3-ingredient Oat Banana Pancakes for Baby

Easy, healthy banana pancakes for baby are made with just 3 ingredients - oats, bananas and eggs. Made in 10 min, perfect for 6 month old baby-led weaning, toddlers and even adults love them. Great with peanut butter and fruit, as breakfast or on-the-go snack. Once you make them they will become a staple in your kitchen. Can be made with egg alternatives (vegan), and are both gluten-free and naturally dairy-free.

I have to say this is my favorite baby/toddler recipe that I have ever made and that I make multiple times a week. They are a guarantee to get the kids eating in the morning in our house!

Why we love these Oat Banana Pancakes for Baby

• Easy to make in just 10 mins
• Healthy, simple ingredients in these baby pancakes
• No-flour pancakes
• Dairy and gluten-free (if you use gluten-free oats)
• Can be made with egg or vegan if you haven't given baby egg yet
• Perfect baby-led weaning pancake from 6 month old +
• Perfect toddler pancake snack
• Perfect for on-the-go, travel, airplane snack
• Nutrient-rich with lots of fats, carbs and protein for healthy growth and development

Ingredients

• Bananas - Use fully ripe or overripe bananas for sweetness and as those are more digestable. Bananas are rich in calories, contain good amounts of vitamins B6 and C, as well as plenty of potassium.
• Eggs - choose organic or free-range eggs if possible. Eggs bind the whole recipe together so the pancake does not fall apart. Egg whites contain protein and the yolk has healthy fats. If you have not yet introduced your baby with egg, best is to do it before giving these pancakes, serving the yolk and white at separate occasions as each is a separate allergen. You can scroll below on how to make these pancakes with no-egg.
• Oats - use instant, rolled oats or oat flour. Rolled oats should contain the most nutrients as they are the least processed. Oats are made from carbohydrates, protein and fiber so will keep your baby full for longer and help aid digestion. We prefer to use Bob's Red Mill Rolled oats as they have little ingredient, nutrition and processing concerns.
• Additional ingredients for nutritional boost can be a teaspoon of chia seeds, flaxseeds or hemp seeds. These are all loaded with nutrients and healthy fats and help with baby's digestion.

Step-by-step instructions

1. Place the banana, oats, eggs and 2 tbsp of water into a blender and blend until smooth. We use the Magic Bullet because it blends very smooth and is easy to use and wash up (and inexpensive) or the Vitamix which is top of the range. You could also mix the ingredients by hand by mashing the banana and adding oat flour and eggs.
2. Heat a medium skillet on high heat and add a tsp of coconut oil. Once heated, bring the heat down to medium, take a tablespoon of batter and portion out 4 pancakes across the skillet and let them cook for about 3 minutes until the sides are golden and have firmed.
3. Flip them (they should flip super easily) and cook for another 2 minutes.
4. Serve with some nut butter, fruit, yogurt or they are delicious on their own.

How to serve for toddlers and baby-led weaning pancakes?

• Great recipe for both babies who are following BLW or have already moved from purees to finger food, as well as toddlers and adults, making them a perfect breakfast or snack to have as a family.

Baby-led weaning

• 6-9 month old – cut the pancakes in length and width of your index finger so they can easily grab them
• 9 month+ or pincer grasp – cut into smaller bite size pieces, the size of your pinky fingernail if you prefer
• You can serve these with a thin smear of nut butter (nut butters are choking hazards so be careful to spread it thinly) and fruit mashed or cut up age appropriately

Toddler

• Serve them whole, the same as you would for adults
• Spread peanut butter on them and then fold like a sandwich to make them mess free but delicious

How to make banana oat pancakes vegan?

If you have not yet tested your baby for an egg allergy, it's best if you offer egg white and egg yolk on separate occasions to check if your baby has an allergy to either.

However you can still make these pancakes vegan, with no egg by using either a flax egg or chia egg.

Take 1 tablespoon of chia seeds or ground flaxseeds and mix with 3 tablespoons of water and let sit for about 5 - 10 minute to make a chia-egg/flax-egg. And then use that instead of egg in the recipe.

How to store and reheat?

Storage

• Fridge – place in an airtight container for up to 3 days.
• Freezer – if you think you will be defrosting them individually then place them one on top of the other and then separate them with parchment paper followed by placing them in an airtight container. Once defrosted, use within 24 hours.

Reheating from frozen

• Reheat in the oven at 180°C / 350°F for about 5-10 min.
• Reheat in toaster for 1 min on defrost setting
• Reheat in microwave for about 15 sec on defrost setting (depending on the microwave)

FAQ

Tips

• Use ripe or overipe bananas to make them sweet
• Use coconut oil when heating up the pan. For some reason it just works 100x better than any other oil with this recipe. And it gives a nice flavour
• Blend the mixture in an blender or Vitamix
• Use a silicone spatula to flip the pancakes because it will change your life
• Cut the pancake the length and width of your index finger to serve for baby-led weaning
• Add chia seeds, flax seeds or hemp seeds for additional nutrient boost

Variations

• Add seeds for nutritional boost - chia seeds, flaxseeds, hemp seeds
• Add spices such as cinnamon and nutmeg
• Add milk instead of water for more calcium
• Make them vegan by using flax egg or chia egg
• Use wholewheat flour instead of oats

More Baby Pancake Recipes

If you've tried this recipe or any other recipe on the blog, then please rate it and leave us a comment below!