Banana Oat Pancakes for Babies (3 Ingredients, BLW Ready)
No sugar. No salt. No flour. Just three ingredients your baby can actually eat — and a pancake the whole family will want to steal.
This is the recipe most BLW parents end up making every single week. It takes about 15 minutes from fridge to plate, uses ingredients you almost certainly already have, and works for babies from 6 months whether you're doing baby-led weaning, spoon feeding, or a mix of both.
There's no added sugar, no salt, and no wheat flour. The banana does all the sweetening naturally — which means a riper banana genuinely makes a better pancake.
Prep time
5 minutes
Cook time
10 minutes
Total time
15 minutes
Makes
8 mini pancakes
Age
6 months+
Ingredients
- 1 ripe banana — the spottier the better; riper banana = sweeter pancake
- 1 large egg
- 3 tablespoons rolled oats (or oat flour — use certified gluten-free oats if needed)
Optional add-ins (all baby-safe): a pinch of cinnamon, 1 tablespoon full-fat Greek yogurt (adds fluffiness), 1 teaspoon nut butter stirred into the batter (only if allergens have been introduced).
Instructions
- Blend. Add the banana, egg, and oats to a blender and blend until smooth. If mixing by hand, mash the banana well with a fork, then stir in the egg and oats until fully combined. The batter should be pourable — if it feels very thick, add 1 tablespoon of water.
- Heat the pan. Set a non-stick skillet over medium-low heat. Add a small amount of coconut oil or unsalted butter and let it melt. Medium-low is important — these pancakes burn easily on high heat.
- Cook. Drop tablespoon-sized portions into the pan to make mini pancakes about 5–6 cm wide. Cook for 2–3 minutes until the edges look set and small bubbles form on the surface.
- Flip. Flip carefully with a thin spatula and cook for another 1–2 minutes until golden on the bottom and cooked through. Press the centre gently — it should spring back, not feel wet.
- Cool and serve. Let rest for 2–3 minutes before serving — the inside holds heat. Slice into finger-length strips for 6–9 months, or small bite-sized pieces for 9–12 months.
How to Serve by Age
6 to 9 months (palmar grasp)
Cut pancakes into strips roughly the length and width of an adult finger. At this age, babies grab with their whole fist — they'll hold the strip and take bites from the top. Avoid small pieces at this stage; they're harder to manage, not safer.
9 to 12 months (pincer grasp)
Cut into small, chickpea-sized squares. This is great practice for the pincer grasp and encourages independent self-feeding.
12 months+
Serve whole mini pancakes. You can now add a thin spread of nut butter or a dollop of unsweetened yogurt alongside.
Storage and Make-Ahead Tips
- Fridge: Store in an airtight container for up to 3 days. Reheat in a dry pan for 1 minute each side, or microwave in 15-second intervals.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Keeps for up to 1 month. Reheat from frozen in a low oven (150°C / 300°F) for 8–10 minutes or in a pan over low heat.
- Batch tip: Double or triple the recipe on a Sunday — you'll have breakfast sorted for the week.
Why These Pancakes Work Nutritionally
- Banana provides natural sweetness, potassium, vitamin B6, and easily digestible carbohydrates for energy.
- Egg delivers complete protein (all nine essential amino acids), choline for brain development, and iron — making this a genuinely iron-supportive breakfast option.
- Oats add fibre, complex carbohydrates for sustained energy, and beta-glucan, a type of soluble fibre associated with healthy gut function.
No added sugar, no added salt, no wheat flour. The entire nutritional load comes from whole foods — exactly what you want at this stage.
Common Questions
Can I make these without a blender?
Yes. Mash the banana very thoroughly with a fork (the riper it is, the easier this is), beat in the egg, and stir in the oats. The texture will be slightly less smooth but works perfectly well, especially if you use oat flour instead of rolled oats.
My pancakes keep falling apart — what's wrong?
Usually the banana wasn't ripe enough (it provides the binding), or the pan was too hot and they cooked too fast on the outside. Try a riper banana, lower heat, and smaller pancakes. You can also add an extra egg for more binding.
Can I add cinnamon?
Yes, a small pinch of plain cinnamon is safe for babies from 6 months and most babies enjoy the flavour. Avoid mixed spice blends, which may contain ingredients like cloves or nutmeg in high concentrations.
Is this recipe gluten-free?
Oats are naturally gluten-free, but they're often processed in facilities that also handle wheat. If your baby needs to avoid gluten, use certified gluten-free rolled oats.
Can I use a different fruit instead of banana?
Ripe banana is the best binder for this recipe because of its starch content when mashed. You can replace up to half the banana with mashed sweet potato or ripe mango, but a full substitution may result in batter that doesn't hold together as well.
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Important Disclaimer: The information in this article is intended for general informational purposes only and does not constitute medical or nutritional advice. Every baby is different, and what works for one child may not be appropriate for another. Before introducing solid foods or starting any feeding method — including baby led weaning — always consult your pediatrician, family doctor, or a qualified pediatric dietitian. They can assess your individual baby's readiness, nutritional needs, and any specific health considerations. Do not make feeding decisions based solely on information found online, including this article.