These pancakes are a super healthy breakfast for babies and toddlers! They contain no flour and are naturally sweetened and spiced for taste!
My 18 month old loves these pancakes, and I love that they make such a healthy breakfast for her, and are so simple to make. She gobbles them up for breakfast everyday.
So, how great are these pancakes?
These pancakes are:
- gluten free (if you use gf oats)
- naturally sweetened
- wonderfully spiced with cinnamon, ginger, all spice and nutmeg
- super easy to make - all ingredients go into a blender or food processor!
- freezable - breakfast or a snack is ready when you need it
I love, love, love meals and snacks that are freezable. Any time-saving method is welcomed for me. Especially in the morning! I take a pancake out of the freezer and defrost it quickly in the microwave while I chop up some fruit. My toddler is so hungry in the morning and this quick, healthy breakfast is great for her and me.
Now how do I make these pancakes?
To make these pancakes, you will first add the oats to a blender or food processor. Blend or process until the oats are flour-like, then you can add in all the rest of the ingredients and combine.
If you would like to make these ahead of time, you can grind up the oats beforehand. I like to package the ground oats and set them aside until I need them. I do this because I make a few recipes with ground oats, like my Baby Banana & Apple Muffins. When I want to prepare this recipe, I place the ground oats and all the rest of the ingredients into a large bowl and then stir to combine.
Store these pancakes airtight in the refrigerator for 1 week or freeze for up to 2 months. Reheat frozen pancakes in the microwave or by toasting them in the toaster.
- 1 cup oats
- 1 banana, ripe
- 1 large egg
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ½ tsp dried ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1 tsp baking powder
- Blend or process the oats in a blender or a food processor until ground.
- Add in all the remaining ingredients to the blender or food processor, and blend until combined.
- Heat a greased frying pan over medium heat. Pour ¼ cup of pancake batter into the frying pan and cook until surface bubbles appear. Flip the pancake and cook for another 2 minutes. Continue this process until the batter is gone.
- Pancakes can be refrigerated in an airtight container for 1 week. They can also be frozen for up to 2 months. Reheat in a microwave or in a toaster.
Recipe from Baby Foodie