These Baby Led Weaning Banana Pancakes are delicious enough for the entire family to eat! The batter comes together in a blender, which makes clean up a breeze and they can easily be stored in the freezer for use at a later date. These pancakes are filled with whole grains, omega 3 fatty acids from chia seeds, and are an easy way to introduce the potential allergens of peanuts and eggs to your little one.
These pancakes have been on repeat the past few weeks!
I currently have a 7 month old and a 2 year old, and I love these Baby Led Weaning Banana Oat Pancakes for so many reasons. 1. They can be made ahead of time and stored in the freezer for a simple reheat and eat nutritious breakfast. 2. They are filled with nutritious ingredients like whole grain oats, peanut butter and eggs (which are potential allergens that need to be introduced early and often to young babies), and chia seeds. 3. They are delicious enough for the entire family to enjoy!
Ingredients in Baby Led Weaning Banana Oat Pancakes
Oats: Oatmeal is a whole grain rich in fiber, specifically beta-glucan, which may be linked to a reduced cholesterol level. 1 cup of oats or oatmeal contains 11 grams of protein, 8 grams of fiber and a considerable amount of iron. Iron is an important nutrient to focus on for little ones.
Banana: Bananas act as a natural sweetener in these baby led weaning pancakes. They also contain the minerals potassium and magnesium, along with several other important nutrients.
Egg: Eggs act as a binder in this pancake recipe, and they also contain important nutrients like choline, vitamin D, protein, and antioxidants like lutein and zeaxanthin. Eggs are a potential food allergen, and research shows that infants should be introduced to eggs early and often to reduce the risk of a potential allergy.
Baking powder: This is a leavening agent that helps the pancakes puff up like pancakes while cooking.
Peanut butter: Peanut butter is made from peanuts, a legume that is a potential food allergen. I love the peanut butter banana taste in these pancakes, but I also love that this is an easy way to expose babies to peanut butter. Early and often introduction of peanuts is recommended to reduce the risk of a potential food allergy.
Chia seeds: Chia seeds are high in fiber, making them great for digestive health. They also contain a high amount of omega 3 fatty acids, which may help reduce inflammation in the body.
Soy milk: You can use any kind of milk in the recipe, but I tested it with soy milk. Soy milk contains as much protein as cow’s milk, but very little saturated fat because it is plant-based.
Vanilla extract: Vanilla adds creaminess, warmth and sweetness without added sugar to these pancakes.
Nutmeg: We always added a pinch of nutmeg to our pancakes growing up, and I love the nutty warmth it adds to pancakes.
How to Make Baby Led Weaning Banana Oat Pancakes
This recipe is extremely simple! Combine all the ingredients in a food processor or high powered blender. Blend until smooth and cook on a hot skillet like you would cook any other pancake.
Baby Led Weaning Banana Oat Pancake Tips
This recipe is naturally gluten free (if you use gluten free oats).
This is a great recipe to meal prep. I like to make a batch on the weekend, then store in the freezer and pull out as needed throughout the week. Sometimes I thaw by toasting in the toaster or heating in the microwave. Both options work.
You can easily sub sunflower seed butter or almond butter if you have a peanut allergy and need to avoid peanuts.
Rolled or quick oats work well in this recipe.
You could add blueberries to the batter for a blueberry banana oat pancake option.
These Baby Led Weaning Banana Pancakes are delicious enough for the entire family to eat! The batter comes together in a blender, which makes clean up a breeze and they can easily be stored in the freezer for use at a later date. These pancakes are filled with whole grains, omega 3 fatty acids from chia seeds, and are an easy way to introduce the potential allergens of peanuts and eggs to your little one
Ingredients
Scale
1 ½ cups oats
2 medium ripe bananas
2 eggs
2 teaspoons baking powder
1 tablespoon peanut butter
1 tablespoon chia
½ cup soy milk (or any kind of milk)
½ teaspoon vanilla extract
Pinch nutmeg
Avocado oil to grease the pan while cooking
Instructions
Combine all ingredients (except for the oil to cook the pancakes in) in a blender and blend until completely smooth.
Heat a skillet over medium heat, then coat with avocado oil, butter or coconut oil. When you sprinkle a little water on the pan and it begins to sizzle, the pan is hot enough to start cooking.
Once the skillet is hot, add 2 tablespoons of batter to the pan for each pancake and cook for about 2 minutes on each side. The pancake will begin to puff up, bubbles will form, and the edge will dry out when it’s time to flip the first side.
Wipe the skillet clean, add oil to the pan then repeat as you cook the rest of the pancakes.
Notes
This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts according to the Monash University app.
Prep Time:5 minutes
Cook Time:15 minutes
Category:breakfast
Method:stove top
Cuisine:american
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