Easy Banana Pancakes

Introducing pancakes to your baby can be a fun and delicious way to explore new textures and flavors while incorporating essential nutrients. These banana pancakes are soft, fluffy, and perfect for little hands to grab and enjoy. Plus, they’re a fantastic way to introduce and reintroduce common allergens like wheat, eggs, and dairy safely.

These banana pancakes are a favorite of Olivia's. They freeze well, and can also be easily paired with other allergens, like peanut butter, for introduction/reintroduction!

Why Pancakes Are Great for Babies

Pancakes are an excellent food for babies 6+ months because they’re soft and easy to hold. For babies just starting solids, it’s important to offer pancakes in the correct shapes and sizes to reduce choking risk.

• 6-9 months: Serve pancakes in long strips about the width and length of two fingers. This allows your baby to easily grasp and self-feed.

• 9+ months: As your baby’s pincer grasp develops, you can cut the pancakes into smaller, bite-sized pieces.

Ingredients

• ½ cup flour (whole wheat or all-purpose)

• 1 medium ripe banana, mashed

• 1 egg

• ⅓ cup milk (dairy or plant-based, depending on your baby’s tolerance)

• Unsalted butter (for cooking)

Directions

1. In a mixing bowl, mash the banana until smooth.

2. Add the egg and milk to the banana, whisking until combined.

3. Slowly stir in the flour until you have a smooth batter. If it’s too thick, add a splash of milk to thin it out slightly.

4. Heat a nonstick pan over medium-low heat and melt a small amount of unsalted butter.

5. Scoop the batter into the pan using a tablespoon or small ladle to form baby-sized pancakes. Cook for 2-3 minutes on one side, until bubbles form and the edges are set. Flip and cook for another 1-2 minutes, until golden brown.

6. Allow the pancakes to cool slightly before serving. Cut into age-appropriate shapes for your baby.

   
   

Nutritional Benefits

These banana pancakes are not just tasty—they’re packed with nutrients to support your baby’s growth and development:

• Banana: A great source of potassium and natural sweetness, bananas also provide fiber to aid digestion.

• Egg: Rich in protein, choline, and essential vitamins like B12, eggs are a powerhouse for brain development.

• Flour (Wheat): A source of carbohydrates and iron, essential for energy and healthy red blood cell production.

• Milk: Provides calcium and vitamin D for strong bones and teeth. If using plant-based milk, choose one fortified with calcium and vitamin D.

• Butter: Adds healthy fats for brain development and enhances the flavor.

Allergen Introduction

This recipe is a great way to introduce or reintroduce:

• Wheat (flour): A common allergen that’s safe to introduce early. Start with small portions to observe for any reactions.

• Eggs: One of the top allergens.

• Dairy (milk and butter): Another top allergen. You can use plant-based alternatives if needed.

Tips for Success

• Always introduce one new allergen at a time, waiting 3-5 days before introducing another.

• Watch for signs of a reaction, such as rash, vomiting, or swelling, and contact your pediatrician if you’re concerned.

• Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to a month.