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Breakfast

Banana and oat pancakes

Fluffy pancakes with no added sugar — just banana, oats, egg and yogurt. Breakfast ready in 15 minutes.

Prep
5 min
Cook
10 min
Total time
15 min
Servings
4
Banana and oat pancakes
Kid-approved
⭐⭐⭐⭐⭐
🥞

Ingredients

6 items

Instructions

5 steps
  1. 1

    Mash the bananas with a fork into a purée.

  2. 2

    Stir in the oats, eggs, yogurt and baking powder.

  3. 3

    Let the batter rest 5 minutes so the oats hydrate.

  4. 4

    Cook small pancakes in a non-stick pan, 2 minutes per side.

  5. 5

    Serve with chopped fruit.

Breakfast

Notes and substitutions

Swap the yogurt for a plant drink to make it dairy-free.

Blend the batter for a smoother texture.

Fridge, freezer and lunchbox

How to store and reheat

  • Fridge: up to 3 days in a sealed container. Reheat in a dry pan for 1 minute per side.
  • Freezer: up to 2 months with parchment between pancakes. Reheat straight from frozen in a toaster or pan.
  • Lunchbox: pack them cold with chopped fruit and use an insulated bag on hot days.

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