Let the batter rest for 10 minutes. This step is essential. Oats need time to absorb the liquid so the pancakes cook through and rise taller.
The batter should be thicker than regular pancake batter. Oats donât contain gluten like wheat flour, so the batter needs to be thicker to help the pancakes hold their shape and rise nicely instead of spreading too much in the pan.
Cook on medium-low heat. Oat pancakes brown faster than regular pancakes. Lower heat gives the center time to cook fully without burning the outside.
Make smaller pancakes. Use about 3 to 5 tablespoons of batter per pancake. Smaller pancakes cook more evenly and flip more easily.
Use a ripe banana. Bananas with brown spots are sweeter and mash more easily, which improves flavor and texture.
Blend the oats well. Turning the oats into a fine flour helps the pancakes cook evenly and keeps the texture soft.
Lightly oil the pan between batches. This helps prevent sticking and gives the pancakes an even golden color.
