Banana Oat Pancakes with Ground Flaxseed & Cinnamon for Kids

Method

1. Place the rolled oats into a high-speed blender and pulse for 15 to 20 seconds until they reach a fine flour consistency. This creates a smooth pancake texture that children enjoy without using refined wheat flour.
2. Add the peeled bananas, eggs, oat milk, ground flaxseeds, baking powder, ground cinnamon, vanilla extract, and salt to the blender. Blend on medium speed for 30 seconds until the mixture forms a smooth, uniform batter.
3. Allow the batter to rest at room temperature for 5 minutes. Resting gives the soluble beta-glucan fibre in the oats time to hydrate and thicken the batter naturally so the pancakes hold their shape during frying.
4. Heat a large non-stick frying pan over medium-low heat and melt half of the butter to lightly coat the surface. Keeping the pan at a low heat prevents the natural fruit sugars in the bananas from burning before the centre cooks through.
5. Pour tablespoon-sized dollops (about 40ml each) of batter into the pan to make small, child-friendly pancakes. Cook for 2 to 3 minutes until tiny bubbles appear on the surface and the edges look set.
6. Carefully flip each pancake with a spatula and cook for an additional 1 to 2 minutes until golden brown. Transfer cooked pancakes to a plate and repeat with the remaining butter and batter.
7. Serve warm with a spoonful of plain Greek yoghurt and fresh blueberries. This combination provides live gut bacteria and extra antioxidants without spiking blood glucose levels.

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