Ingredients
Equipment
Method
- In a mixing bowl, mash the ripe banana thoroughly with a fork or potato masher until smooth.
- Add the rolled oats, whole milk, egg, baking powder, and vanilla extract (if using) to the mashed banana. Mix well with a whisk until you have a batter that is somewhat thick, yet pourable.
- Place a non-stick frying pan over medium heat and lightly grease it if needed.
- Once hot, spoon small amounts of the batter (about 2 tablespoons per pancake) into the pan. Cook for about 3–4 minutes until small bubbles form on the surface.
- Carefully flip the pancake and cook for an additional 2–3 minutes, or until golden brown and firm to the touch.
- Let the pancakes cool slightly before serving them in small portions to your little one, or cut them into manageable pieces.
Nutrition
Notes
Feel free to swap the whole milk for almond or oat milk if your baby has dairy sensitivities.
You can also add a bit of applesauce or finely grated carrot for added nutrition and a new flavor twist!
These pancakes freeze well; stack them with parchment paper in between, and store in an airtight container.
To reheat, simply microwave for 30 seconds or warm them up on the stovetop for a soft and tasty treat for your little one!
Enjoy cooking!
You can also add a bit of applesauce or finely grated carrot for added nutrition and a new flavor twist!
These pancakes freeze well; stack them with parchment paper in between, and store in an airtight container.
To reheat, simply microwave for 30 seconds or warm them up on the stovetop for a soft and tasty treat for your little one!
Enjoy cooking!