Little Note: Use very ripe bananas; their sweetness replaces extra sugar and gives the pancakes that warm, sunlit flavor.
- 💡Nana's Little Note: A medium-low heat is your friend. If your pancakes brown too quickly, turn the heat down and give them a little more time to cook through.
- 💡Nana's Little Note: Want them extra fluffy? Let the batter rest for 10 minutes. Letting it sit helps the oats soften and the baking powder do its gentle magic.
- 💡Nana's Little Note: For a nutty lift, fold 2 tablespoons of almond flour or finely chopped nuts into the batter just before cooking.
Nutritional Information
Per serving
May these Sunrise Banana Oat Pancakes warm your mornings and knit a few new memories into your kitchen. Feed the people you love with patience and sweetness, and always leave room at the table for one more. Be gentle with yourself, enjoy every bite, and wrap your family in a little homemade comfort.
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