These Baby Friendly Banana pancakes are an easy and nutritious breakfast or snack for babies! This has been one of my son’s favorite recipes since he started baby led weaning and still is now that he is 2.5 years old. It is naturally sweet from the bananas, soft and a perfect finger food for the little ones.
Served on our Tangerine grip dish from Bumkins Baby.
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Reasons to Love these Baby Friendly Banana Pancakes
- Easy to make and freezer friendly.
- Made with oats, high in fiber, minerals, and vitamins.
- Tasty and soft, perfect for babies, toddler, and kids.
- The entire family will love!
These are the ingredients to make yummy baby friendly banana pancakes:
Banana: Use very ripe bananas, with some brown spots for added sweetness.
Egg: The egg is needed as a binder in this recipe.
Oat flour: I love baking with oat flour, it adds to the nutrition of the recipe. You can also make a blend of oat flour, almond flour and rice flour that will work in this recipe.
Cinnamon: For a warm and subtle sweetness. You can omit if you would like but I think it adds a lot of flavor to this recipe!
Baking powder: Leavening ingredient that will make the pancakes light and fluffy. The recipe I started serving to my baby had no baking powder, over time I tested a few different ratios, and this is the best we came up with!
Process and Cooking Tips
1- In a medium bowl, mash the banana until smooth.
2- Add in the egg and mix well with a fork or whisk.
3- Add in the flour, cinnamon, baking powder and mix until everything is combined.
4- Heat a large skillet over medium heat, grease with coconut oil.
5- Add a tablespoon of batter and cook until the bottoms are golden brown (about 3 minutes). Flip and cook for another 2-3 minutes or until golden brown.
TIPS: Use 1 tablespoon of batter to make the perfect size pancakes for babies and toddlers.
Make sure your stovetop is at low to medium temperature, you want to make sure that the pancakes will cook all the way through and won’t burn. May take a little longer on the first batch.
Make sure to use very ripe bananas as this is the only source of sweetness to these pancakes.
Use an airtight container to store these pancakes in the fridge for 1-2 days or freeze for up to 3 months.
To reheat you can use a toaster or 10 seconds in the microwave (cold) and about 30 seconds if frozen.
Serving Suggestions & Substitutions
You can serve these banana pancakes many ways; these suggestions are my son’s favorites and a good way to vary the offer of the same recipe!
- Spread with cream cheese or nut butter, combine 2 pancakes to make a sandwich.
- Serve with a side of fruit.
- Cut into strips and serve with a yogurt dip.
Frequently Asked Questions
Yes, these are suitable from 6+ months. However, I always recommend starting with fruits and veggies on their own and add the recipes at around 9 months. This is how I was instructed by my son’s dietitian when he started and it was very successful, he did not turn out to be a picky eater later and has a very good acceptance of new foods.
I reheat them in the toaster or microwave.
Other Pancake Recipes You May Like
Baby Friendly Banana Pancakes
- In a medium bowl, mash the banana until smooth.
- Add in the egg and mix well with a fork or whisk.
- Add in the flour, cinnamon, baking powder and mix until everything is combined.
- Heat a large skillet over medium heat, grease with coconut oil.
- Add a tablespoon of batter and cook until the bottoms are golden brown (about 3 minutes). Flip and cook for another 2-3 minutes or until golden brown.
- Let cool a bit and serve.
- Values of all the checked ingredients were added together and divided by 14, the number of servings for this recipe.
- Storage: Can be kept in the fridge for 1-2 days or in the freezer for up to 1 month.
- Notes on substitutions: you can use oat flour or a blend with almond flour, rice flour and oat flour.