These mini oat pancakes are gluten free and egg free! They’re sweet, fun to eat and easy to make! They’re also full of fiber and protein.
I love to make these when I am out of eggs and want an extra fiber boost to our diet. All you do is blend up the ingredients in a blender and spoon the batter onto a hot skillet and cook for a couple of minutes. My daughter loves them so much she will eat them plain! But we like to serve with syrup or peanut butter. This is a great baby led weaning option, too. You can also make these vegan by using plant-based milk, maple syrup and your choice of oil. I hope you love this recipe as much as we do!
Ingredients
You will need Rolled Oats – quick oats are fine, Milk – your choice of milk, Honey or Maple Syrup, Butter or Olive Oil and Ground Cinnamon.
You can easily double or triple this recipe to feed more people or to make bigger pancakes.
For Littles
I love to make these for my daughter. I am always looking to add extra fiber to recipes I make for her, and recipes that include oats are a great way to do that! They’re also slightly sweet and easy to eat. If you want to feed these to your little ones under 12 months of age, use a plant-based milk and use maple syrup instead of honey. Otherwise, you can feed these to your littles 12 months +!
How To
In a a blender, blend up all the ingredients until smooth.
Pour the batter into a greased hot skillet and cook the mini pancakes for 2 minutes on each side.
Enjoy!:)
Mini Oat Pancakes
Ingredients
- 1 cup rolled oats
- 3/4 cup milk of choice
- 1 tablespoon of melted butter or oil (coconut oil or olive oil are good choices)
- 1-2 tablespoons honey or maple syrup * see notes
- 1/2 teaspoon ground cinnamon
Instructions
- In a blender, combine all the ingredients. Blend until completely smooth. Make sure all the oats have blended up and there are no chunks! It should be a slightly thin consistency.
- Let the batter sit for 5-10 minutes. While the batter is sitting, heat a large nonstick skillet over medium heat and spray with cooking spray, like olive oil spray
- Spoon on mini-sized portions of the batter onto the hot skillet. Cook for 2 minutes on one side, then flip them over and cook for another 2 minutes, until light brown. I am able to get 25 mini pancakes out of the batter.
- Let cool for a couple minutes on a wire rack. Serve with syrup, peanut butter or yogurt! You can store in an airtight container in the fridge for up to 3 days. Enjoy!:)
