Pancakes De Avena Y Platano
I remember one evening when my toddler was running around like a whirlwind while my coffee went cold on the counter. Desperate for something quick, wholesome, and comforting, I whipped up these Panqueques de avena y plátano. They saved the day (and my sanity) with minimal fuss and maximum yum. If you like the recipe, please share it!
What is pancakes de avena y platano?
Panqueques de avena y plátano are a healthy twist on traditional pancakes, made mainly with oats and ripe bananas. They offer a naturally sweet flavor and a soft, satisfying texture, perfect for breakfast or a nutritious snack. Inspired by classic recipes, these pancakes keep things simple and wholesome without losing that cozy pancake vibe. If you’re exploring more variations, these Greek Yogurt Pancakes are another great option.
Ingredients
- 1 cup rolled oats
- 2 ripe bananas
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Kitchen Equipment Needed
- Blender or food processor
- Mixing bowl
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Fork or potato masher
How to Make pancakes de avena y platano
Step 1:
Add the rolled oats to a blender or food processor and pulse until they become a fine oat flour.
Step 2:
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Step 3:
Add the oat flour, eggs, milk, baking powder, cinnamon, salt, and vanilla extract to the bananas and stir until well combined.
Step 4:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step 5:
Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 6:
Cook for 2-3 minutes until bubbles start to form on the surface, then flip and cook for another 2 minutes or until golden brown.
Step 7:
Repeat with remaining batter, adjusting the heat if necessary to avoid burning.
Some Tips!
- Use ripe bananas for natural sweetness and better texture.
- If the batter is too thick, add a splash more milk to thin it out.
- Cook on medium heat to ensure the pancakes cook through without burning.
- Add mix-ins like blueberries, chopped nuts, or chocolate chips for variety.
- These pancakes freeze well – separate with parchment paper and freeze in an airtight container.
How to Store Leftovers?
Store leftover panqueques de avena y plátano in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or microwave until just heated through.
What to Eat With?
These pancakes pair wonderfully with a drizzle of maple syrup or honey and a dollop of Greek yogurt or nut butter. For a fuller breakfast, try serving them alongside a fresh fruit salad or a smoothie bowl inspired by recipes like banana walnut granola or tropical smoothie bowls.
FAQ
Can I make these pancakes vegan?
Yes! Swap the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based milk.
Can I use quick oats instead of rolled oats?
Rolled oats work best for texture, but quick oats can be used in a pinch. Just pulse them finely.
How do I prevent pancakes from sticking?
Use a good non-stick skillet and lightly grease it before cooking each batch.
Can I add other flavors to the batter?
Absolutely! Vanilla and cinnamon are classic, but you can add nutmeg, ginger, or even cocoa powder for a twist.
Are these pancakes gluten-free?
If you use certified gluten-free oats, then yes, these pancakes can be gluten-free.
Conclusion
When life gets hectic and you need a quick, nourishing breakfast or snack, these panqueques de avena y plátano come through every time. They’re simple, wholesome, and satisfy that pancake craving without the fuss. Give them a try, and I’m sure they’ll become a staple in your kitchen too.