These mini banana oat pancakes are yummy and fun, they are also healthy and nutritious. Make some today for you and baby (8 months+) to share!
Babies snack time can be a bit challenging to say the least. Yes, it’s easy to give our baby healthy food to eat, but will they eat it? Or will that broccoli or avocado toast end up on your floor? My baby Kai has treated me to a few unexpected yoghurt facials.
This mini banana and oat pancakes will make breakfast or snack time fun and enjoyable for you and baby. They are the perfect size for little hands to grab so they can easily feed themselves. So this means you’ll have plenty of time to enjoy your coffee or play with your phone!
These healthy homemade pancakes have oats and bananas so you won’t end up feeling guilty eating this with baby.
Don’t you just love it when you’re able to share no fuss healthy food with your baby? As well as these pancakes Kai also loves sharing my Halloumi fritters it’s absolutely delicious so why not give these a try too?
An update on the mischievous Kai
So I happened to blink and now my baby is almost a toddler, I have no idea where the time went. It’s been a crazy, challenging and turbulent ride but I love it all.
My 11-month-old baby Kai is independently taking his first few wobbly steps but he doesn’t get too far. Kai seems to think he can run before he can stand or walk. So, unfortunately, Kai has inherited my impatience. He also learned to crawl before he could sit up as he refused to sit still.
Seeing him walk for the first time made me cry as I was so proud of him. He was so casual about it, he grabbed two balls and held it in each hand and toddled towards me. I smothered him with hugs and kisses but he pushed me away so he could get more balls.
He is yet to speak but does try and mimic the same sounds he hears when I encourage him to pronounce words.
Kai is great with simple instructions and can identify lots of objects when asked. He also brings me toys when I ask for it but due to his defiant nature sometimes he is reluctant to do so!
My baby is growing up super fast and I seem to have mix feelings about it. I miss my needy and chubby baby Kai, but I love seeing his personality come through each and every day as he gets older. Either way, it’s all very emotional and I feel so blessed to have him in my life.
Let’s get our OATS on!
My husband Tomasi eats rolled oats for breakfast every morning (except on our agreed fat Sundays) with water, cinnamon and honey. I have never tried his porridge as I know I won’t like it and the way he makes it is unappealing. But in saying that, I wish I did eat porridge with Tomasi every morning as oats provide an abundance of health benefits!
Oats are part of the wholegrains food group and that means we should be including heaps of it in our diet daily. Oats is a superfood known to lower cholesterol levels and prevent heart disease. It also aids digestions by keeping the body regular as it contains soluble and insoluble fibre. There are a million other good stuff that comes from oats but I’ll be here all day if I were to list them.
With all the goodness oats have to offer, it’s no wonder we couldn’t find any in the peak of the pandemic!
Speaking of staying regular, you can help your baby stay regular naturally by feeding them my PRUNE AND PEAR PURÉE RECIPE.
Thanks to Tomasi we always have rolled oats in the pantry. A large packet is cheap to buy and they keep in the pantry for a year. We only buy rolled oats as I can use them whole or grounded in my cooking.
These pancakes use ground rolled oats which you can buy but if you have a powerful blender/food processor you can ground it yourself.
Ingredients for banana oat pancakes
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Plain flour – Also known as All-purpose flour and has no leavening agents added.
Grounded rolled oats – I grounded my own rolled oats using a powerful blender but you can find ground oats in some supermarkets and health shops.
To add more healthy goodness in these pancakes I tried adding more oats and less flour but it resulted in very dense pancakes. The pancakes are denser than normal pancakes and have more chew due to the oats and bananas.
Bananas – I prefer overripe bananas for taste and sweetness in my cooking but sometimes I don’t have any available. The ones pictured above have not riped to the full extent I would have liked.
Milk – I used full-fat milk in my cooking but you can substitute it with low fat or soy milk.
Brown sugar (optional) – I like to add 2 tbsp of sugar if the bananas are not overly ripe. We don’t eat these pancakes with syrup or icing sugar so I don’t feel too bad adding a bit of sugar into the batter. You can leave out the sugar altogether if you have over ripped bananas.
How to make mini banana oat pancakes
Step-by-step guide with photos
1, 2 & 3. Whisk the dry ingredients in a bowl and in a separate bowl whisk in the wet ingredients until just combined.
4. Spray oil lightly into a non-stick frypan or crepe maker and let it heat up for 3O seconds. Scoop 1/8 cups of batter into the pan and cook for 2 minutes on each side.
5 & 6. Before flipping over the pancake spray the uncooked side with oil to prevent it from sticking to the pan.
Best eaten immediately, serve with fresh fruits, icing sugar, honey or maple syrup or eaten as a snack by itself.
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. The pancakes can be frozen and they will keep for up to 2 months.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Mini banana oat pancakes
Ingredients
- 1 cup plain flour (all-purpose) (NOTE 1)
- ½ cup rolled oats (grounded) (NOTE 2)
- 1 tsp baking powder
- 2 tbsp packed brown sugar (optional) (NOTE 3)
- ½ tsp ground cinnamon
- 2 medium ripe bananas (mashed) (NOTE 4)
- ¾ cup milk (NOTE 5)
- 1 large egg (lightly whisked)
- oil spray for cooking
Instructions
- For the dry ingredients – In a bowl add ground oats, flour, baking powder, sugar and cinnamon, mix well using a whisk.
- For the wet ingredients – In a seperate bowl whisk together milk, eggs and mashed bananas.
- Make a well in the dry ingredients and pour in the wet ingredients and mix just until combined.
- On low to medium heat spray oil onto a frypan and wait for 30 seconds before spooning 1/8 cups of batter making sure to spread them out evenly. Cook for 2 minutes on each side or until cooked through. Make sure to spray the pan and the uncooked side of the pancake with oil each time to prevent it from sticking.
