Banana Oat Baby Pancakes
Three ingredients. One bowl. No eggs, no flour — just soft little pancakes made for tiny hands and slow mornings.
They’re perfect for babies starting solids and easy enough to throw together while holding a toddler on your hip.
Ingredients
1 very ripe banana
½ cup quick oats or finely blended rolled oats
¼ cup water (adjust as needed for batter consistency)
Instructions
Mash the banana in a bowl until smooth.
Stir in the oats and water. The batter should be thick but pourable.
Heat a nonstick skillet over low to medium-low heat.
Spoon small amounts of batter into the pan (silver dollar size works well).
Cook for 2–3 minutes on each side, or until lightly browned and set.
Let cool slightly before serving.
Tips
For extra softness, let the batter rest for 5–10 minutes before cooking.
You can swap water for breastmilk, formula, or a splash of milk if your baby tolerates it.
A pinch of cinnamon or a spoonful of plain yogurt can be added for older babies.
Store leftovers in the fridge for up to 2 days, or freeze between parchment sheets for easy reheating.
These are soft enough to break into strips or bite-sized pieces — no teeth needed.
We keep a stash of these in the freezer. On busy mornings, they’re a quiet win.
