Oat Pancakes

These pancakes are quick and easy to make, are packed with nutrients and are really tasty just on their own or with a bit of dairy free spread and some fresh fruit on top.

Little Goat used to love eggs, but he is going through a particularly fussy period at the moment so I’m doing quite a lot of baking to make sure he’s still getting all the brilliant benefits of eggs.

Dairy free pancakes - gluten free and sugar free

Eggs are one of the most nutritious foods on the planet - they are a complete protein (that means they contain all of the essential amino acids that your body can’t produce itself), and they contain a little bit of almost every nutrient we need.

A study has shown that giving young children an egg a day for 6 months (alongside a diet with reduced sugar-sweetened foods) helps their growth and prevents stunting. (You can read the full study here.)

The one thing Little Goat never seems to turn his nose up at is wheat - with white bread being one of his very favourite foods, so I am always experimenting with new ways to swap out wheat for alternative grains. Oats work brilliantly in these pancakes and I prefer the flavour of pancakes with oats as it makes them feel more substantial. This also means that combined with the eggs these pancakes keep you full all morning.

These are brilliant for dairy free picky eaters as oats and eggs are both sources of calcium and eggs are a source of iodine which is often lacking in dairy free diets (you can read more about iodine in dairy free diets here).

These pancakes are also great for baby-led weaning as they are easy to hold and soft to chew.

Healthy dairy free pancakes

Recipe

Oat Pancakes

Serves: 2
Prep time: 5 minutes
Cooking time: 10-15 minutes

Ingredients

  • 1 ½ cups oats (porridge oats are best as they grind to a flour faster)

  • 2 bananas

  • 3 eggs

  • 1 teaspoon cinnamon

  • ½ teaspoon all spice

  • Dairy free spread for frying

Method

  • Put the oats and spices in a blender or food processor and grind until you have a flour

  • Add the bananas and eggs and process again until combined and smooth

  • Heat a pan / skillet over a medium heat with a bit of dairy free spread (the bigger your pan the better as you can get these made in just two batches with a big one)

  • Pour the mixture in your pan in circles, wait for bubbles to form on the top then flip them over and leave for 2 minutes

Convenience Tip

  • These also make a good snack so any leftovers keep in the fridge for a few days or you can freeze them (although the texture isn’t quite the same after freezing, but it doesn’t bother Little Goat who is usually quite fussy about texture!)