Banana Oat Pancake Bites

🛒Ingredients

Makes about 30 mini pancakes. Tap to check off as you go.

• 1 large very ripe banana
• 2 large eggs
• 1 cup (90 g) rolled oats
• 1/4 cup (60 ml) milk of choice
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 tsp butter or oil, for the pan

Contains: egg, milk (optional).

🍳Instructions

1. 

   1Load the blender

   Add the banana, eggs, oats, milk, baking powder and cinnamon to a blender.

2. 

   2Blend smooth

   Blend for 30–45 seconds until completely smooth. Let the batter rest for 5 minutes so the oats thicken it slightly.

3. 

   3Heat the pan

   Warm a large non-stick skillet over medium-low heat and brush lightly with butter or oil.

4. 

   4Drop mini circles

   Pour batter into coin-size circles (about 1 tablespoon each), leaving space between them.

5. 

   5Flip when bubbly

   Cook 1–2 minutes until bubbles appear and edges look set, then flip and cook 1 minute more until golden.

6. 

   6Cool and serve

   Let cool for a few minutes, then serve whole for older toddlers or cut into strips for younger eaters. Add halved berries on the side.

👶How to serve by age

🔄Allergy & diet swaps

Egg-free

Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes). The pancakes are softer, so cook them a minute longer on low heat.

Dairy-free

Use any unsweetened plant milk, and oil instead of butter in the pan.

Gluten-free

Use oats labeled certified gluten-free.

💡Tips

• The browner the banana, the sweeter the pancakes.
• Freeze cooled pancakes flat on a tray, then transfer to a bag. Reheat from frozen in the toaster or microwave for 20 seconds.
• Swap 2 tablespoons of oats for ground flaxseed for extra omega-3s.

🧊Storage & safety

Storage: Fridge: 3 days in an airtight container. Freezer: up to 3 months.

Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask