Baby Banana Pancakes
These quick and easy baby banana pancakes are naturally sweet, gentle on tiny tummies, and ideal for breakfast or snacks.
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.
Video
Nutrition
Serving: 1pancakeCalories: 36kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 14mgSodium: 7mgPotassium: 66mgFiber: 1gSugar: 2gVitamin A: 34IUVitamin C: 1mgCalcium: 11mgIron: 0.3mg
Tried this recipe?Let us know how it was!