Banana and Egg Baby Pancakes

Soft three-ingredient banana pancakes with a hint of cinnamon, great for baby-led weaning and little hands. No added sugar.

6-8mo+

5 min prep · 8 min cook · 13 min total · 12 servings

Egg

Ingredients

Mash the banana in a mixing bowl with a fork until smooth with no large lumps.
Whisk the eggs in a separate bowl until the yolks and whites are fully combined.
Stir the whisked eggs and cinnamon into the mashed banana until you have a smooth batter.
Heat a non-stick frying pan over medium heat and lightly grease it with a little oil.
Drop small spoonfuls of batter onto the pan, cook for 2 to 3 minutes, then flip and cook until golden on both sides.

6-8mo

Cut the cooked pancakes into long finger-width strips that baby can grasp and gum. Keep them soft and avoid crisp edges.

Choking safety: Make strips long enough to grip with a little poking out of the fist; avoid small round pieces.

9-11mo

Offer strips or tear into soft pieces as your baby starts to pick up smaller bits with finger and thumb.

Choking safety: Keep pieces soft and avoid firm browned edges that could break off in chunks.

12-18mo

Cut into bite-size pieces and serve as a finger food. A little plain yogurt makes a good dip.

Choking safety: Cut into small bite-size pieces so they are easy to chew.

18-24mo

Serve as written, cut into bite-size pieces. Let your toddler practice using a fork to spear them.

2-3y

Serve whole or halved pancakes and let your child dip them in fruit puree or yogurt.

3-5y

Serve as written. Stack a few and top with sliced soft fruit for a fuller breakfast.

5-8y

Serve as written. Your child can help mash the banana and flip the pancakes with supervision.

Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.