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A stack of 5 pancakes on a blue plate with sliced banana and maple syrup.

Banana oat pancakes

These banana oat pancakes are easy to make, through everything into a blender to make the batter wheat free, refined sugar free and perfect for baby led weaning,
4.6 from 103 votes
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Course: Breakfast
Cuisine: New Zealand
Keyword: banana oat pancakes, banana oat egg pancakes, wheat-free pancakes, baby led weaning pancakes
Servings: 10 small pancakes
Calories: 72kcal
Author: My Kids Lick The Bowl


  • 150 g Banana 1-2 peeled bananas
  • 120 ml Greek style yoghurt ½ cup
  • 1 Egg
  • 100 g rolled oats 1 cup
  • 1 Tablespoon maple syrup or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon Vanilla essence
  • ½ teaspoon baking powder
  • Butter/oil to grease pan


  • Put all ingredients in blender and blend until smooth batter
  • Pour batter into a lightly greased pan on medium heat (works best as mini pancakes)
  • Wait for bubbles to appear on the surface and then flip
  • Cook until golden brown on both sides
  • Serve



Ingredient Notes and Substitutes

  • Maple syrup: This can be subbed for a spoonful of honey or sugar, or it can be left out entirely. If you are making this recipe for a child under one year of age please do not use honey.
  • Rolled Oats: I use traditional large rolled oats for the pancake batter, but as this is a blender pancake batter you can use the finer quick cook oats without any problems.
  • Greek yoghurt: I use greek yoghurt as that's what I typically have in my fridge but any yoghurt or an equivalent amount of milk will work fine in this recipe. Cottage cheese is also an appropriate substitute. If you can not have dairy then any dairy alternative milk such as almond milk will work.


  • Cook your pancakes over relatively low heat, these pancakes have a tendency to brown quite quickly.
  • If you want to boost the protein content you can add a spoonful of nut butter such as almond butter before blending the batter.
  • For a little bit of fun factory you can stir some chocolate chips through the blended batter.
  • Leftovers make an amazing snack or lunchbox addition
  • Leftovers also freeze really well.


Serving: 1pancake | Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 33mg | Potassium: 119mg | Fiber: 2g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg