Ingredients

The following ingredients have 8 Servings
  • 3/4 cup old fashioned rolled oats (quick oats will also work)
  • 1 ripe banana
  • 1 egg
  • pinch of cinnamon
  • 1/4 cup milk (any type of milk will work)

Instruction

  • Place all ingredients into a blender and blend until smooth. Pour batter onto a warm, greased skillet. I did about 1 Tablespoon of batter for each pancake to keep them small. 
  • Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 1-2 minutes or until pancake is cooked through.
  • Serve whole or break into pieces for tiny hands. You can serve these plain, with a little nut butter or yogurt spread on top or with a fruit puree to dip the pancakes in.  
  • Cool the pancakes completely on a wire rack before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to a month.