Vegetarian · 6m+ · en
Whip up these super simple banana pancakes in just 10 minutes. Packed with protein and a dash of cozy cinnamon, they are perfect for baby-led weaning and hungry toddlers.
Peel the ripe banana and place it in a medium bowl. Mash thoroughly with a fork until very smooth and creamy.
Crack the eggs into the bowl with the banana. Whisk vigorously until well combined.
Stir in the oat flour, milk, and a pinch of cinnamon. Let the batter rest for 2-3 minutes to slightly thicken.
Melt the coconut oil or butter in a skillet over medium-low heat. Drop tablespoons of batter into the pan to form mini pancakes.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges set. Gently flip and cook for another 1-2 minutes until golden brown.
Remove from heat and let the pancakes cool completely before serving to your baby.
Yes, they freeze wonderfully! Let them cool completely, then store them in a freezer-safe bag or container for up to 2 months. Reheat in a toaster or microwave.
You can use breastmilk, prepared formula, or a calcium-fortified plant-based milk like unsweetened oat or soy milk.
Absolutely. The soft texture is perfect for babies. For younger babies (6-9 months), you can cut them into finger-length strips to make them easier to hold.
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