Baby-Led Weaning Banana Pancakes
Baby Led Weaning Pancakes. These 3-Ingredient Pancakes are perfect for baby-led weaning, kids and adults!
THREE ingredient banana pancakes! These simple pancakes are perfect for breakfast, I made them so often when Emery was doing baby-led weaning.
Throw a ripe banana, oats and your favorite unsweetened plant-milk in a blender, puree until smooth, then cook like you would normal pancakes. They are perfect for baby-led weaning as they are soft and easy to gum.
Enjoy them as-is, or add in flavor. You can try vanilla extract, ground cinnamon, nutmeg, ginger– it all works. If you like it in your pancakes, then you’ll like it in these!
Banana Baby-Led Weaning Pancakes: Tips for Success:
These aren’t traditional fluffy pancakes. They are soft and moist, which makes them perfect for baby! If you want a fluffier pancake, then I recommend adding in 1/2 teaspoon baking powder to the blender.
Banana pancakes will become slightly gummy as they cool, which makes them easy to cut for baby. For older kids, like my 3-year old son, I smear a thin layer of peanut butter on top along with a few smashed berries. He eats them with his hands like toast!
You’ll want to griddle and steam these for best results. Heat oil in a skillet, add the batter, the cover. Cool, flip and done!
Can I freeze these banana pancakes?
Yes! I make a big batch, then freeze leftovers for quick weekday mornings.
To freeze, place in a single layer on a baking sheet, then freeze until hardened. Remove and place in a freezer-safe bag.
To cook from frozen, reheat in a toaster oven, in the microwave or in a 200 degree F oven until warmed through.
Where can I learn more about baby-led weaning?
If you didn’t know, I’m also the co-founder of Plant-Based Juniors; a resource for raising healthy, conscious kids. Whitney and I founded PBJ’s back in 2018 when we first became parents, frustrated by the lack of evidence-based information there was for raising kids on a plant-rich diet.
At that time, all of the starting solids books had a heavy emphasis on the importance of meat– and I knew that I wanted to raise my kids with the same diet that I had been following for over a decade at that point. Fast forward 3 years, and I’m SO excited to announce that our book, The Plant-Based Baby + Toddler, is launching May 18th.
This is the book that I was searching for when I became pregnant. The book that follows the science of plant-predominant and plant-exclusive diets for kids without any dogma.
Whitney and I cover:
- The life-long benefits of a plant-rich diet
- How to get your toddler to eat their veggies (without starting a war)
- Proper supplementation techniques and doses
- 50+ delicious, kid-friendly plant-based recipes for the whole family
- Starting solids with baby-led weaning or traditional purees
- How to get protein, iron, zinc, calcium, vitamin A, and more into your child’s diet using the colorful, kid-friendly “PB3 Plate” model
- Structure vs. restriction: how confident parents handle sweets and treats
- and more!
Pre-Sale Bonuses for The Plant-Based Baby + Toddler
From now until May 18th, we’re also offering a bunch of free bonuses as a thank you for grabbing our book!
You’ll get 5 additional veggie-centric recipes that babies + toddlers will love, plus 3-pages of major discount codes for our favorite baby brands!
Grab your copy here, then send over your receipt to grab your bonuses!
I couldn’t be more proud of this book. We’ve spent the last year and a half writing it and there is truly nothing like it out there on the market. Whether you’re vegan, vegetarian, flexitarian, pescatarian, or cheese-and-eggs-on-the-weekend-atarian, this book has something for you.
What our friends and colleagues are saying:
While never too late to invite the great advantages of lifestyle as medicine into our lives, the earlier the better. In this thorough, thoughtful, careful, engaging, and altogether delightful book, Whitney and Alexandra provide everything needed to make optimal diet a birthright—to the benefit of mother, baby, and family alike. The balanced, evidence-based guidance here should be a standard of prenatal care.
Past President, American College of Lifestyle Medicine
Let’s face it: feeding little ones is a challenge… and confusing! I wish The Plant-Based Baby and Toddler was around when my kids were little because I had endless questions. I love that Alex and Whitney share the answers to oodles of baby and toddler feeding questions (including some I didn’t even know I had), in a warm and non-judgmental way, while offering a variety of choices for parents’ unique needs. Packed with fun recipes like Cheezy Broccoli Trees and Red Lentil Pizza Strips, along with nutritional information, FAQs, tips, and a plant-based plate visualizer, you’ll feel empowered and confident while navigating nutrition choices for your little ones. Even though my kids are now school-age, we’ve already marked a bunch of fun recipes to cook together.
New York Times bestselling author of The Oh She Glows Cookbook
An absolutely essential read for anyone wanting to feed their little ones a plant-based diet. With a thoughtful layout from building your baby’s first plate to sample feeding schedules for toddlers, this book prepares you for the whole journey. The authors, both RDNs, equip you with trusted guidelines for how to adequately present meals to your baby and toddlers, with clever reference materials like the Nutrients of Importance quick guide. Before you go, you’re left with yummy and approachable recipes to get you started, like Pumpkin Oat Cookie Drops and Tex-Mex Millet Meatballs. I can’t wait to learn more—and dig in!
New York Times bestselling author and founder of Inspiralized
If you try these baby-led weaning banana pancakes, make sure to come back to leave a review and rate it! Your feedback helps others and I love seeing you make my recipes.
Baby-Led Weaning Banana Pancakes
Ingredients
- 1 1/4 cups rolled oats
- 1 ripe banana
- 1 cup fortified soy milk, or other plant-based milk
- 1/2 teaspoon baking powder, optional for fluffier ‘cakes
- Vanilla extract, cinnamon, optional
Instructions
- Place the oats, milk and banana in a blender and puree until smooth. If using optional baking powder, vanilla extract or spices like cinnamon, add it in here.
- Grease a hot skillet, then pour pancake batter in; for baby-led weaning, I use 2 tablespoons of batter. For larger pancakes, use a 1/4 cup measuring cup.
- Cover to cook. I’ve found that steaming them while they cook yields best results. When bubbles form on top and pancakes are set, flip and cook on the other side until lightly golden, about 1-2 minutes. The total time will vary based on the size of your pancakes.
Notes
- To freeze, place in a single layer on a baking sheet until frozen, then place in a freezer safe container or bag for up to 3 months.
Nutrition
More baby-led weaning resources
- Baby-Led Weaning FAQs
- Baby-Led Weaning Gagging vs. Choking
- Baby-Led Weaning for Vegans
- Spoon Feeding vs. Baby-Led Weaning