When bananas have gone past their best for eating, I bung them straight in the freezer. This makes them turn black on the outside and a little sludgy on the inside, but all the better for cooking with. Mushed up with eggs and flour, they make a perfect pancake batter base. And once you have the base made up, you can add anything into it to make it super tasty and nutritious.

Sometimes we have them for pudding, but on the whole, I make a batch of these to go in a Tupperware on a trip out. They travel well if in a sealed container, hardly create any mess, and they’re a great way of filling up the children with really nutritious ingredients to help them last a long day out. If you have a little one who won’t eat a whole batch, you can make up a batch and freeze the rest to defrost at a later date – you can put baking paper between every one or two so that you can access the number that you need rather than fighting a frozen block! You could also halve the recipe really easily if you want to make a smaller batch, or you only have one manky banana.


I keep loads of frozen berries in my freezer which are easy to add, or you could include a few tablespoons of nut butter or milled seeds. There’s no limit to the things you could add. I especially like to add leftover porridge – I get a big kick from using up food that would usually go to waste.

21 little pancakes

Serves 2-4 hungry children

Snack pancakes

5 minPrep Time

15 minCook Time

20 min

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  • 2 bananas (I often keep manky bananas in the freezer and defrost in the microwave for 3 mins)
  • 2 eggs
  • 100g plain flour - this recipe works really well with wholemeal flour
  • leftover porridge (I had 280g when I tried this, but whatever you have is fine if it's less than that) or add 50g uncooked oats
  • 100ml milk
  • splash vanilla extract
  • ***
  • optional items you could include
  • fresh or frozen fruits or berries
  • 1-2 tbsp of a nut butter of your choice
  • chocolate chips


  1. Mash the bananas in a large mixing bowl with a fork
  2. Add the eggs, flour, vanilla, porridge and milk to make a lumpy batter
  3. Add any optional extras now, or make some plain first and then add the extras later
  4. Heat a non-stick pan
  5. Prepare oil or butter ready to fry the pancakes - I usually put a little butter in a mug and melt it for 30s in the microwave and use a pastry brush to brush a small amount onto the hot pan
  6. Using a small ladle or a half cup measurement, spoon lumpy pancake batter the size of a pint glass bottom into hot pan and fry on a gentle heat for 1-2 mins per side. I can fit three pancakes a batch in my little pancake pan
  7. Flip once the edges are looking solid
  8. Clear any burnt butter off before starting the next batch
  9. Remember to add any optional extras part way through
  10. Place cooked pancakes in between two plates to keep them hot and moist while cooking the remaining batches
  11. Once all ready, serve up, or pack up to take out with you
  12. And ENJOY!