Oatmeal banana pancakes are a perfect first food for baby-led weaning! They are quick to make and great to freeze and reheat to serve throughout the week!

Oatmeal banana pancakes served on a wooden tray

This post may contain affiliate links. If you shop with one of our links we may earn small a commission.

These baby led weaning pancakes are one of the first breakfast foods that I made for my son. They can be made with only three ingredients, but I love to add in a few extra spices to add a little extra flavor to bring them up a notch!

WHAT YOU’LL NEED

Here is what you’ll need to make these baby led weaning pancakes:

Ingredients to make oatmeal banana pancakes. Specifics provided in recipe card.
  • Banana: The main source of sweetness for these pancakes. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the pancakes!
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
  • Egg: Used as a binder to help hold the pancakes together.
  • Cinnamon: Provides an extra warm spice and subtle sweetness.
  • Vanilla: For added flavor.
  • Baking Powder: Used to make the pancakes more fluffy in texture.
  • Butter/Oil: To grease the pan.

PROCESS

  1. Blend all of the ingredients together until smooth. 
  2. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  3. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.
Steps to make oatmeal banana pancakes. See recipe card for detailed step by step process instructions.

STORAGE INSTRUCTIONS

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Oatmeal banana pancakes cut into star shapes

SUBSTITUTIONS

  • Egg: You may replace the egg with 2 tablespoons of milk or a dairy-free alternative. You may also replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Oats: You may replace the oats with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick oats, though the amount needed may vary.
  • Cinnamon/Vanilla: These two ingredients are optional, but add great flavor to the pancakes.
  • Baking powder: Baking powder is an optional ingredient but can be added to obtain a fluffier pancake.
Oatmeal banana pancakes served with cherries, scrambled eggs and sliced bananas.

RECIPE NOTES

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.
Oatmeal banana pancakes served with a side of raspberries

You may also like:

Oatmeal banana pancakes served with cherries, scrambled eggs and sliced bananas.

Oatmeal Banana Pancakes

Oatmeal banana pancakes are a perfect first food for baby-led weaning! They are quick to make and great to freeze and reheat to serve throughout the week!
4.80 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: banana pancakes, easy pancake recipe
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 8 mini pancakes

Ingredients 

  • 1 medium ripe banana
  • ¼ cup old fashioned rolled oats
  • 1 egg
  • ¼ tsp ground cinnamon
  • tsp vanilla extract
  • ½ tsp baking powder
  • butter/oil to grease pan

Instructions

  • Preheat a frying pan on low heat and add in a little butter/oil.
  • Blend all of the ingredients together until smooth.
  • Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  • Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.

Nutrition

Nutrition Facts
Oatmeal Banana Pancakes
Amount per Serving
Calories
31.05
% Daily Value*
Fat
 
0.74
g
1
%
Saturated Fat
 
0.22
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.17
g
Monounsaturated Fat
 
0.26
g
Cholesterol
 
20.46
mg
7
%
Sodium
 
34.62
mg
2
%
Potassium
 
69.97
mg
2
%
Carbohydrates
 
5.25
g
2
%
Fiber
 
0.67
g
3
%
Sugar
 
1.86
g
2
%
Protein
 
1.19
g
2
%
Vitamin A
 
39.33
IU
1
%
Vitamin C
 
1.29
mg
2
%
Calcium
 
20.46
mg
2
%
Iron
 
0.28
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!

Similar Posts

4 Comments

  1. 5 stars
    I have made these several times and they taste great! They freeze super well and you can add any topics you’d like.

    They are a bit slow to cook but I just use multiple pans at a time.

Leave a Reply

Your email address will not be published.

Recipe Rating