Banana Pancakes
These are such a quick, easy and healthy breakfast. They go well with some greek yoghurt for your baby to dip them in or you can add some chopped fruit or cinnamon to mix up the flavour. These are super soft and can be given to your baby from six months old.
Allergens 
Gluten Free*
Milk Free
Nut Free
Servings 5
Ingredients
- 1 tbsp coconut oil
- 1 banana ripe
- 1 egg whisked
- 22 g oats*
Instructions
- Using a fork mash your banana in a bowl.1 banana
- Add the whisked egg to the banana and mix well.1 egg
- Add the oats and mix again.22 g oats*
- Put the coconut oil into a frying pan on medium heat.1 tbsp coconut oil
- Spoon one and a half tbsp of the mixture into the frying pan to make each pancake.
- Fry for a couple of minutes on each side.
Notes
Store leftover pancakes in the fridge for 2 days or freeze them for up to 3 months.
When you’re ready to use, simply defrost overnight in the fridge and serve cold for breakfast, lunch or as a snack… or reheat straight from frozen in the microwave for 60 – 90 seconds; until hot all the way through.
Top tip: To stop the pancakes from sticking together; place a piece of baking paper between each pancake and place them into a labelled freezer bag.
Products we used in this recipe 
Open Plate