4-INGREDIENT HEALTHY BANANA PANCAKES FOR BABY LED WEANING

Banana Spinach Pancakes are an easy and quick breakfast, lunch, or snack for your baby! Made with only four simple ingredients—spinach, banana, egg, and flour—these pancakes are fluffy and soft and perfect for baby-led weaning and toddlers, 6 months and up! My baby LOVES them.

baby led weaning INGREDIENTS & WHY

• Banana: Look for a ripe banana with some brown spots. Bananas with brown spots are not only sweeter but also help with constipation instead of aiding it (like yellow bananas).

• Egg: one large egg is needed to bind everything together.

• Flour: I used oat flour in this version, but all-purpose, white whole wheat or a one-for-one gluten-free flour also works.

• Spinach: It'll help baby have regular poo poos and vitamins

prep: 2MINUTES MINUTES

cook: 8MINUTES MINUTES

total: 10MINUTES MINUTES

INGREDIENTS 

• 1 medium banana with a few brown spots

• 1 large egg

• Handful of Spinach

• 2 tbsp oat flour

• olive oil, coconut oil, or avocado oil

INSTRUCTIONS 

• Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.

• Chop: a handful of spinach so it's really fine.

• Add: add in the flour, egg, and spinach

• Mix: with a fork or whisk, mix until everything is combined. 

• Cook: Heat a medium skillet over medium heat and spray with cooking spray (olive oil, coconut oil, avocado oil). Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes, or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes, or until golden brown. 

• Serve: let cool slightly and serve. 

NOTES

Age: 6+ months

Yield: 8-9 small pancakes

Storage: These pancakes will last in an air-tight container in the fridge for 1-2 days or in the freezer for up to one month.