These banana oat pancakes entered the permanent breakfast of breakfast in my house. They are friendly for children, suitable for children, gluten -free and healthy, with only 6 basic ingredients. It only takes 15 minutes to do from scratch and they also freeze for quick breakfasts and snacks!
A fixed point
These banana oat pancakes have become an anchor of salvation for me as the mother of a child occasionally – and often inexplicably – Picky. When Ethan started the solids for the first time, he was quite open and adventurous when he was new foods. He would have eaten mackerel, Daikon Ravanello and also flavored leafy vegetables like Tong Ho (edible chrysanthemum) – with taste! At my parents’ house, we all sat around the table by surprising its opening to new foods.
Unfortunately, at about 14-15 months, things started to become a little shaky. While he is still a good eaten in the whole, that the Ficcanaso at the table has settled. A meal that once ate is happy is suddenly out of favor. The vegetables are spit while the pasta is shoulder. I have lost the number of the number of times in which I saw the child throw a little spinach from the fingers or scrape the broccoli out of the mouth with a non -lexicoso “nuh” (that is, not).
However, I still have to see him reject these banana oat pancakes. He loves them. The base of the batter has just crushed banana, egg and oats. It all takes 1 minute to mix together. (It’s so easy, sometimes I have Ethan help me to do them.)
A pinch of vanilla and cinnamon adds flavor and additional components such as linen meal, walnut butter and berries or other chopped fruits add omega-3, proteins and vitamins. So, as you look at your pieces of pancakes for children in the mouth with frequent requests for “muh” (more), you can feel good with what they are eating!
I love how flexible this recipe is. I often add frozen blueberries, but I also added peaches, raspberries and finely chopped mango.
It also mixes various butters of walnuts (peanuts, almonds, pecan walnuts, anachds) to give an allergenic exposure of peanuts/walnut trees, without immersing the nut butter all over the face, which tends to cause its eczema. This recipe was a tasty solution on so many fronts!
My version of a popular pancake recipe
I had the idea for these pancakes Eat significant. I was a bit skeptical about the idea of simply mixing oat in a certain banana and egg, there are other versions of this oat pancake recipe that involves the creation of the batter in the blender for a more fluid consistency.
But the pancakes joined well! (Of which I was happy, because I don’t have time to pull out and wash a blender! Usually mixing the batter in a bowl with a fork, rinse and throwing it into the dishwasher.)
I discovered, however, that the 2 eggs in the original recipe produced a very wet batter and a more Eggier pancake, so I opted to reduce to 1 egg and I also slightly increased the amount of oat. I also have some non -negotiable ingredients that give these pancakes more flavor: vanilla and cinnamon. They could be more “3 ingredients” pancakes, but those small additions are worth it.
Even if you are not a parent of a child, these oat pancakes are tasty, gluten -free and easy to make at any time with the ingredients you already have in your kitchen. Try them and let me know what you think!
Instructions for oat pancake recipes
You will need:
- 1 banana
- 1 egg
- ⅓ Cup of rolled or quick oat
- ¼ teaspoon of vanilla extract
- ¼ teaspoon of cinnamon
- 1 tablespoon of neutral oil
Optional additions:
- 1 tablespoon of flax seed meal
- 1 tablespoon of peanut butter, almond butter or other walnut butter
- ¼ cup of fresh or frozen blueberries, raspberries, chopped strawberries or chopped mango
In an average bowl, crush the banana with a fork. Break the egg in the bowl and beat it together with the banana.
Mix oat oat, vanilla and cinnamon.
At this point, you can mix any additional components, such as the flax meal, the walnut butter and the fruit.
Heat a pan carefully over medium heat. Lower the batter into the hot pan (I like to make small pancakes) and cook for a few minutes on each side, until golden brown. Below, you can see how to cook both the simplest version and the blueberry version:
Enjoy!
Banana oat pancakes (fast, easy and gluten -free!)
These simple banana oat pancakes are in permanent rotation in my house. There are 15 minutes to prepare and freeze well for fast breakfasts and snacks!
Serves: 2
Prep: 5 minutes
Cooked: 10 minutes
Total: 15 minutes
Instructions
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In an average bowl, crush the banana with a fork. Break the egg in the bowl and beat it together with the banana. Mix oat oat, vanilla and cinnamon. At this point, you can mix any additional components, such as the flax meal, the walnut butter and the fruit.
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Heat a pan carefully over medium heat. Lower the batter into the hot pan (I like to make small pancakes) and cook for a few minutes on each side, until golden brown. Enjoy!
Tips and notes:
Nutritional information is for the basic recipe, excluding optional additions.
Nutritional facts
Calories: 266Kcal (13%) Carbohydrates: 26G (9%) Protein: 8G (16%) Fat: 16G (25%) Saturated fat: 2G (10%) Polynsaturo fat: 5G Monolysatuine fat: 8G Trans fat: 0.04G Cholesterol: 82mg (27%) Sodium: 68mg (3%) Potassium: 366mg (10%) Fiber: 4G (16%) Sugar: 8G (9%) Vitamin A: 157Iu (3%) Vitamin C: 5mg (6%) Soccer: 38mg (4%) Iron: 1mg (6%)
Fast & On-The-Go
I always like to keep a lot of these pancakes in the freezer. During the mornings engaged when Ethan wakes up super hungry and we don’t have a lot of time to cook, I take a little and I make them microwaves for 30 seconds at one minute (or steam if I have a little more time) and breakfast is ready.
I take them to the restaurants, then he has something to munch on as we wait for food to arrive. I take them as snacks in motion when necessary and to home spread them with walnut butter when we exhausted the bread! We are not really a dessert house, but they also make an end of course sweet for a meal.
This recipe can be easily doubled or tripled. Click on the number of portions in the recipe tab and use the cursor to resize the recipe.
