Baby Pancake Recipe
Soft, fluffy, naturally sweet banana pancakes made with oat and whole wheat flour—perfect for babies (including baby led weaning), toddlers, and adults. No added sugar and easy to adapt for dairy free, egg free, or gluten free needs.
Ingredients
- 1/2 cup oat flour or finely ground rolled oats; use certified gluten free if needed
- 1/4 cup whole wheat flour white whole wheat preferred; or use all-purpose flour
- 1/2 teaspoon baking powder aluminum-free if preferred
- 1/8 teaspoon ground cinnamon optional
- salt tiny pinch, optional; omit for babies under 1 if desired
- 1 medium very ripe banana well mashed, about 1/2 cup
- 1 large egg or flax egg for egg-free (see note)
- 1/4 cup milk of choice breast milk, formula, whole cow’s milk, or unsweetened plant milk
- 1 tablespoon plain yogurt whole milk or thick coconut yogurt for dairy free
- 1/2 teaspoon vanilla extract optional
- 1 teaspoon neutral oil or melted unsalted butter plus more for greasing the pan
- 1 tablespoon ground flaxseed optional, to make a flax egg (use instead of egg, with water below)
- 3 tablespoons warm water for making flax egg; rest 5 minutes
- 1 to 2 tablespoons very finely grated apple or pear optional mix-in for older babies and toddlers
- 1 tablespoon finely minced soft berries such as blueberries or raspberries; optional mix-in
- 1 teaspoon chia seeds optional mix-in; add a splash more milk if batter thickens
Instructions
- Preheat a nonstick skillet or cast iron griddle over low to medium-low heat. Lightly brush the surface with a thin layer of neutral oil or melted butter to prevent sticking without crisping the pancakes too much.
- In a medium mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, cinnamon (if using), and a tiny pinch of salt (if using) until evenly combined and free of baking powder clumps.1/2 cup oat flour, 1/4 cup whole wheat flour, 1/2 teaspoon baking powder, 1/8 teaspoon ground cinnamon, salt
- If making egg free pancakes, stir together the ground flaxseed and warm water in a small bowl and let sit for about 5 minutes to thicken before adding to the wet ingredients.1 tablespoon ground flaxseed, 3 tablespoons warm water
- In a separate small bowl, thoroughly mash the ripe banana with a fork until mostly smooth. Whisk in the egg (or prepared flax egg), milk, yogurt, vanilla (if using), and oil or melted butter until fairly smooth and the egg is fully broken up.1 medium very ripe banana, 1 large egg, 1/4 cup milk of choice, 1 tablespoon plain yogurt, 1/2 teaspoon vanilla extract, 1 teaspoon neutral oil or melted unsalted butter
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or spoon just until combined. The batter should be thick but spoonable. If too thick, add a teaspoon or two more milk; if too runny, sprinkle in a little extra oat flour. A few small lumps are fine.
- For older babies and toddlers, gently fold in very finely grated apple or pear, minced berries, or chia seeds if desired. If using chia seeds, add a splash more milk if the batter thickens too much.1 to 2 tablespoons very finely grated apple or pear, 1 tablespoon finely minced soft berries, 1 teaspoon chia seeds
- Working in batches, drop 1–2 tablespoons of batter per pancake onto the warm, lightly greased pan to make small silver-dollar pancakes. Cook over low to medium-low heat for 2–3 minutes, until small bubbles appear around the edges and the bottoms are lightly golden and set.
- Flip each pancake gently with a small spatula and cook for another 1–2 minutes, until the second side is lightly golden and the centers are cooked through but still very soft. Reduce the heat if the pancakes brown too quickly before the middle is done.
- Transfer cooked pancakes to a plate and let cool until warm, not hot, before serving to babies. Cut into strips, wedges, or serve whole depending on your baby’s age and skill, and offer plain or with a little plain yogurt or mashed fruit.
- Cool completely before storing. Refrigerate in an airtight container for up to 3 days, or freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat briefly in the microwave (10–30 seconds) or in a dry skillet over low heat until just warm.
Notes
Egg-free option: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water; let stand 5 minutes before using. Dairy-free option: Use unsweetened plant milk and coconut yogurt, and cook with oil instead of butter. 100% oat flour option: Replace the whole wheat flour with more oat flour and add an extra tablespoon of yogurt to keep the pancakes moist. For baby led weaning (about 6–8 months), cut pancakes into long strips; for 9–12 months, cut into small triangles or halves; toddlers can usually handle a whole small pancake. For babies under 1, serve without added sugar or syrup; pair with plain yogurt or unsweetened fruit puree.
Nutrition
Calories: 70kcal
Love this recipe?Follow us at @Recipecs for more