Looking for an easy breakfast or snack option for baby-led weaning? These baby banana pancakes are the perfect finger food! With only simple ingredients and no added sugar or salt, they’re healthy and nutritious. Ideal for babies 6+ months, as well as toddlers and kids of all ages.
These baby banana pancakes are so hearty and tasty that the whole family is a fan! They’re super simple to make, which is great for this busy mama in the morning. I’m able to whip these pancakes up and quickly get them on the table for the baby (and family) to enjoy!
Ingredients
How to make
1. Add bananas, eggs, vanilla extract, cinnamon and baking soda to a high speed blender. Blend on high for about 30-40 seconds.
2. Let the pancake batter rest for 5 minutes.
3. Heat up a non-stick pan on medium low heat. Add butter to the pan. When the pan is hot and the butter is melted, pour the pancake batter in. I pour about ¼ cup at a time, straight from the blender container.
4. Let the batter cook, for about 2-3 minutes on each side, once you see bubbles form on the surface of the batter, use a spatula to carefully flip. If the batter is still runny when you try to lift it, let it cook for another 30 seconds or so.
5. Serve immediately!
Tips
- The smaller the pancakes, the easier to flip.
- Whipping the ingredients in the blender will ensure a smooth, pourable batter.
- When cooking, make sure to keep it on medium-low heat to cook thoroughly before flipping.
- I use ripe bananas to make sure the pancakes are sweet enough without the need for additional sugar.
- When I have a lot of ripe bananas, I like to double the recipe and freeze leftovers for quick breakfasts and snacks.
- To freeze leftover pancakes, wait for them to cool completely and store in an airtight container.
- To reheat frozen pancakes, warm them in the toaster oven at 350 degrees F for 6-7 minutes.
- Serve these with fresh fruit like cut blueberries, strawberries, and raspberries.
- Cut these baby pancakes in strips for the baby to grip better.
If you’re looking for more baby-led weaning breakfast ideas, check out these baby friendly waffles.
Blender Baby Banana Pancakes
Equipment
Ingredients
- 1 cup Quick oats
- 2 ripe bananas
- 2 eggs
- 1 teaspoon vanlla extract
- ⅛ teaspoon cinnamon
- ½ teaspoon baking soda
- butter for greasing pan
Instructions
- Add all the ingredients to a blender. Blend on high for about 30-40 seconds.
- Let the batter rest for 5 minutes.
- Heat up a non-stick pan on medium low heat. Add butter to the pan. When the pan is hot and the butter is melted, add the pancake batter. I pour about ¼ cup at a time, straight from the blender container.
- Let the batter cook, for about 2-3 minutes on each side, once you see bubbles form on the surface of the batter, use a spatula to carefully flip. If the batter is still runny when you try to lift it, let it cook for another 30 seconds or so.
- Serve immediately.
Notes
- The smaller the pancakes, the easier to flip.
- Whipping the ingredients in the blender will ensure a smooth, pourable batter.
- When cooking, make sure to keep it on medium-low heat to cook thoroughly before flipping.
- To freeze leftover pancakes, wait for them to cool completely and store in an airtight container.
- To reheat frozen pancakes, warm them in the toaster oven at 350 degrees F for 6-7 minutes.
- Serve these with fresh fruit like cut blueberries, strawberries, and raspberries.