Starting solids with baby-led weaning has been such an exciting (and sometimes messy!) journey. I love finding simple, wholesome recipes that are both baby-friendly and easy enough to whip up in a few minutes. These 3-ingredient banana pancakes are one of those go-to recipes – soft, naturally sweet, and perfect for little hands to explore.
Week 2 of baby-led weaning has been such a fun adventure, and this little recipe has quickly become a favorite in our house! I made these for my toddler when we started solids & she loved them too! These 3-ingredient banana pancakes are soft, naturally sweet, and just the right size for tiny hands to grab. Plus, they’re made with pantry staples: banana, egg, and rolled oats.
What I love about this recipe is how simple and wholesome it is. I started by grinding up ¼ cup of rolled oats into a flour-like texture using my food processor (a blender works too!). Then I mixed that with one mashed ripe banana and one egg until it turned into a thick pancake batter. From there, it’s just about cooking them up in a pan until they’re golden on both sides.
For cooking, I chose avocado oil. Since we’re still in the early stages of introducing allergens, I wanted to stick with familiar foods. My baby hasn’t been exposed to milk or coconut yet, and because this week is focused on the egg allergen, I like to wait until day 4–5 of egg exposure before introducing anything new. That way, it’s easier to track how she reacts. (And good news, she’s not allergic to eggs. Yay!)
I served these pancakes plain, and they were a hit. If your little one is older and has been introduced to more foods, you can add cinnamon to the batter for a cozy flavor or spread a little nut butter or regular butter on top for extra richness.
Baby-led weaning doesn’t have to be complicated, and these little banana pancakes prove it. With just three ingredients, you’ve got a soft, nutritious option that’s perfect for tiny taste buds (and honestly, for mom too!). Week 2 has already been so much fun, and I can’t wait to keep exploring new flavors with my baby while keeping things simple and safe.
If you try these pancakes for your little one, let me know how they liked them! Every baby’s journey looks a little different, but that’s what makes BLW such a special experience. We get to watch them discover food in their own way.
3-Ingredient Banana Pancakes (Baby-Led Weaning)
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/2 cup rolled oats ground into oat flour
- Oil or butter of choice for cooking I used avocado oil
Instructions
- Add rolled oats to a food processor or blender and pulse until they become a fine flour.
- In a bowl, mash the bananas well. Add the eggs and whisk together.
- Stir in the oat flour until a thick batter forms.
- Heat a nonstick pan over medium-low and lightly grease with avocado oil (or your preferred cooking fat).
- Pour small rounds of batter into the pan and cook until lightly golden, about 2–3 minutes per side.
- Let cool slightly before serving to your little one.
Notes
- Serve plain for babies in early weeks of BLW.
- For older babies or toddlers already exposed to more foods, add cinnamon to the batter or top with a thin spread of nut butter or butter.
Tina
Are these pancakes supposed to be squishy on the inside still? Or did I make them too thick
Anonymous
I thinned the batter with water
Ramon
This recipe doesn’t work. No matter how long you cook the batter it never gets firm enough to flip the pancake.