Banana Oatmeal Pancakes for Babies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
15 mini pancakes
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Calories
82 kcal
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Cuisine
American
Banana Oatmeal Pancakes for Babies
Description
This recipe uses rolled oats blended with milk, ripe banana, egg, and cinnamon to create a naturally sweet, smooth pancake batter without added sugars or flour. The batter’s consistency depends on the size and ripeness of the banana, which influences moisture levels; a moderately ripe banana is ideal to avoid overly runny batter. Small pancakes about 1 tablespoon in size cook quickly until bubbles appear and the edges set, then flip and finish cooking until done. The soft texture suits tiny hands and developing eating skills.
These pancakes are suitable for babies and toddlers as a wholesome finger food. They pair well with mild spreads or fruit purees, and leftovers can be stored refrigerated or frozen for convenience. Cooling on a wire rack before storage prevents sogginess.
Because banana size varies, weighing the banana encourages consistent batter texture. Adjust milk quantity accordingly, starting with less if banana is very ripe or large to maintain batter thickness for even cooking.
Ingredients
- ¾ cup rolled oats quick oats will also work, old fashioned
- ¼ cup milk of choice
- 1 medium banana 86 grams, ripe
- 1 large egg
- pinch cinnamon
Instructions
- Place all ingredients into a blender and blend until smooth. Pour batter onto a warm, greased skillet. I did about 1 Tablespoon of batter for each pancake to keep them small.
- Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula (about 2 minutes). Flip pancake and cook for another 1-2 minutes or until pancake is cooked through.
- Serve whole or break into pieces for tiny hands. You can serve these plain, with a little nut butter or yogurt spread on top or with a fruit puree to dip the pancakes in.
- Cool the pancakes completely on a wire rack before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to a month.
Notes
- Weigh bananas in grams to ensure consistent batter moisture; adjust milk if banana is large or very ripe.
- Use a ripe but not overly soft banana to avoid runny batter that is difficult to cook through.
- Cook small pancakes about 1 tablespoon each for toddler-friendly sizes.
- Cool pancakes completely before storing in an airtight container; refrigerate up to 5 days or freeze up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15mini pancakes
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 3mini pancakes | |
| Calories | 82kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Cholesterol | 37mg | 12% |
| Sodium | 23mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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