As busy working moms, we want to be able to provide home-cooked meals for our little ones. At the same time, we don’t have hours to spend in the kitchen every day. Between getting the kids ready for school and trying to get to work on time, mornings are already chaotic enough as it is. When it comes to breakfast, simple is often better.
This mini banana-pancake recipe is my go-to breakfast for my toddler. They are low-effort, relatively healthy, and high-yield. I literally make them every week – usually on Sunday mornings – and they last all the way up until Wednesday. It’s great not having to worry about making breakfast for at least half the week. While you’re busy baby-wrangling just to get some pants on in the morning, breakfast will at least be ready.
Besides lasting for days, these pancakes are easy to store and quick to warm up in the microwave. My toddler seems to love them with a thin spread of peanut butter on top. I’ve been making them for at least 6 months and (fingers crossed) he hasn’t gotten tired of them yet! Sometimes I add leftover blueberries to half of the batter just to mix things up a bit, but he is just fine eating them plain for 4 days straight.
Ingredients
You only need 5 ingredients for this recipe, and it makes between 20-30 mini pancakes when the ingredients are blended together. If they are not blended, the pancakes will be chunkier and the recipe will yield less than that. The exact number will depend on the scoop size and consistency of the batter. Play around with the quantities to see what works best for you.
- 5 ripe bananas – the riper the better, but I have also used less ripe bananas and increased the amount of milk to thin it out
- 2 eggs
- ¼ cup milk – I like the pancakes a little thinner, but you can add less milk for thicker ones
- 4 tbsp flour
- 3 tbsp oat flour – for the oat flour I usually grind my own old-fashioned oats, but you can also purchase oat flour separately
Instructions
- Heat large skillet or mini-pancake griddle to low-medium heat
- In a large bowl, mash ripe bananas with a fork or potato masher
- Add ¼ cup milk
- Add 2 eggs
- Add 4 tbsp all-purpose flour
- Add 3 tbsp oat flour
- Mix all ingredients together manually for chunkier batter or use a blender for a more smooth batter
- Pour or spoon about 1tbsp batter into skillet or griddle and cook for 2-3 minutes per side or until lightly browned on both sides
Storage And Reheating
Now the reward for your work – leftovers for days! Store the remaining pancakes in an airtight container in the fridge for up to 4 days. When ready, reheat for 30-60 seconds and let cool before serving.
