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    Home » Recipes » Baby Food

    Blender Baby Banana Pancakes

    Published: Oct 13, 2020 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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. 

    Stack of small pancakes garnished with raspberries and blueberries

    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! 

    Jump to:
    • Ingredients
    • How to make
    • Tips
    • Blender Baby Banana Pancakes

    Ingredients

    Ingredients on table. Bananas, eggs, oats, vanilla extract in bowl, cinnamon and baking soda in bowl.

    How to make

    Side by side photo grid. First grid with banana, eggs and seasoning in blender. 2nd photo of ingredients blended in blender.

    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!

    Stack of small pancakes garnished with raspberries and blueberries. Closeup view of a sliced view

    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.

    stack of small pancakes garnished with raspberries and blueberries

    Blender Baby Banana Pancakes

    Kaylie
    These banana pancakes are perfect for baby led weaning. With 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.
    5 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Batter resting time 5 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 baby pancakes
    Calories 62 kcal

    Equipment

    • blender

    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. 

    Nutrition

    Serving: 12pancakesCalories: 62kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 67mgPotassium: 104mgFiber: 1gSugar: 3gVitamin A: 94IUVitamin C: 2mgCalcium: 8mgIron: 1mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!

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    Reader Interactions

    5 from 24 votes (24 ratings without comment)

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

    More about me →

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    stack of pancakes with raspberries and blueberries

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