Watching your baby explore their first bites of solid food is an unforgettable milestone. If you’re looking for a healthy banana pancakes for babies recipe, this one is designed to make that journey delicious, nutritious, and stress-free. Made with simple, wholesome ingredients, these pancakes are naturally sweetened, easy to digest, and perfectly soft for tiny hands and gums.
Whether you’re practicing baby-led weaning (BLW) or need a quick and healthy breakfast for your little one, this recipe is a parent-approved winner!
¼ cup milk (breast milk, formula, or unsweetened almond/oat milk)
½ tsp baking powder
1 tsp melted coconut oil (or unsalted butter)
¼ tsp cinnamon (optional)
Optional Add-Ins
1 tbsp chia seeds or ground flaxseeds
2 tbsp mashed blueberries or grated apple
¼ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Batter
Mash the banana in a medium bowl until smooth (no lumps).
Whisk in the egg (or flax egg) and milk until fully combined.
Add dry ingredients: Gently fold in oat flour, baking powder, and cinnamon. Mix until just combined—overmixing leads to dense pancakes.
Stir in extras: Fold in chia seeds, blueberries, or other add-ins if using.
2. Cook the Pancakes
Heat a non-stick skillet over low-medium heat. Lightly grease with coconut oil.
Scoop batter: Drop 1-tbsp portions onto the skillet to form 2-inch-wide pancakes.
Cook: Let bubbles form on the surface (1–2 minutes), then flip and cook for another 1–2 minutes until golden.
Cool slightly before serving to avoid burns.
3. Serving Suggestions
Baby-Led Weaning (BLW): Cut into strips (6–9 months) or small cubes (9+ months).
Toppings: Enhance these Healthy Banana Pancakes for Babies by spreading them with unsweetened yogurt, mashed berries, or a drizzle of nut butter for added nutrition.
Pairings: Serve alongside avocado slices or steamed apple sticks.
Tips for Success
Use ripe bananas: Brown spots mean extra sweetness and softer texture.
Low heat is key: Prevents burning and ensures the centers cook through.
Freeze for later: Layer cooled pancakes between parchment paper in an airtight container. Freeze for up to 2 months.
Egg-free option: Substitute with a flax egg or extra mashed banana for binding.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Reheat in a toaster, microwave (10–15 seconds), or skillet.
Frequently Asked Questions
Can I use regular flour instead of oat flour?
Yes! Whole wheat flour works well, or blend rolled oats into a fine powder for DIY oat flour.
Are these pancakes gluten-free?
If using certified gluten-free oat flour, yes.
How do I prevent sticking without oil?
A high-quality non-stick pan is essential. Lightly greasing with coconut oil or butter also helps.
Can I add spinach or veggies?
Absolutely! Blend ¼ cup cooked spinach or grated carrots into the batter for a veggie boost.
What age is this recipe suitable for?
Ideal for babies 6+ months starting solids. Always consult your pediatrician for dietary guidance.
Final Thoughts
These Healthy Banana Pancakes are more than just a meal—they’re a gateway to joyful, independent eating for your little one. With their simplicity, versatility, and nutrient-packed ingredients, they’re sure to become a staple in your kitchen. Whip up a batch today and savor the sight of your baby’s first (messy) bites!
Healthy Banana Pancakes for Babies – Soft, naturally sweet, and perfect for BLW. Easy, allergy-friendly, and freezer-friendly for a quick, nutritious meal!
Ingredients
Base Recipe:
1 large ripe banana (the spottier, the sweeter!)
½ cup oat flour (or whole wheat flour; see notes for DIY oat flour)
Nice food !