Banana Pancakes are one of our favorite breakfast recipes. If you've followed us since the beginning, you know that this recipe has been a staple in my house since my kids began eating at 6 months of age!
We love using a cookie cutter to cut the pancake into a fun shape, and if your tot is old enough (2-3+), offer some almond or sunflower seed butter on the side and an appetizer spreader (those rounded mini dull knives used for cheese and spreads). Let your little one spread the nut butter (or butter or jelly) around themselves! Just be careful they aren’t eating a big glob of almond butter at once, as it can be a choking hazard.
Baby can enjoy these as well. Cut into slices so they can easily pick up!
Practice serving them cut into small pieces, strips, wedges, fun cookie cutter shapes, or whole with toddlers and kids to practice different fine motor skills.
Here’s how you make it:
Check out some of the other variations to the recipe below.
These can be refrigerated for 3-4 days or frozen for 4-6 months, so feel free to double or triple the recipe to have extras for easy weekday breakfasts! Just thaw and reheat in the toaster oven on convection or in the microwave before serving.
You can also mix it up by simply changing the toppings! Some good options are:
When making the blueberry variation, keep the blueberries out of the blender and wait to add to the completed batter.
Megan and Judy, co-owners of Feeding Littles, bring you helpful info on food, nutrition, picky eating, and feeding young children. Megan McNamee MPH, RDN is a Registered Dietitian Nutritionist based in Scottsdale, Arizona. Judy Delaware, OTR/L is an Occupational Therapist specializing in feeding therapy with children 3 and under in Boulder, Colorado. Megan and Judy are both moms of two and love helping families develop a healthy appetite for all foods!