Ingredients
Equipment
Method
Step 1: Blend the Batter
- Gather your ingredients. In your Blender, combine the ripe banana, large eggs, ground cinnamon, and old fashioned oats. For extra fluffy pancakes, add the optional 1/4 teaspoon of baking powder to the blender with the other ingredients. Puree everything for about 30 seconds until the batter is completely smooth and no oat flakes remain. The batter should be slightly thick but pourable.
Step 2: Prepare the Pan
- Place a sauté pan over medium heat. Add a small pad of butter or a swirl of oil and allow it to melt and coat the bottom of the pan. The pan is ready when the fat shimmers slightly. The ideal pan temperature is around 300-325°F.
Step 3: Cook the Pancakes
- Pour small rounds of the batter onto the hot, greased pan. Avoid overcrowding the pan; cook in batches if necessary. Let them cook for about 2 minutes on each side. Flip when the outer edges begin to bubble and the surface looks slightly set and dry. Cook the other side until beautifully golden brown.
Step 4: Serve Immediately
- Once cooked to a beautiful golden brown on both sides, transfer the pancakes to a plate. Serve immediately and enjoy the warm, fluffy goodness!
Nutrition
Notes
For extra fluffiness, consider adding 1/4 tsp baking powder. These pancakes are freezer-friendly for meal prep; store refrigerated for 2-3 days or frozen for 2-3 months. Cook on medium heat (300-325°F), avoiding overcrowding the pan. Serve immediately, cutting into age-appropriate pieces for babies and toddlers. Nutrition information is estimated based on common ingredients and serving sizes and may vary.