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These mini oat and banana pancake sandwiches are easy to make and packed full of goodness, think of them as an alternative way to eat your breakfast bowl of porridge.

Pancakes are always a winning breakfast and our children really enjoy these mini oat and banana pancakes because they love to have as many different toppings on as many pancakes as they possibly can.

We like them sandwiched together with a chocolate and peanut butter filling (they are great hot or cold).  It’s a fun way to make breakfast more entertaining and an easy way get more oats into the children – some of which like porridge and others we are still working on but they all love these mini oat and banana pancakes.

These pancakes are not thick heavy pancakes but slim and do not expect a big rise when cooking.

mini oat and banana pancakes sandwiches

Mini Oat and Banana Pancake Sandwiches

Makes – 15 mini pancakes

Prep time – 5 minutes

Cook time – in batches of 4 pancakes x 4 minutes



2 cups| 200g of oats

2 cups| 260ml of unsweetened plant-based milk

1 ripe banana

1 teaspoon bicarbonate of soda

1 tablespoon apple cider vinegar

2 tablespoons maple syrup – optional


Peanut Butter and Chocolate Filling

30g dark vegan chocolate – 72% +

2 tablespoons of peanut butter (crunchy or smooth) or other nut butter

1 teaspoon coconut oil



To make the pancake batter add the oats, plant-based milk (we usually use coconut milk), apple cider vinegar, bicarbonate of soda, banana and maple syrup to a blender and blend until smooth. Leave the pancake batter to stand whilst you make the chocolate and peanut butter filling.

Break the chocolate into small pieces and place in a microwaveable bowl, add a teaspoon of coconut oil and melt in the microwave on high for 1 and a half minutes (times may vary depending on your microwave). If you do not have a microwave, simply melt in a pan.

Once the chocolate is melted stir in the coconut oil and the peanut butter until combined.

Heat a frying pan, to medium-high heat. Using a folded piece of kitchen paper wipe the base of the pan with a small amount of rapeseed oil, repeat in between batches of pancakes. Tip -do not use too much oil as this absorbs into the pancakes and leaves them heavy and greasy.

Then using a tablespoon as a measuring scoop, scoop the pancake batter into the frying pan, in small circles. We cook 4 pancakes at a time and if we need to be quick we have 2 frying pans on the go at once!

Once air bubbles start to form in the centre of the pancake, turn it over and cook the other side for a couple of minutes until golden. As they cook place the pancakes on to a plate – you can keep the pancakes warm by placing them in the oven on low heat. Our pancake guzzling families tend to eat them as soon as they leave the pan.

When you have a few pancakes spread the chocolate peanut butter on to one pancake and place another on top – to create the pancake sandwich, repeat until you have as many as you need.


In the unlikely event that you have any pancakes leftover, we store them on a covered plate in the fridge for 24 hours, they can be reheated in the frying pan or microwave – if they have the chocolate and peanut butter filling, we’d suggest eating them cold as a snack.


mini oat and banana pancakes sandwiches


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