If your kitchen is anything like mine, there’s always a few brown bananas sitting on the counter just waiting to be used. These banana oat pancakes are one of my go-to ways to turn them into something nourishing, simple, and kid-approved.
They’re naturally sweet, made with simple whole-food ingredients, and come together in minutes with a blender. They freeze well, reheat easily, and work just as well for busy weekday mornings as they do for a slow weekend breakfast. My kids love them, and even Otto recently tried them at 9 months and is officially a fan.
And yes, I used this recipe to make these into cute little Easter bunny pancakes using carrots for the whiskers, a raspberry for the notes, banana slices with a blueberry for the eyes. They also make great reindeers for Christmas time!
Why we love these
Bananas
Provide natural sweetness along with potassium and vitamin B6 to support metabolism and nervous system function
Eggs
A high-quality protein source with choline for brain development and healthy fats to keep little ones full
Oats
Rich in soluble fiber to support blood sugar balance and gut health. Oats are also considered a galactagogue, meaning they may help support milk supply for breastfeeding moms like me!
Milk
Adds protein, fat, and calcium for growing bodies (or swap for nut milk as needed)
Cinnamon
Supports blood sugar balance and adds natural warmth and flavor without added sugar
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
3 ripe bananas
3 eggs
¼ cup milk or nut milk
1 cup old fashioned rolled oats (organic + gluten-free)
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder (grain-free)
Pinch of sea salt
Avocado oil or coconut oil, for cooking
Directions
Add all ingredients to a blender and blend until smooth, about 1 minute.
Let the batter sit in the blender for 10–15 minutes. This allows the oats to absorb liquid and thicken, giving you a better pancake texture.
Heat a skillet over medium heat and add a small amount of avocado oil or coconut oil.
Pour small pancakes (about 1/4 cup batter) and cook for 2–3 minutes per side, flipping when bubbles form and edges set
Serve warm with butter, nut butter, yogurt, or a drizzle of maple syrup if desired.
Notes
Mix-in ideas
You can easily customize these depending on what you have on hand. My kids love chocolate chips, but fresh or frozen blueberries are also great. You could also try chopped strawberries, shredded coconut, or a spoonful of nut butter swirled into the batter.
How to balance this meal
These pancakes are naturally higher in carbohydrates, so pairing them with a protein and fat source can help support blood sugar balance and keep you fuller longer. Some easy options:
Bacon
Breakfast sausage
Scrambled or fried eggs
Cottage cheese
Greek yogurt
For babies
Otto likes these cut into strips, no syrup required. I serve with Greek Yogurt or kefir and berries or banana.
Makes about 16 small pancakes, my kids usually eat 2-3 along with a protein source noted above.
Nutrition per serving: 2 pancakes
110 Calories, 4 grams protein, 17 grams Carbs, 3 grams Fat, 2 grams