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Banana Pancakes on a plate
Rachel Kim

Freezer Banana Oat Pancakes

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 2 medium ripe bananas mashed
  • 2 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 2 tbsp neutral oil divided
  • 1/4 cup maple syrup for serving

Method
 

  1. Finely grind oats in blender. Whisk with flour, baking powder, cinnamon, and salt.
  2. Separately whisk bananas, eggs, milk, vanilla, and 1 tablespoon oil. Fold into dry mixture; stand 5 minutes.
  3. Heat nonstick griddle over medium; lightly brush with some remaining oil. Cook 1/4 cup batter per pancake 2 to 3 minutes until bubbly with set edges. Flip; cook 1 to 2 minutes until centers fully set. Make about 12 in batches.
  4. Briefly rack-cool cooked pancakes; refrigerate within 2 hours and chill fully. Stack with parchment between; bag, label, and freeze up to 2 months.
  5. Put 3 frozen pancakes on microwave-safe plate; cover with damp paper towel. Microwave 45 seconds, turn, then heat in 20-second bursts to 165°F in centers.
  6. If desired, crisp warm pancakes in dry skillet over medium about 30 seconds per side. Serve 3 per portion with 1 tablespoon maple syrup.