These pancakes use banana as the only sweetener. Oats add fibre and egg adds protein, one small pancake is a complete breakfast a baby can hold.
Storage: keeps 2 days refrigerated or freeze between sheets of baking paper; reheat briefly in a pan.
Ingredients
- 1 ripe banana
- 1 egg
- 3 tbsp quick oats
- a pinch of cinnamon (optional)
- unsalted butter for the pan
Steps
- 1
Mash the banana until smooth.
- 2
Whisk in the egg and oats, rest 5 minutes so the oats soften.
- 3
Cook tablespoon-sized rounds in a little butter over low heat, 2 minutes a side.
- 4
Cool and cut into strips.
