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Breakfast

Banana and oat pancakes

Freezer-friendly, naturally sweet pancakes made from banana, oats and egg, cooked through until golden.

Prep
10 min
Cook
10 min
Total
20 min
Portions
2
  • Easy
  • Pregnancy
  • First trimester
  • Second trimester
  • Third trimester
  • Vegetarian
  • Fibre-rich
  • Freezer-friendly
Banana and oat pancakes served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Mash the bananas in a bowl until smooth.
  2. Step 2. Whisk in the eggs, then stir in the oats and cinnamon until combined.
  3. Step 3. Heat a little oil in a non-stick frying pan over a medium heat.
  4. Step 4. Spoon small rounds of the batter into the pan and cook for 2–3 minutes on each side until golden and cooked through.
  5. Step 5. Repeat with the remaining batter, adding more oil as needed.
  6. Step 6. Check the centre of a pancake is cooked through with no raw batter before serving.

Allergens for your selection

  • Contains: Eggs
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.