Print

3-Ingredient Banana Pancakes (Baby-Led Weaning) Recipe

3-Ingredient Banana Pancakes (Baby-Led Weaning) Recipe
Print Recipe

★★★★★

4.9 from 8 reviews

These 3-Ingredient Banana Pancakes are a simple, healthy, and delicious breakfast option perfect for baby-led weaning or anyone looking for a quick nutritious meal. Made with ripe bananas, eggs, and oat flour, these pancakes are naturally sweet, gluten-free, and require minimal ingredients, making them an excellent choice for busy mornings.

Ingredients

Scale

Dry Ingredients

  • 1/2 cup rolled oats (ground into oat flour)

Wet Ingredients

  • 2 ripe bananas
  • 2 eggs

For Cooking

  • Oil or butter of choice for cooking (e.g., avocado oil)

Instructions

  1. Prepare Oat Flour: Add rolled oats to a food processor or blender and pulse until they become a fine flour, ensuring a smooth batter texture.
  2. Mash Bananas and Mix Eggs: In a bowl, thoroughly mash the ripe bananas until smooth. Add the eggs to the mashed bananas and whisk together until well combined.
  3. Add Oat Flour: Stir the oat flour into the banana and egg mixture until a thick, uniform batter forms without lumps.
  4. Heat the Pan: Place a nonstick pan over medium-low heat and lightly grease it with avocado oil or your preferred cooking fat to prevent sticking.
  5. Cook Pancakes: Pour small rounds of the batter into the pan and cook each side for about 2–3 minutes until the pancakes are lightly golden and cooked through.
  6. Cool and Serve: Allow the pancakes to cool slightly before serving to your little one for a safe and enjoyable eating experience.

Notes

  • For a smoother texture, ensure the oats are finely ground into flour.
  • Adjust the size of the banana pancakes to suit your child’s eating ability.
  • Use oil or butter sparingly to keep pancakes from sticking while maintaining a healthy fat profile.
  • Can be served plain or with a small amount of fresh fruit or yogurt for added flavor.
  • These pancakes are naturally gluten-free but confirm your oats are certified gluten-free if necessary.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.

Nutrition

Keywords: banana pancakes, baby-led weaning, 3-ingredient pancakes, healthy breakfast, gluten-free pancakes, oat flour pancakes, baby food, easy pancakes

Find it online: https://cheframiflavor.com/3-ingredient-banana-pancakes-baby-led-weaning-recipe/