Every time I’ve taken an insta-story when making my favorite healthy oatmeal banana breakfast pancakes for little Evie, I get tons of messages asking for the recipe, so today I’m sharing it with you all.
I have a go big or go home mentality when whipping these up which means: I make enough to have pancakes to freeze for quick breakfasts in the morning for my little lady! It’s honestly so nice to have my cup of tea leisurely, make eggs for my husband, and just pop a couple of these pancakes in the oven to reheat and serve her with a side of fruit!
A quick tip, place the pancakes side by side on a baking sheet once cooked and freeze. This way, the pancakes won’t stick together when placed in a freezer storage bag. Trust me, I learned the hard way on this one ;)!
My pancakes may not look picture perfect, but, they are made with love and organic ingredients which means NO random added sugar or other unnecessary, unpronounceable ingredients.
Recipe (adapted from this):
- 4 eggs
- 2 large ripe bananas
- 1 1/2 cups of gluten free oats
- 1 container of applesauce
- 2 tsp of vanilla
- 1 tsp of cinnamon
I combine ALL ingredients in my food processor and pulse until blended together. Next, I heat a pan, spray with coconut oil and cook the pancakes, two at a time. Be sure to spray your pan every time you go to cook more pancakes to avoid burning them! I serve Evie her pancakes without syrup (to avoid a sticky mess) and because they are so full of flavor, she doesn’t need any! But, I might be speaking from experience when I say they are delicious with syrup or honey for the non-baby/toddler eaters!
Yay for quick breakfasts that make for a happier, healthier, and easier morning! Let me know if you make this goodness and if your little ones (and/or you) love them too! Have other quick and healthy breakfast ideas?! Let me know! xx
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