Mini banana oat pancakes
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!
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.
Notes
Plain flour - Also known as All-purpose flour and has no leavening agents added.
NOTE 2: Grounded rolled oats - I grounded my own rolled oats using a powerful blender but you can buy ground oats in some supermarkets and health shops.
NOTE 3: Brown sugar (optional) - I tend to add 2 tbsp of sugar if the bananas that I am using 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 to the mixture. You can just leave out the sugar altogether.
NOTE 4: Bananas - I prefer overripe bananas for taste and sweetness in cooking.
NOTE 5: Milk - I use full-fat milk in my cooking but you can substitute it with low fat or soy milk.
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.
Nutrition
Serving: 1pancakeCalories: 76kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 14mgSodium: 39mgPotassium: 96mgFiber: 1gSugar: 4gVitamin A: 48IUVitamin C: 1mgCalcium: 36mgIron: 1mg