Banana-Oat Pancakes


2 very ripe medium bananas (about 2 cups sliced)

1 1/2 cups whole wheat flour or flax flour / chickpea four as an alternative.

1/2 cup rolled oats - can substitute for gluten free oats

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

3 eggs or flax egg

1 cup milk (dairy or non dairy)

1 teaspoon vanilla extract

2 tablespoons butter or coconut oil



  1. Mash the bananas until they are smooth.
  2. Add bananas to a bowl with the rest of the ingredients except the butter. Gently stir together.
  3. Warm a nonstick pan over medium heat. Add a small bit of the butter, melt, and spread it around the pan.
  4. Drop ¼ cups of batter onto the pan and spread out thinly.
  5. Cook for about 3 minutes or until you see bubbles on the surface of the pancake. Flip and cook for an additional 2-3 minutes.
  6. Continue to cook the rest of the batter.
  7. Serve with some delicious fresh fruit, other toppings of your choice, even with a side of an imPRESSice lolly!

*Recipe adapted from Yummy Toddler Food.