Banana Oat Pancakes
Naturally sweet, no added sugar. Ready in 15 minutes and freezer-friendly — a weekday morning hero.
Prep
5 min
Cook
10 min
Total
15 min
Yield
8 child portions
Nutrition note
Oats provide whole-grain carbohydrate and fiber; eggs add protein and choline. Banana supplies natural sweetness, so no syrup is needed.
Ingredients
- 11 large ripe banana, mashed
- 22 large eggs
- 31 cup (90 g) rolled oats
- 41/2 teaspoon ground cinnamon
- 51 teaspoon neutral oil or unsalted butter, for the pan
Method
- 1
Blend the banana, eggs, oats and cinnamon until the batter is mostly smooth; rest for 3 minutes to thicken.
- 2
Warm a nonstick frying pan over medium-low heat and lightly grease it.
- 3
Spoon 2 tablespoons of batter per pancake into the pan.
- 4
Cook for 2–3 minutes, until the edges look set; flip and cook for 1–2 minutes more.
- 5
Cool slightly and serve whole or cut into strips or small triangles.
Complete the Meal
Serve 2 small pancakes with plain yogurt and sliced soft fruit for a balanced breakfast.
Allergens
Contains egg. Use certified gluten-free oats when required.
Ingredient Substitutions
- Replace each egg with 3 tablespoons aquafaba for an egg-free version; the pancakes will be softer.
- Use pear puree instead of banana for a less-sweet variation.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days; reheat in a dry pan or microwave until warm.
Freezer Guidance
Freeze between sheets of baking paper for up to 2 months; thaw overnight or toast from frozen.
Picky-Eater Strategy
Put one familiar topping beside the pancakes rather than over them, allowing the child to choose.
Little Helper Job
Let your child mash the banana and count the spoonfuls of batter.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.