For those struggling with a picky eater in the family, this recipe is for you! Your little ones will go nuts for these banana pancakes, and you’ll be one happy parent knowing they’ve had a healthy amount of protein for their first meal of the day. The beauty of this recipe is that it’s adaptable to your child’s taste preferences, with so many topping options. I also love to make batches and freeze them, where they stay good for up to four months. Homemade, healthy breakfast options in your freezer seriously make life so much easier!
Protein-Packed Banana Pancakes
Recipe TypeBreakfast
Dietary InfoVegetarian
Serving Size8
Prep Time5 min.
Cook Time10 min.
Total Time15 min.
INGREDIENTS:
1/2 cup GF rolled oats
1/2 cup GF baking flour
1/4 cup nut milk
2 eggs
2 ripe bananas
1 date
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
Coconut oil or butter alternative for cooking
Optional toppings: Powdered sugar or monk fruit, maple syrup, coconut flakes, chocolate chips, berries, cooked apples with cinnamon, or any type of fruit you or your kiddos love!
INSTRUCTIONS:
1. Preheat the burner with a nonstick pan on medium heat. I prefer cast iron, but anything can work! I used a crepe pan today.
2. Easiest and simplest instructions ever! Take all your ingredients and blend them together in any mixer until smooth. A mixer is key to breaking down the oats into a powder form.
3. Once smooth, grease your pan with coconut oil or some form of butter alternative.
4. Pour your batter onto the pan in medium-sized circles.
5. Watch pancakes till they are slightly bubbling, then flip them—approximately two minutes per side. You can always flip more times per side if you wish for a more browned finish.
6. Repeat until all your batter is finished.
7. Stack and top per your preferences and enjoy!
8. Don’t forget to refrigerate all leftovers for up to four days or freeze for up to four weeks.
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