Peachy Banana Baby Pancakes
Soft, fluffy, and naturally sweetened, Peachy Banana Baby Pancakes are the perfect wholesome treat for little ones and adults alike. Made with ripe banana and peach for a burst of fruity flavor, these mini pancakes are enriched with rolled oats and a hint of vanilla for a nutritious, fiber-packed breakfast or snack. Quick to prepare and made with simple pantry staples like milk, egg, and a touch of baking powder, these kid-friendly pancakes cook up golden and tender in minutes. Ideal for baby-led weaning or a toddler-approved meal, they’re easy to customize with your favorite toppings, from creamy yogurt to a dash of cinnamon. Plus, they’re perfectly portioned at 2-3 inches, making them easy for tiny hands to enjoy. Try this quick and healthy recipe that’s naturally gluten-free (if using certified oats) and effortlessly adaptable for any dietary preference!
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Recipe Information
Ingredients
- 1 medium ripe banana
- 1 medium ripe peach
- 1 large egg
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 tablespoon milk (dairy or non-dairy)
- 0.5 teaspoon vanilla extract
- 1 teaspoon coconut oil or butter
Instructions
Peel the banana and peach. Cut the peach into small chunks and mash both the banana and peach in a medium-sized mixing bowl until smooth; small lumps are fine.
Add the egg, rolled oats, baking powder, milk, and vanilla extract to the mashed fruit. Stir until combined, letting it sit for 2-3 minutes to allow the oats to absorb moisture and slightly thicken the batter.
Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter to lightly grease the surface.
Spoon a tablespoon of batter onto the skillet for each pancake. Use the back of the spoon to gently shape the batter into small, circular pancakes about 2-3 inches in diameter.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip each pancake and cook for another 2-3 minutes until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed. Lower the heat slightly if the pancakes are browning too quickly.
Allow the pancakes to cool to a safe temperature before serving. Enjoy them as-is or top with a little yogurt or a sprinkle of cinnamon for extra flavor!
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 28.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
