Mini Pancakes (Perfect for Baby-led Weaning and Toddlers!)
These fluffy on the inside, crispy on the outside mini pancakes are the perfect breakfast or snack option for kids (and adults!).
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Servings: 4
Equipment
- Blender
- 1 Non-stick frying pan or electric griddle
Ingredients
- 1 banana
- 1 egg
- 1 cup whole oats
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1 tablespoon oil to grease pan (coconut, olive, canola)
Instructions
- Add all of the ingredients 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 2-3 minutes per side, or until golden brown on each side and cooked all the way through.
Notes
This is a perfect base recipe for pancakes and then feel free to get creative with different flavours and toppings. You could add smooth peanut butter or smooth almond butter into the batter, or try adding in some unsweetened shredded coconut or lemon zest. For toppings, you could add some berries (fresh or frozen), or a dollop of unsweetened yogurt!