These banana oat pancakes have become a staple in my household. They’re toddler-friendly, kid-friendly, gluten-free, and made with just six simple ingredients. In only 15 minutes, you can whip them up from scratch, and they freeze beautifully for quick breakfasts and snacks!
A Toddler Staple
These banana oat pancakes have been a lifesaver for me as a mother of a sometimes picky toddler. When Ethan first started eating solids, he was quite adventurous and would happily try a variety of foods, including mackerel, daikon radish, and even bold leafy greens like tong ho (edible chrysanthemum). At my parents’ house, we would all gather around the table, amazed at his willingness to explore new flavors.
However, around 14-15 months, things took a turn. While he remains a decent eater overall, the typical toddler pickiness has set in. Meals he once enjoyed have fallen out of favor, and vegetables often end up flung from his fingers or unceremoniously spat out. I’ve lost count of the times I’ve witnessed him discard spinach or scrape broccoli from his mouth with a decisive “nuh” (no).
Fortunately, he has never turned down these banana oat pancakes. He absolutely loves them! The batter consists of just mashed banana, an egg, and oats, and it takes only a minute to mix. (It’s so simple that I sometimes let Ethan help me prepare them.)
A dash of vanilla and cinnamon enhances the flavor, while add-ins like flaxseed meal, nut butter, and berries provide omega-3s, protein, and vitamins. As you watch your toddler eagerly request “muh” (more) while devouring these pancakes, you can feel good about what they’re eating!
I appreciate the versatility of this recipe. I often add frozen blueberries but have also experimented with finely chopped peaches, raspberries, and mango.
Additionally, I incorporate various nut butters (peanut, almond, pecan, cashew) to expose Ethan to different allergens without the mess that usually triggers his eczema. This recipe has proven to be a delicious solution on multiple fronts!
My Version of a Popular Pancake Recipe
I initially discovered the idea for these pancakes from Meaningful Eats. I was skeptical about simply mixing oats with banana and egg. Indeed, there are other variations of this banana oat pancake recipe that involve blending the batter for a smoother texture.
To my delight, the pancakes came together beautifully! (I was relieved since I don’t have the time to haul out and clean a blender. I usually mix the batter in a cereal bowl with a fork, rinse it, and toss it in the dishwasher.)
However, I found that the two eggs in the original recipe resulted in a very wet batter and an overly eggy pancake, so I opted to reduce it to one egg and slightly increase the oats. I also added some essential ingredients for flavor—vanilla and cinnamon. While they may not strictly be “three-ingredient” pancakes anymore, those additions are definitely worth it.
Even if you’re not a parent, these banana oat pancakes are delicious, gluten-free, and easy to whip up with ingredients you likely already have in your kitchen. Give them a try and let me know what you think!
Banana Oat Pancakes Recipe Instructions
You’ll need:
- 1 banana
- 1 egg
- ⅓ cup rolled or quick-cooking oats
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 tablespoon neutral oil
Optional additions:
- 1 tablespoon flaxseed meal
- 1 tablespoon peanut butter, almond butter, or other nut butter
- ¼ cup fresh or frozen blueberries, raspberries, chopped strawberries, or chopped mango
In a medium bowl, mash the banana with a fork. Crack the egg into the bowl and mix it with the banana.
Stir in the oats, vanilla, and cinnamon.
At this point, you can mix in any optional additions, such as flaxseed meal, nut butter, and fruit.
Thoroughly heat a pan over medium heat. Spoon the batter into the hot pan (I prefer to make small pancakes) and cook for a few minutes on each side until golden brown. Enjoy!
Fast & On-the-Go
I always keep a batch of these pancakes in the freezer. On busy mornings when Ethan wakes up starving and time is short, I simply microwave a few for 30 seconds to a minute (or steam them if I have a bit more time), and breakfast is ready.
I also take them to restaurants so he has something to munch on while we wait for our food. They make great on-the-go snacks, and at home, I spread them with nut butter when we run out of bread! While we’re not big on desserts, these pancakes make a naturally sweet ending to any meal.
This recipe can easily be doubled or tripled. Just click on the number of servings in the recipe card and use the slider to adjust the quantities.
