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.
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.
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.