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–+ servings
stack of small pancakes garnished with raspberries and blueberries

Banana Pancakes for Baby

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
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Prep Time 5 minutes
Cook Time 30 minutes
Batter resting time 5 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 baby pancakes
Calories 62 kcal

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.
  • Preheat a non-stick skillet to 200F or a non stick pan over medium-low heat and add a little butter (or oil) until melted. Add the pancake batter, 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

  • Use very ripe bananas for best results.
  • Use quick oats for best results. 
  • When cooking, make sure to keep it on 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. 

Nutrition

Serving: 12pancakesCalories: 62kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 67mgPotassium: 104mgFiber: 1gSugar: 3gVitamin A: 94IUVitamin C: 2mgCalcium: 8mgIron: 1mg
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