Healthy Banana Oaty Blender Pancakes

Busy mornings call for breakfasts that are quick, nourishing, and kid-approved—and these banana pancakes check all the boxes. Made with ripe bananas, wholesome ingredients and just a few simple steps, they’re naturally sweet, fluffy, and packed with energy to fuel a school day. Whether you’re whipping them up before the first bell or prepping a batch ahead of time, this easy recipe makes back-to-school mornings feel a little brighter (and tastier!).

Makes 6

• Prep 5 minutes
• Cook 10 minutes
• Total 15 minutes

Tupperware in the fridge for 3 days

Ingredients

• 150g PACK’D Organic frozen bananas
• 2 large eggs
• 11 tbsp almond milk
• 120g oats
• 2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• Olive oil cooking

Method

Add the bananas, eggs, almond milk, oats, baking powder, cinnamon and salt to a high speed blender. Blitz for 45 seconds until smooth. Allow the batter to stand whilst you heat up the pan.

Heat a little olive oil in a non-stick frying pan until hot. Add about 1/3 cup of batter per pancake and  fry for about 1.5 minutes on a medium / low heat until you start to see little bubbles, carefully lift with a spatula to check if it’s golden and flip, cooking for about 1 minute on the other side.

Repeat adding more oil if needed for all the remaining batter.

Serve with butter, maple or fresh bananas slices.