Soft banana oat pancakes – nutritious and full of flavor – perfect for your little ones. The pancakes have a light and tender texture which is suitable for babies starting baby led weaning (6 months+), also toddlers and older kids.
It’s so simple and quick if made in advance. Just make the batter for these oatmeal banana pancakes the night before, then store it in the refrigerator and cook in the morning!
What You Need
- Rolled oats – oatmeal for babies is one of the best whole grain first food, it’s gentle on their stomach while providing lots of fiber and nutrients. But make sure to use the organic variety which is known to be less contaminated with pesticides.
- Banana – the riper the better.
- Eggs – only 1 egg per banana is needed.
- Cinnamon – for flavor.
- Baking powder (or opt for a healthier alternative: baking soda + lemon juice)
Related: Oatmeal For Toddlers, Kids (Recipes)
How To Make The Banana Oat Pancakes
The best part is that you don’t need a bowl for this recipe! You use a blender or food processor to grind the oats into a flour first, then toss the banana and the rest of ingredients in there to mix up the batter.
You can either pour the batter straight from the blender into the skillet, or transfer the batter with a measuring spoon onto the pan.
I’m actually using just 1 tablespoon for 1 pancake.
The recipe makes about 10 banana oat pancakes (2.5 inch diameter).
Keep the heat on medium or medium/low when cooking these. If the heat is too high the pancakes will get too brown on the surface and gooey inside.
Related: Pumpkin Pancakes
The pancake batter can be made ahead of time. Just cover and refrigerate for up to 12 hours. I would not recommend keeping for longer as the fresh banana will spoil the batter fast.
More Recipes With Banana For Babies
- Banana Pancakes (Egg Free Option)
- Healthy Banana Muffins For Baby (BLW)
- Banana Bread For Babies, Toddlers
- Healthy Banana Carrot Muffins
Banana Oat Pancakes
- 1 medium banana
- 1 medium egg
- 1/3 cup + 1 Tbsp rolled oats
- 1/2 tsp cinnamon
- 3/4 tsp baking powder (or 1/2 tsp baking soda + 1 tsp lemon juice)
- 1 tbsp melted butter (or yoghurt (optional))
Grind the rolled oats into flour
- Place the old-fashioned rolled oats in a blender or food processor and blend until well-ground and flour-like consistency. This will yield a finer texture and will not over-process the banana.
Blend in the remaining ingredients
- Add the banana, egg, baking powder, ground cinnamon, and blend until just combined, 15 to 30 seconds. The addition of melted butter or yogurt is optional, but it will help get a really soft "melt-in your mouth" – like texture.
Let the batter rest
- Let the batter rest for 5 to 10 minutes while the pan heats.
Cook the pancakes
- Coat the pan with a healthy high smoking point oil like avocado oil. Drop the batter into the pan in 1 tablespoon portions, cooking 4 at a time.
- Reduce the heat to a bit and cook until bubbles appear on the surface, then flip.
- Cook the remaining batter and serve.
- Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2-3 months.
- Gluten-Free Pancakes: To make these banana oat pancakes gluten-free, use gluten-free oats.
- Dairy free: use oil instead of butter or a dairy free yogurt like coconut.
- If you prefer fluffier pancakes, mash the bananas by hand instead of blending with a blender.
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