Soft, healthy baby banana pancakes made with simple ingredients like oats and banana—perfect for toddlers and little hands learning to eat!
Baby Banana Pancakes
Ingredients
- 1 ripe banana
- 1 egg
- ¾ cup baby oatmeal or organic quick oats (baby oatmeal creates a smoother texture, quick oats add a bit more texture)
- ¼ cup milk (whole or any dairy-free milk works)
- A dash of cinnamon (optional)
- ½ teaspoon vanilla extract (optional)
Instructions
Step 1: In a mixing bowl, mash the banana until smooth.
Step 2: Add the egg, milk, and oats. Stir to combine. Add cinnamon and vanilla if using, and mix well.
Step 3: Heat a skillet or griddle over medium-low heat. Grease with olive oil or grass-fed butter.
Step 4: Spoon 2-3 tablespoons of batter per pancake onto the skillet. Cook until golden brown on the bottom, about 2-3 minutes.
Step 5: Flip carefully and cook the other side until golden brown. Remove from heat and repeat until all batter is used.
Step 6: Store leftovers in the refrigerator and reheat before serving. For little ones, serve in small, soft pieces to ensure easy chewing and digestion.
FAQs
1. Can I make these pancakes vegan or egg-free?
Yes! Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, mixed and rested for 5 minutes) for a vegan-friendly alternative.
2. What’s the difference between baby oatmeal and quick oats?
Baby oatmeal is ground finer for a smoother texture perfect for babies, while quick oats are chunkier and add a bit more texture to the pancakes.
3. Can I freeze these pancakes?
Absolutely! Let them cool completely, then freeze in an airtight container. Reheat gently in a toaster or microwave before serving.
4. Do you have an adult recipe for banana pancakes?
We sure do! Click here for our family-friendly and kid-friendly version of banana pancakes!
Baby Banana Pancakes
Equipment
- mixing bowl
- measuring cups and spoons
- olive oil or butter for greasing pan
- skillet or griddle for frying
Ingredients
4-Ingredient Baby Pancakes
- 1 ripe banana
- 1 egg
- ¾ cup baby oatmeal or organic quick oats baby oatmeal = smoother texture, quick oats = chunkier texture
- ¼ cup milk we used whole but any dairy or non-dairy milk will work
- a dash of cinnamon optional
- ½ teaspoon vanilla optional
Instructions
How To Make Baby Banana Pancakes
- Begin by mashing the banana in a bowl. Add your eggs, milk, and oats. Add the cinnamon and vanilla if using. Mix well.
- Bring a large skillet or griddle to medium low heat. Grease the skillet with olive oil or grass-fed butter. Spoon 2-3 tablespoon of pancake batter per pancake into the skillet and cook until they are golden brown on the bottom. Flip carefully and cook until golden on either side. Remove from the heat and repeat until you've used all of the pancake batter.
- We normally store these in the fridge and reheat to serve. I usually serve them broken into small, soft, and warm pieces to make sure they're easy to chew and digest.
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