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Tips For Perfect Results
- Use rolled oats for a chewier texture or quick oats for a softer bite.
- Make sure the rhubarb is chopped into small pieces so it cooks evenly and doesn’t overpower each pancake.
- Cook pancakes on medium heat to ensure they cook through without burning on the outside.
Ingredients 0/10
Why This Recipe Is So Loved
These pancakes offer a wonderful balance of hearty oats and tangy rhubarb. They are both comforting and refreshing, making them a perfect choice for a cozy breakfast or brunch. Plus, they bring a lovely natural sweetness without relying on too much sugar.
Step 1
In a big bowl, mix together the flour, oats, brown sugar, cinnamon, baking soda, and salt. In a separate bowl, combine the milk and lemon juice, then stir in the banana until it’s well blended. Pour the banana mixture into the dry ingredients and gently fold everything together. Finally, add the rhubarb and give it a light mix.
Step 2
Heat up a griddle or large skillet over medium heat. Once it’s hot, drop about 1/4 cup of batter onto the surface for each pancake. Cook them until you see bubbles forming on top and the edges look set, which usually takes around 2 minutes. Flip the pancakes and cook for another 2 minutes or so, until both sides are nice and golden.
Step 3
Keep going until you’ve used up all the batter, then serve warm and enjoy!
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Best Ways To Serve
Serve warm with a drizzle of maple syrup or honey to complement the tartness of the rhubarb. A dollop of Greek yogurt or whipped cream adds a creamy contrast. Fresh berries or a sprinkle of cinnamon can also brighten the plate.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to keep them soft. For longer storage, freeze the pancakes in a single layer with parchment paper between them, then transfer to a freezer bag. Reheat from frozen when ready to eat.
Frequently Asked Questions
Can I use rolled oats instead of quick cooking oats?
Yes, rolled oats can be used but the texture will be a bit chewier and the pancakes may take slightly longer to cook.
What can I substitute for nonfat milk?
You can use any milk you prefer, such as whole milk, almond milk, or soy milk, with similar results.
How do I know when the pancakes are ready to flip?
Flip when bubbles form on the surface and the edges look set, usually after about 2 minutes.
Can I prepare the batter ahead of time?
It’s best to cook the pancakes soon after mixing, but you can refrigerate the batter for up to 24 hours. Stir gently before using.
What if I don’t have rhubarb?
You can substitute with tart fruits like diced apples, cranberries, or even fresh berries.
How do I prevent the pancakes from sticking to the skillet?
Make sure the skillet is hot before adding batter and lightly grease it with oil or non-stick spray if needed.
Can I make this recipe gluten-free?
Use a gluten-free flour blend and certified gluten-free oats to keep it gluten-free.
Is the banana necessary in the batter?
The banana adds natural sweetness and moisture, but you can omit it or replace it with applesauce if preferred.
