How To Bring BLW Banana Pancakes Into Toddlerdom
Just because your infant or toddler has moved on from purees and weaning foods doesn’t mean he/she can’t still have banana pancakes—but they, too, do need to evolve. This version does just that, using rolled oats for heft and yogurt or cream cheese for a creamy hit of protein. The result tastes just like warm banana bread, just in handy breakfast/pancake form, the better for little ones to grip, rip, and dip. You can introduce these by 11-12 months; expect them to stick around as a breakfast favorite for many more months thereafter.
- 1/2 cup Old-Fashioned Oats
- 1/2 cup Greek yogurt or Cottage Cheese
- 1/2 Banana
- 1 tsp Baking Powder
- Vanilla Extract
- Cinnamon
- Salt (optional; add a pinch if using yogurt)
- Add all ingredients into a blender; blend until smooth.
- Heat pan to Medium; melt and swirl butter all around.
- Pour in dollops of batter all around the pan; cook until brown on bottom and beginning to set on top, roughly 2-2.5 minutes. Flip and cook for two more minutes.
These pancakes need nothing, and two mini ones and a bit of your child’s favorite fruit will more than suffice as breakfast. Cut into strips if serving to an infant, squares if for a young toddler; leave whole or simply halve if serving to an older toddler.
We have several variations on the dairy-in-pancake form, including cottage cheese pancakes and lemon ricotta ones. Check em out!
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
