Banana Oatmeal Pancakes for Baby Led Weaning
Wholesome baby banana oatmeal pancakes are made with no added sugar, so they're a delicious and healthy breakfast for baby led weaning, as well as toddlers and adults! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: about 12 baby pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
Units
Scale
- 1 1/2 cups rolled oats (or 1 1/4 cups oat flour)
- 2 tbsp ground flaxseed (optional)
- 1 1/4 tsp baking powder
- 1/2 to 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 medium very ripe bananas, mashed
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- Blend oats in a food processor or blender until they are the consistency of flour. Place in a large bowl with flaxseed, baking powder, cinnamon and nutmeg.
- Stir in mashed banana, eggs, milk, and vanilla. The oats will soak up some liquid as the batter sits, so add a little more milk as needed.
- Heat a griddle or large nonstick skillet to medium-low heat (about 300°F). Scoop batter by the tablespoon onto hot griddle or skillet for each pancake. (I like to use a small cookie scoop like this one for easy portioning of baby pancakes and muffins.)
- Let pancakes cook until you see bubbles forming in the batter's surface, about 2-3 minutes. When the bottom is golden, flip and cook until the other side is cooked through, another 2-3 minutes. Repeat with remaining batter.
- Let cool to the touch before serving to baby or storing.
Notes
- If you're serving to older kiddos or adults, feel free to add chopped walnuts or chocolate chips.
- Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.