Soft banana oat pancakes for babies 6 months+ and toddlers, made with rolled oats, ripe banana, and egg. These easy blender oatmeal pancakes are naturally sweet without added sugar and make a tender finger food for baby-led weaning (BLW). Great for make-ahead breakfasts, snacks, and freezing.
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 minutes while the pan heats.
Cook the pancakes
Coat the pan with a healthy high smoking point oil like avocado oil.
Spoon about 1 tablespoon of batter per pancake onto the skillet. Cook until the edges begin to set and the bottom is lightly golden. Flip carefully and cook the other side until fully cooked through
Cool and serve
Allow the pancakes to cool until comfortably warm. Cut into age-appropriate portions for babies and toddlers.
NOTES
Gluten-free: Use certified gluten-free rolled oats.Dairy-free: Omit the butter or use plain dairy-free yogurt.Baby-led weaning: For babies ready for finger foods, generally around 6 months, serve fully cooked, soft pancakes in easy-to-grasp strips. As babies develop their pincer grasp, offer appropriately sized soft pieces.Storage: Refrigerate cooked pancakes for up to 3–4 days or freeze for up to 2–3 months for best quality. Reheat thoroughly and cool before serving.Alternative recipe: Looking for egg-free or grain-free options? Try my healthy banana pancakes for babies
EQUIPMENT
Blender
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