These Easy Banana Oat Pancakes are my go-to pancake recipe for busy mornings. They are made with just a few simple ingredients, come together in the blender and are ready in under 15 minutes. With no added sugar and a mini size that is perfect for little hands, they are a fun, kid-friendly breakfast for babies and toddlers!
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Table of Contents
Why You'll Love These Easy Banana Oat Pancakes
- Made in the blender or food processor: Everything except the oil goes into the blender or food processor at once, so there are no mixing bowls to wash.
- No added sugar: Sweetened only with banana and a dash of cinnamon and vanilla adding flavour.
- Can easily be sized for little hands: One tablespoon of the batter makes a mini pancake that is easy to hold - great for baby-led weaning and for toddlers practicing self-feeding, or 2-3 tablespoons for a regular size.
- Easy to customize: Blend in smooth peanut butter or almond butter, add unsweetened shredded coconut or lemon zest, or top with berries and a dollop of unsweetened yogurt.
For more easy breakfast ideas, check out my list of over 21 Easy & Healthy Breakfast Ideas for Toddlers!
Ingredients
Made with just a few simple ingredients!
- Egg - binds the batter so the pancakes hold together for little hands, and adds some protein and an important nutrient known as choline.
- Banana - sweetens the pancakes naturally, so there is no added sugar, and keeps them soft.
- Rolled oats - blended right into the batter in place of flour, they give the pancakes their structure and a bit of fibre.
- Cinnamon - adds that warm, cozy flavour.
- Vanilla - rounds out the flavour in these pancakes.
- Milk of choice - thins the batter so it blends smoothly and is easy to scoop. Almond milk, cow's milk or whatever milk your family uses will work.
- Coconut oil (or any oil to grease pan) - keeps the pancakes from sticking and helps them turn golden brown. I find coconut works best in this recipe as it adds a hint of coconut flavour!
See recipe card for quantities.
How To Make Easy Banana Oat Pancakes for Toddlers
As a dietitian and mom, I wanted an easy pancake recipe that works for both babies and toddlers. With simple ingredients and everything made in the blender, these come together quickly!
Add all of the ingredients except the oil into a food processor or blender. I like to crack the egg in a separate small bowl first to ensure no eggshell gets into the food processor/blender.
Blend the ingredients together until a smooth batter forms.
Heat a large frying pan or griddle over medium heat and melt the coconut oil.
Scoop 1 tablespoon of batter onto the pan for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.
Hint: If the pan starts to smoke at any point, the temperature is too hot! Reduce to a lower temperature. I also recommend wiping the pan down between batches.
Substitutions
- Milk - any milk works here. Use cow's milk, almond milk, oat milk or a fortified soy beverage. I used unsweetened vanilla almond milk.
- Oil - coconut oil works best, but olive oil or butter are also great options.
Variations
- Peanut butter - add 1 tablespoon smooth peanut butter to the batter
- Other fruit - finely chop up other fruit such as strawberries or blueberries and add into the batter
- Coconut - add 1 tablespoon unsweetened shredded coconut
- Lemon zest - zest 2 teaspoon of fresh lemon and mix into batter
If you're looking for the best lemon pancake recipe, you'll have to try these Fluffy Lemon Pancakes, for an almond flour pancake, try these Almond Flour and Oat (gluten-free) Pancakes. I also have a super simple higher protein Cottage Cheese Banana Pancake Recipe!
Toppings for Easy Banana Oat Pancakes
- Fruit - mashed banana or smushed raspberries are great options
- Spread a little strawberry chia jam on top of the pancakes
- Add 1-2 teaspoon of smooth peanut butter on top in a thin layer
Equipment
- Large non-stick pan or a griddle
- Blender or food processor
Storage
These pancakes can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing the pancakes, let them cool completely first before putting them in the freezer.
To reheat, warm the pancakes in the microwave for 15-20 seconds from the fridge, or 30-45 seconds from frozen. You can also warm them in a frying pan over low heat for a minute or two per side. Let them cool slightly and check the temperature before serving to your little one.
Toddler Tip
Want to get the perfect mini circle shape for pancakes? I recommend either using a small, round metal or silicone ring to get the perfect pancake. You could also pour the batter into a ziplock bag, cut a hole in the corner, and squeeze the batter out forming a circle in the pan. Another option is using an ice cream or cookie scoop.
Serve with a little yogurt and cut-up fruit!
FAQ
Yes! Pancakes are a great option for baby-led weaning once your baby is showing signs of readiness to start solids. These pancakes work well as they are sweetened naturally with banana.
Oats are naturally gluten-free, but they are often processed alongside wheat. If you need these to be gluten-free, look for oats that are labelled certified gluten-free.
Pancakes are easy for little hands to pick up, so you can offer them whole. You can also cut them into strips, which are easier to grasp for babies who are just starting out. Serve them plain or with a thin layer of unsweetened yogurt.
Berries (fresh or frozen) and a dollop of unsweetened yogurt are great options. You can also spread on a thin layer of smooth peanut butter or almond butter for some extra protein and healthy fats.
Recipe
Easy Banana Oat Pancakes (Perfect for Baby-Led Weaning and Toddlers)
Equipment
- Blender
- 1 Non-stick frying pan or electric griddle
Ingredients
- 1 banana
- 1 egg
- 3 tablespoon milk almond milk or other milk of choice
- ½ cup whole rolled oats
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- 2 tablespoon coconut oil to grease pan, (coconut, olive, canola)
Instructions
- Add all of the ingredients (except oil) into a blender. Blend on high speed until the batter is smooth.
- Heat up a large frying pan or griddle on medium heat. Melt the oil. Once the oil is melted, scoop out 1 tablespoon of batter onto the pan.
- Cook pancakes 3-4 minutes per side, or until golden brown on each side and cooked all the way through.
Notes
Nutrition
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