Banana, Oat and Egg ‘Pancakes’

As busy parents and nannies, we need to have an arsenal of quick, healthy and delicious recipes up our sleeves.

I stumbled across this recipe on Pancake Tuesday and I must have made them a hundred times since.   It is my ‘go to’ when I can’t get my daughter to eat much else.  They are really quick to make, super healthy, and kids love them.

They are called pancakes, but to be honest they turn out more like flat(ish) muffins but maybe that’s because I don’t mash the bananas enough. I make mine toddler size and they make a great snack for the park.  There is no need for maple syrup because they are sweet enough already.

They take less than 10 minutes to make and there are no muffin or cake pans to wash after.  It’s also a great way to use up browning bananas sitting on your counter and, they freeze really well. Easy peasy.

Here is the recipe:

  • 2 ripe bananas, mashed
  • 2 egg, beat
  • 1/2 cup quick cooking rolled oats
  • 1 teaspoon each of cinnamon and vanilla extract
  • Coconut oil for the pan

Combine the first 5 ingredients and allow to sit for 10 minutes to allow oatmeal to absorb the moisture.

Heat coconut oil in a non- stick pan and when oil is hot, drop pancake mixture onto pan.

Flip when bubbles appear on the top.

Here is the website where I found the recipe:

http://livethesmartway.com/flourless-banana-bread-pancakes/

Bon appétit!

Kate McGeachin has been matching nannies and families for 9  years.  She lives in Vancouver with her husband and her daughter.  When she is not camping, skiing or biking, she is scouring the Internet looking for the latest vegetarian-gluten free recipes.