Starting from around 6 months of age your baby will be ready to enjoy solid foods and slowly and gradually switch from a 100% milk based diet (breastmilk or formula milk) to a full solid foods diet when she/he will be around 1 year of age. After a morning feeding when she/he wakes up you will start introducing a light breakfast: fruit, cereals, yogurt are an easy choice. Today I would like to share with you another idea: grain free, sugar free and ready in no time.
The Baby Banana Pancakes are made with basically three ingredients: banana + eggs + yogurt. They provide a great protein amount with no added sugars. It’s a naturally sweet breakfast. You can serve them with some seasonal fresh fruit to complete the meal.
They are perfect for babies, toddlers…and adults too!
The procedure is super simple. In a bowl mash the banana with a fork. Add the eggs and the plain yogurt. Mix well. Season with a pinch of cinnamon and mix again.
Grease a skillet with 1/2 tsp of coconut oil and pour 1 Tbsp of mix for each pancake. Cook 1-2 min up until you will see that the edges are firm enough to be flipped on the other side. Cook for another 1-2 min and enjoy.
You can serve the pancakes warm with fresh fruit and for toddlers with a drizzle of maple syrup on top.
WHAT CAN I SUBSTITUTE BANANA WITH?
You might not have a ripe banana on hand or your baby might be allergic to banana. In this case you can easily substitute it with 1/2 cup applesauce. If you don’t have applesauce ready to use you can prepare it by boiling/steaming a medium apple (peeled and cored) for 8-10 min and blending it into a puree with a food processor or immersion blender. Would you like to see a video on how to make it? Homemade Applesauce
RIPEN BANANA ARE THE BEST FOR THIS RECIPE
As we are not adding any sugar to the recipe, it is very important that we choose a banana loaded with natural sugars. That means a beautiful banana with tons of brown spots. The more brown spots, the more natural sugar the banana has and the sweeter the pancakes will be.
HOW TO STORE LEFTOVERS?
You can store any leftovers in an air tight container in the fridge for up to 3 days or freeze them, each pancake separated by a foil of parchment paper, for up to 3 months.
HOW TO REHEAT FROM FROZEN?
I usually take 3-4 pancakes and microwave them for 40 seconds, than move them in the toaster mini oven for 1 minute.
WHAT KIND OF YOGURT CAN I USE?
Plain Greek Yogurt is the best as it thick and rich in protein. Regular plain yogurt will be fine too, the batter might come out more liquid. I would not suggest flavored yogurt if you want to keep the recipe added sugar free, otherwise, that works too.
CAN I SKIP CINNAMON?
Of course you can even if the touch of cinnamon gives a nice extra flavor to the recipe. I like to add a pinch of spices in baby food: it introduces little ones to new flavors. Just a bit, moderation is the key.
OTHER BREAKFAST IDEAS FOR YOU
- 1 large ripe banana
- 2 medium eggs
- 1/4 tsp cinnamon
- 1 Tbsp Plain Greek Yogurt
- 1/2 tsp coconut oil
In a bowl mash the banana with a fork and add the eggs, cinnamon and yogurt. Mix well.
Heat a skillet at medium low and grease with the coconut oil. Pour 1 Tbsp of the mix for each pancake. Cook 1-2 minutes, flip the pancake and keep cooking for another 1-2 min.
Serve warm with seasonal fresh fruit cut in small pieces and a drizzle of maple syrup for toddlers and older kids.