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three small golden banana oat pancakes stacked casually on an ordinary plate with a little maple syrup running over their uneven edges, with no banana slices, butter pat or garnish
Rachel Kim

Freezer Banana Oat Pancakes

Banana oat pancakes reheat well because the fruit keeps their centers moist, but they still need a fully cooked middle before freezing. Grind the oats finely so the batter holds together instead of leaving loose flakes at the edges. Cool pancakes in a single layer and separate them with parchment before bagging. A short microwave warm-up followed by a dry skillet finish gives you a softer center and firmer outside than repeatedly toasting a frozen pancake until its edges turn brittle.
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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. Grind oats in a blender until fine. Whisk oat flour, all-purpose flour, baking powder, cinnamon and salt in a bowl.
  2. Whisk mashed bananas, eggs, milk, vanilla and 1 tablespoon oil in another bowl. Fold into the dry mixture and let stand for 5 minutes.
  3. Heat a nonstick griddle over medium heat and brush lightly with some of the remaining oil. Cook about 1/4 cup batter per pancake for 2 to 3 minutes until bubbles form and edges look set, then flip and cook for 1 to 2 minutes until the centers are fully set; make about 12 pancakes in batches.
  4. Freeze after cooking: cool pancakes briefly on a rack, refrigerate within 2 hours and chill completely. Stack with parchment between them, place in a freezer bag, label and freeze for up to 2 months.
  5. Reheat from frozen: arrange 3 pancakes on a microwave-safe plate, cover with a damp paper towel and microwave for 45 seconds, turn and continue in 20-second bursts until their centers reach 165°F.
  6. Crisp warmed pancakes in a dry skillet over medium heat for about 30 seconds per side if desired. Serve 3 per portion with 1 tablespoon maple syrup.