Banana Oat Pancakes
Soft, no-sugar pancakes made from banana, egg, and oats. Easy for little hands to grip.
Ingredients
- 1 ripe banana (spotty is best)
- 1 large egg
- 1/3 cup rolled oats, blended into a coarse flour
- Pinch of cinnamon (optional)
- A little unsalted butter or oil for the pan
Steps
- Mash the banana in a bowl until mostly smooth.
- Whisk in the egg, then stir in the blended oats and cinnamon. Let it sit 2 minutes to thicken.
- Heat a lightly greased pan over medium-low heat.
- Spoon in about 2 tablespoons of batter per pancake.
- Cook 2 to 3 minutes, flip, and cook another 2 minutes, until set all the way through with no wet center.
- Cool before serving.
How to serve by age
6 to 8 months: Cut each pancake into strips about the size of an adult finger so baby can grab with a whole fist. They should squish easily between your fingers.
9 to 12 months: Cut into small, bite-size pieces to practice the pincer grasp.
12 months+: Serve whole or halved. A thin swipe of smooth nut butter or plain yogurt on top works well.
Allergen notes
Contains egg. Oats are often processed near wheat, so check the label if you are avoiding wheat. If egg is new for your baby, offer it on its own first and watch for a reaction. Talk to your pediatrician first if your baby has severe eczema or a known food allergy.
Storage tips
- Fridge: airtight container up to 3 days.
- Freezer: freeze flat on a tray, then move to a bag. Keeps about 2 months.
- Reheat in a toaster or microwave, then check that the center is warm, not hot.
Want a whole week planned for you?
Pick your baby's age and we'll email a free 7-day first foods plan, with new foods spaced out the way pediatric guidance suggests.
More ideas: all WeanWell recipes or BLW breakfasts for 9 to 12 months.
