Sometimes you just want pancakes for breakfast but you still want to be healthy.
Sometimes (always) you want a peaceful morning where your toddler calmly and willingly eats breakfast with minimal chaos, and you get to enjoy a few sips of coffee before it gets cold.
These easy healthy pancakes only have 5 ingredients and taste delicious enough for the whole family to enjoy. Even your picky
Seriously though, these are a staple in our house. I like to double the recipe and make a big batch that lasts for days.
We normally eat them for breakfast, but on evenings when the 1 year old is being extra picky, I quickly whip up some of these pancakes or pull the extras out of the fridge.
They are one of my go-to foods that I know she won’t turn down!
Since these are nutritious I’m fine with feeding her pancakes for dinner!
As a bonus, they contain oatmeal and banana, two foods that have been proven to promote sleep.
Breakfast for dinner it is!
More Yummy Toddler Recipes:
How to Make Healthy Banana Pancakes
These pancakes only require 5 ingredients and if you have a food processor, the batter can be made in less than 5 minutes!
You can use baby oatmeal, but regular old-fashioned rolled oats are way cheaper. Just throw them in the food processor for a few seconds and boom – they are ground up just like baby oatmeal.
If you don’t have a food processor feel free to use a blender to make these pancakes. However, I found that my blender wasn’t strong enough to blend this batter well enough, so I had to add a splash of milk to get it going.
These pancakes taste great no matter how they look, but if you want to achieve that nice golden pancake color, it’s important to remember two things:
- Preheat the griddle! (Feel free to use a pan but a griddle allows for more cooking space and heats the pancakes more evenly.)
- Don’t over-grease the pan – if your pancakes look splotchy you probably used too much butter.
Healthy Banana Oat Pancake Recipe
Makes about 20 silver dollar sized pancakes.
- 3/4 cup old fashioned oats (or baby oatmeal)
- 2 eggs
- 2 ripe bananas
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- optional: blueberries, strawberries, or other toppings
- Place a pancake griddle or pan on the stove over medium-low heat. It’s important to preheat your griddle or else your first batch of pancakes won’t have that nice golden pancake color.
- Add oats to the food processor and blend them into a flour. (If you are using baby oatmeal you can skip this step.)
- Add the bananas, eggs, cinnamon, and vanilla or syrup to the food processor. Don’t over blend it - just enough to make the batter nice and smooth.
- Lightly grease the pan. If using butter don’t over do it or the pancakes will look blotchy and won’t achieve that smooth golden color.
- Pour the batter on the griddle in small circles. I find that a quarter cup makes a perfect scoop. One quarter cup makes two silver dollar pancakes.
- When the batter begins to bubble and the bottom is golden (usually around 2-3 minutes), flip the pancakes.
- Cook for another 1-2 minutes until golden.
- You can omit the vanilla if you have strong feelings against sugar, but they add a true pancake-esque flavor that I personally am not willing to sacrifice.
- You can sub maple syrup for vanilla.
- When greasing the pan, I wipe the butter off with a paper towel leaving only a thin coating. This ensures a nice, golden pancake with no splotches. (Be careful!)
- Feel free to mix blueberries or chopped strawberries into the batter.
- Sneak in a handful of spinach for extra nutrients!
And there you have it! Easy, healthy, and tasty enough for the whole family to enjoy!