Banana Oat Pancakes

Gluten-Free + Toddler-Friendly

👩🏾‍🍳 From Our Table:

This gluten-free pancake option was introduced to me by Chef Warren when she learned my baby had a wheat allergy. It quickly became a go-to in our home — an easy way to switch things up from our usual oatmeal and banana breakfast while keeping things simple, nourishing, and allergy-friendly.

🥄 Yields: 6–8 mini pancakes (about 3 toddler servings)
🌡 Storage: Refrigerate up to 3 days or freeze up to 1 month. Reheat gently in skillet or toaster oven.

🧂 Ingredients

• 1 ripe banana (medium-large, mashed)
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup blended oats, quick oats, or oat flour (see Mommy Note below)
• Optional: pinch of cinnamon or ground flaxseed
• Optional: splash of breast milk or dairy-free milk (e.g., coconut, almond) to thin, if needed

⚙️ Instructions

1. Mash the banana. In a bowl until smooth.
2. Add wet ingredients. Mix in the egg and vanilla extract until well combined.
3. Stir in oats. Add oats, cinnamon, or flax if using. Let batter rest for 2–3 minutes to thicken.
4. Heat skillet. Use medium-low heat and lightly grease with coconut oil or butter.
5. Cook. Drop 1–2 tablespoons of batter per pancake. Cook for 2–3 minutes per side, until golden and set.
6. Serve. Cool before serving. Serve plain, with soft fruit, fruit purée, or yogurt.

📝 Mommy Note

• Use what you have: No need to buy oat flour! Blend rolled or quick oats for 10–15 seconds in a blender to make your own “blended oats.”
• Gluten-Free: Use certified gluten-free oats if needed.
• Dairy-Free: Use breast milk or any non-dairy milk to thin the batter if it’s too thick.
• Texture tip: Store-bought oat flour makes denser pancakes. Add 1–2 tsp milk to loosen the batter if needed.

📊 Nutrition (Per Pancake – Approx. 8 Pancakes)

• Calories: 42
• Carbs: 6.2g
• Protein: 1.8g
• Fat: 1.3g
• Fiber: 1.1g
• Sugar: 2g (naturally occurring)
• Sodium: 8mg
• Iron: 0.4mg
• Calcium: 5mg

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