These banana oat pancakes have entered the permanent breakfast rotation in my house.They’re toddler-friendly, kid-friendly, gluten-free, and wholesome, with just 6 basic ingredients.They take just 15 minutes to make from scratch, and also freeze super well for quick breakfasts and snacks!  A Toddler Staple These banana oat pancakes have become a lifeline for me as the mom of an occasionally—and often inexplicably—picky toddler.

When Ethan was first starting solids, he was pretty open and adventurous when it came to new foods.He would eat mackerel, daikon radish, and even strongly flavored leafy greens like tong ho (edible chrysanthemum)—with gusto! At my parents’ house, we’d all sit around the table marveling at his openness to new foods.  Alas, at around 14-15 months old, things started to get a little shaky.While he’s still a pretty good eater overall, that toddler-esque finickiness at the table has settled in.

A meal he once ate happily is suddenly out of favor.Veggies get spit out as the pasta gets shoveled in.I’ve lost count of the number of times I’ve seen the kid fling a bit of spinach off his fingers or scrape broccoli out of his mouth with an unceremonious “nuh” (i.e.

no).   I have yet to see him refuse these banana oat pancakes, however.He LOVES them.The base of the batter is just mashed banana, egg, and oats.

It takes all of 1 minute to mix together.(It’s so easy, I sometimes have Ethan help me make them.)  A da

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