DELICIOUS BANANA OAT MINI PANCAKES BREAKFAST
Delicious Banana Oat Mini Pancakes Breakfast are a wholesome and delicious option for a single-serving breakfast or snack. It is naturally sweetened by ripe bananas and packed with fibre from rolled oats. This simple recipe is high in nutrients and low in sugar. It uses just five pantry staples, making it quick to whip up even on busy mornings. These mini pancakes are soft, gently spiced with cinnamon and pan-fried in olive oil until golden brown on both sides. These Delicious Banana Oat Mini Pancakes Breakfast is ideal for children and adults alike, they offer a nutritious twist on traditional pancakes without compromising on taste. Whether you’re following a gluten-free, high-fibre or low-sugar diet, these satisfying bites provide sustained energy to start your day strong. Perfect for solo mornings, this recipe is convenient, cost-effective and easy to customise with toppings or additions to suit your preferences and dietary needs.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
5 Ingredients or Less, Pan-Fry
OCCASION/HOLIDAY
Fall, Spring, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low/No Sugar, Quick & Easy, Wheat/Gluten-Free
DISH TYPE
Fritter
INGREDIENTS
The preparation of Delicious Banana Oat Mini Pancakes Breakfast involves the following ingredients:
- 60 grams | 2.12 ounces | ½ ripe banana, mashed
- 50 grams | 1.76 ounces | 1 egg
- 10 grams | 0.35 ounces | 2 tablespoons rolled oats
- 0.60 grams | 0.02 ounces | ¼ teaspoon ground cinnamon
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon olive oil, for cooking
FULL NUTRITIONAL INFORMATION
- Calories: 186 kilocalories
- Protein: 8.7 grams
- Carbohydrate: 21.2 grams
- Sugar: 7.9 grams
- Fibre: 2.9 grams
- Fat: 8.0 grams
- Saturated Fat: 2.1 grams
- Sodium: 72 milligrams
- Potassium: 323 milligrams
- Calcium: 42 milligrams
- Iron: 1.6 milligrams
PREPARATION
- Mash The Banana: In a mixing bowl, mash the ripe banana thoroughly using a fork until smooth.
- Whisk In The Egg: Crack the egg into the mashed banana and whisk together until well combined.
- Add Oats And Cinnamon: Stir in the rolled oats and cinnamon, ensuring the mixture is well combin Let the batter rest for 2 to 3 minutes, allowing the oats to soften slightly.
- Heat The Pan: Heat a non-stick frying pan over medium-low heat and brush it with olive oil.
- Spoon The Batter: Spoon small amounts (about 1 tablespoon each) of batter into the pan to form mini pancakes.
- Cook Until Golden: Cook for 1 to 2 minutes on each side or until lightly browned and firm to the touch.
- Serve With Toppings: Remove from the pan and serve warm. Top with sliced banana, berries, nut butter or a dollop of yoghurt if desired.
PREPARATION TIME
5 minutes
COOKING TIME
5 minutes
TIPS
Here are some helpful tips for Delicious Banana Oat Mini Pancakes Breakfast:
- Choose A Ripe Banana: Use a very ripe banana for enhanced sweetness and a smoother texture.
- Preheat The Pan Properly: Preheat the pan properly on medium heat to avoid burning or undercooking the centre.
- Wait For Bubbles Before Flipping: To make flipping easier, wait until you see small bubbles on the surface before turning the pancakes.
- Use A Silicone Spatula: A silicone spatula offers better control for mini-sized pancakes.
- Portion With A Cookie Scoop: Use a small cookie scoop for even-sized portions and consistent cooking.
VARIATIONS
- Vegan Version: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set for 5 minutes).
- Protein Boost: Add 1 tablespoon of protein powder or a spoonful of Greek yoghurt into the mix.
- Allergy-Sensitive: For oat allergies, substitute rolled oats with quinoa flakes or buckwheat flakes.
- Flavour Twist: Add a dash of vanilla extract or nutmeg for an extra aroma.
- Texture Preference: Blend the batter in a food processor for smoother pancakes, free from oat chunks.
PREPPING AND STORAGE
- Make Ahead: Prepare the batter in advance and store it in the refrigerator for up to 12 hours. Stir before using.
- Refrigeration: Cooked pancakes can be stored in an airtight container for up to 3 days. Reheat in a non-stick pan or toaster for best results.
- Freezing: Allow pancakes to cool completely, then freeze between layers of baking paper in an airtight container for up to 2 months. Defrost overnight in the refrigerator or reheat directly from frozen in a pan or microwave.
