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Banana pancakes with oats and almond yogurt recipe

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These quick and easy banana pancakes could be become one of your favourite baby food recipes! They make a great breakfast for little ones, suitable from 7+ months weaning stage*. To introduce babies to new flavours, try changing the spices in the batter or choice of nut butter in the yogurt dip. Yum! See method

Makes 5 small pancakes
Takes 10 mins
Freezable
Vegetarian

Ingredients

1 banana, mashed
1 egg, lightly beaten
2 tbsp plain or self-raising flour
2 tbsp porridge oats
pinch of cinnamon (optional)
5g butter
40g full fat Greek or natural yogurt
1 tsp almond butter (optional)

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Method

Whisk the banana, egg, flour, oats and cinnamon together in a mixing bowl. Melt the butter in a frying pan set over a medium high heat and use a spoon to pour in 5 rounds of batter, making sure they don’t touch. Cook for 2 mins on each side until lightly golden and cooked through.
Whisk the yogurt and almond butter together until well combined. Cut the pancakes in half or into 3cm wide strips before serving with the yogurt for baby to dip in.

Tip: Swap the cinnamon out for ginger or nutmeg or the almond butter for peanut butter to change up the flavour.

Freezing and defrosting guidelines

Double the quantity and freeze the pancakes in a freezer-safe container between layers of baking paper for up to 2 months. Defrost fully before reheating in a pan or in a microwave. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

*This recipe is appropriate for babies progressing through the weaning stages, from around 7-9 months of age. Babies may be gradually moving towards 3 meals a day and ready to enjoy a broader variety of textures and flavours. When weaning your baby, introduce allergenic foods one at a time and not before 6 months.