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Oatmeal banana pancakes served with berries.
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4.93 from 13 votes

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!
Prep Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Breakfast
Cuisine: American
Servings: 8 mini pancakes
Author: Lily Payen

Ingredients

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

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

Calories: 30.87kcal | Carbohydrates: 5.23g | Protein: 1.19g | Fat: 0.74g | Saturated Fat: 0.22g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.26g | Trans Fat: 0.003g | Cholesterol: 20.46mg | Sodium: 34.62mg | Potassium: 69.88mg | Fiber: 0.67g | Sugar: 1.85g | Vitamin A: 39.33IU | Vitamin C: 1.29mg | Calcium: 20.45mg | Iron: 0.28mg