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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Table of Contents
Reasons to Love these Baby Friendly Banana Pancakes
- Easy to make and freezer friendly.
- Healthy.
- Made with oats, high in fiber, minerals, and vitamins.
- Tasty and soft, perfect for babies, toddler, and kids.
- The entire family will love!
Ingredients
These are the ingredients to make yummy baby, 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, which adds to the recipe’s nutrition. You can also make a blend of oat, almond, and rice flour, which will work in this recipe.
- Cinnamon: This ingredient provides a warm and subtle sweetness. You can omit it if you like, but I think it adds great flavor to this recipe!
- Baking powder: Leavening ingredient that makes pancakes light and fluffy. The recipe I started serving to my baby did not have 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 low/medium heat, grease with coconut oil or butter.
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.
Recipe Notes
- Use one tablespoon of batter to make the perfect-sized pancakes for babies and toddlers.
- Make sure your stovetop is at low to medium temperature. You want to ensure that the pancakes cook through and won’t burn. It may take a little longer on the first batch.
- Grease the skillet between batches.
- Make sure to use very ripe bananas, as these pancakes are the only source of sweetness.
Storage Instructions
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, and combine two 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.
If you made my Baby-Friendly Banana Pancakes or any other recipes on the website, please:
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🥣Recipe
Baby Friendly Banana Pancakes
Equipment
- Skillet
Ingredients
- 2 bananas with a few brown spots
- 1 egg
- 1/2 cup oat flour
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tsp coconut oil for greasing (or use butter/cooking spray)
Instructions
- 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.
- Repeat, greasing the skillet between batches.
- Let cool a bit and serve.
Notes
- 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.
Nutrition
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Meal Planning Bundle
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