Egg-Free Banana Pancakes for Baby
Banana, oats and ground flaxseed pancakes with no egg, for babies who haven't started egg yet or need to avoid it. Soft enough for finger strips.
Ingredients
Makes about 6 small pancakes
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Method
- 1
Mash the banana until smooth, then stir in the flax mixture, oat flour, baking powder and milk to make a thick batter. Rest 3 minutes.
- 2
Heat the oil in a non-stick pan over low-medium heat. Add 2 tbsp of batter per pancake.
- 3
Cook 3 minutes, until the base is set and golden, then flip.
- 4
Cook 2–3 minutes more, until the center springs back and no wet batter remains. Egg-free pancakes take a little longer to set.
- 5
Cool to lukewarm and check the temperature before serving.
Serve it by age
7–8 months
Cut soft strips about the length and width of an adult finger to hold in a fist.
9–12 months
Cut into small, soft pieces for pincer practice.
12 months+
Serve whole mini pancakes with plain yogurt and soft fruit.
health_and_safetyAllergens
None of the top 9 allergens. Oats may contain wheat. Serving with yogurt, or the whole-milk swap, adds milk.
sync_altSwaps
- swap_horizUse 1 tbsp ground chia seeds instead of flaxseed.
- swap_horizUse whole milk (contains milk) instead of breast milk or formula for toddlers.
kitchenStorage
Fridge 3 days. Freeze in a single layer, then bag, up to 2 months. Reheat until hot through, then cool before serving. If you plan to freeze, use formula, water or fresh breast milk that has never been frozen.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
