These banana oatmeal pancakes are the best! Use a ripe banana and oats and leave out sugar and flour to make this delicious nourishing breakfast. This recipe takes around 10 minutes and is good for you and your family – your toddler will love them too!
A tiny note: I decided to step up my game and actually do proper pictures for these pancakes, because we make them all the time and they do deserve better! So what you’ll see here are the updated photos, same recipe.
After giving birth, I was so overwhelmed with the new adventures of motherhood and my new 2-hour sleep routine, that I was constantly eating candy and chocolate to stay awake and alive. Every time I pumped milk I was surprised it wasn’t chocolate milk coming out. No surprise my boy loves sweet (sorry Aiden!)
Now, I’m not as irresponsible and tired as to give my 9-month old baby actual chocolate, so I had to find a better way. As soon as he got his first teeth these oatmeal pancakes became his favorite food. They were one of the first breakfasts I made for him so he can exercise his new teeth. He was so happy, sweet tooth (teeth) satisfied. You can see his journey with these pancakes in the video below – he’s now blending them himself!
Ingredients For Banana Oatmeal Pancakes
Whether you’re a baby, a mother, father or simply a human, you will love the natural sweetness and flavor of these pancakes. These are the only 5 ingredients you need:
Banana. No other sweeteners are required to make this breakfast. Use a ripe banana, doesn’t have to be spotted banana, but it won’t hurt either.
Egg. You only need one egg and no whisking ahead is required.
Oats. Get rid of the flour and use oats instead! Oats are healthy, high-fiber and great for your toddler’s digestion. This is a more easy way to sneak some oats into a child’s diet. No need to grind the oats ahead.
Yogurt. We’re using just a bit of Greek yogurt to make these pancakes a little creamier and wholesome.
Cinnamon. This healthy spice adds the perfect flavor and makes these pancakes even better!
Optionally, to make the flavor even better you can also add some natural vanilla extract.
How To Make Banana Oatmeal Pancakes
One of the most beautiful things about these oatmeal pancakes is their simplicity. They’re super easy to make (see even a toddler can make them) and take around 8-minutes.
Blend. No need to whisk, no need to mash the banana – you simply put all ingredients into a food processor or use a hand blender to puree everything.
Cook. Once you’ve got the batter ready, time to make those pancakes. Use a non-stick pan and some coconut oil. Cook on both sides until golden-brown.
Serve. Serve like this or with some fresh fruit, jam, maybe yogurt or honey (if you’re not a baby under 1).
How To Store These Pancakes?
It’s best if you eat the pancakes right away because they’re the freshest then, but you can definitely make a bigger batch and store them in your fridge for 2-3 days. I usually make them the day of, and take them on the go for Aiden, so he has a healthy snack when we’re out.
I hope you enjoy them as much as we do, here’s the exact recipe.
- 1 banana
- 1 egg
- 1/2 cup / 50g oats
- 1 Tbsp yogurt
- 1/2 tsp cinnamon
- vanilla (optional)
- 1 tsp coconut oil
- Place the egg, banana, oats, yogurt, cinnamon, and vanilla in your food processor or use an immersion blender. Blend until smooth.
- Cover the surface of a non-stick pan with coconut oil or butter, pour the pancake batter forming small pancakes.
- Optionally, while cooking, top each pancake with banana slices (2-3 slices/ pancake) - loved this option!)
- When the edges look ready, flip and cook the pancakes until golden brown on the other side.
- Repeat if you have more batter.
- Serve immediately or pack for later.
These would also keep well in the fridge for 1-2 days. Double the recipe for more people.
Amount Per Serving: Calories: 430Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 187mgSodium: 86mgCarbohydrates: 64gFiber: 9gSugar: 17gProtein: 15g
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