🥣 Banana Oat Pancakes
Perfect for breakfast or snack time
Ingredients:
1 ripe banana
1 large egg
½ cup rolled oats
¼ tsp cinnamon (optional)
1 tbsp unsweetened applesauce or plant-based milk
Instructions:
Blend all ingredients until smooth.
Pour small circles of batter on a warm nonstick skillet.
Cook 2–3 minutes per side until golden.
Mom tip:
Serve with fresh fruit or a drizzle of maple syrup. These freeze beautifully for busy mornings!
🧁 Blueberry Coconut Mini Muffins
Moist, naturally sweet, and freezer-friendly
Ingredients:
1 ripe banana (mashed)
¼ cup melted coconut oil
1 egg
¼ cup maple syrup or honey (for toddlers over 1 year)
¾ cup oat flour or whole wheat flour
½ tsp baking powder
½ cup blueberries (fresh or frozen)
Instructions:
Preheat oven to 350°F (175°C).
Mix banana, coconut oil, egg, and syrup until smooth.
Stir in flour and baking powder. Gently fold in blueberries.
Spoon into mini muffin tins and bake for 12–15 minutes.
Parent tip:
Store in the fridge for up to 5 days or freeze for quick breakfasts. I highly recommend this maple syrup. It is organic and made from family farms in Vermont. The taste is amazing. My kids love it so much. They request it on everything.
