Soft banana oat pancakes - nutritious and full of flavor - perfect for your little ones. The pancakes have a light and tender texture which is suitable for babies starting baby led weaning (6 months+), also toddlers and older kids. It’s so simple and quick – make the batter for these oatmeal banana pancakes the night before, then store it in the refrigerator and cook in the morning!
Place the old-fashioned rolled oats in a blender or food processor and blend until well-ground and flour-like consistency. This will yield a finer texture and will not over-process the banana.
Blend in the remaining ingredients
Add the banana, egg, baking powder, ground cinnamon, and blend until just combined, 15 to 30 seconds. The addition of melted butter or yogurt is optional, but it will help get a really soft "melt-in your mouth" - like texture.
Let the batter rest
Let the batter rest for 5 to 10 minutes while the pan heats.
Cook the pancakes
Coat the pan with a healthy high smoking point oil like avocado oil. Drop the batter into the pan in 1 tablespoon portions, cooking 4 at a time.
Reduce the heat to a bit and cook until bubbles appear on the surface, then flip.
Cook the remaining batter and serve.
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2-3 months.
Gluten-Free Pancakes: To make these banana oat pancakes gluten-free, use gluten-free oats.
Dairy free: use oil instead of butter or a dairy free yogurt like coconut.
If you prefer fluffier pancakes, mash the bananas by hand instead of blending with a blender.
Serving: 1pancakeCalories: 43.5kcal
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