Mini pancakes are such a fun baby and kid friendly breakfast. I've recently revamped these pancakes to make them even easier to make. Just five simple ingredients!
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Table of Contents
Ingredients
- egg
- banana
- cinnamon
- rolled oats
- vanilla
- coconut oil (or any oil to grease pan)
See recipe card for quantities.
Hint: If the pan starts to smoke at any point, the temperature is too hot! Reduce to a lower temperature. I also recommend wiping the pan down between batches.
Substitutions
These pancakes are really as simple as it gets!
Variations
- Peanut butter - add 1 tablespoon smooth peanut butter to the batter
- Other fruit - finely chop up other fruit such as strawberries or blueberries and add into the batter
- Coconut - add 1 tablespoon unsweetened shredded coconut
- Lemon zest - zest 2 teaspoon of fresh lemon and mix into batter
Toppings for mini pancakes
- Fruit - mashed banana or smushed raspberries are great options
- Spread a little strawberry chia jam on top of the pancakes
- Add 1-2 tsps of smooth peanut butter on top in a thin layer
Equipment
Large non-stick pan or a griddle
Storage
These pancakes can be stored in an air-tight container in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing the pancakes, let them cool completely first before putting them in the freezer.
Top tip
How to get the perfect shape for mini pancakes?! I recommend either using a small, round metal or silicone ring to get the perfect pancake. You could also pour the batter into a ziplock bag, cut a whole in the corner, and squeeze the batter out forming a circle in the pan. Another option is using an ice cream scoop.
FAQ
Yes! Pancakes are a great option for baby led weaning once your baby is showing signs of readiness to start solids. These pancakes work well as they are sweetened naturally with banana.
Recipe
Mini Pancakes (Perfect for Baby-led Weaning and Toddlers!)
Equipment
- Blender
- 1 Non-stick frying pan or electric griddle
Ingredients
- 1 banana
- 1 egg
- ½ cup whole oats
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- 1 tablespoon oil to grease pan (coconut, olive, canola)
Instructions
- Add all of the ingredients into a blender. Blend on high speed until the batter is smooth.
- Heat up a large frying pan or griddle on medium heat. Melt the oil. Once the oil is melted, scoop out 1 tablespoon of batter onto the pan.
- Cook pancakes 2-3 minutes per side, or until golden brown on each side and cooked all the way through.
Notes
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