Banana Oat Pancakes

Think of these as cinnamon banana oatmeal, but flipped into fluffy little pancakes that toddlers can pick up and eat with their hands.

They’re made with just a handful of pantry staples - oats, banana, egg, and milk - and come together in minutes. Soft, naturally sweet, and freezer-friendly, these mini pancakes have become a staple breakfast in our house and a guaranteed snackbox win with Kenzo and his friends.

Banana Oatmeal Pancakes

Ingredients:

• ¾ cup rolled oats

• 1 ripe banana

• 1 egg

• ¼ cup full-fat milk

• ½ tbsp unsalted grass-fed butter (optional)

• Pinch of cinnamon

Instructions:

1. Make oat flour: Blend rolled oats into a fine flour.

2. Blend batter: Add banana, egg, milk, butter (if using), and cinnamon. Blend until smooth.

3. Cook: Lightly oil or spray a nonstick pan. Scoop batter with a tablespoon to form mini pancakes. Cook over medium-low heat until bubbles form, then flip and cook the other side until golden.

4. Serve: Enjoy warm, or pack into a snackbox once cooled.

Notes:

• Makes about 10 toddler-sized pancakes.

• Add-ins: blueberries, finely grated apple, or a sprinkle of chia seeds.

• Freezer-friendly: store cooked pancakes in a freezer bag for up to 2 months. Reheat in a toaster or pan.