Baby-Led Weaning Mini Pancakes
Small, soft pancakes sized for little hands, made without added sugar or salt. They use mashed banana as a natural sweetener and binder, with full-fat whole milk and egg for nutrition. A good option for babies from around six months who are starting to self-feed. The banana does three jobs: it sweetens naturally, it binds in place of extra egg, and it adds potassium and fibre. Keep them small (around 5cm in diameter) so they are easy to grip.
Ingredients
- 1 medium (1 medium)ripe banana, mashed
- 1 (1)large egg
- 100ml (3.5fl oz)whole milk
- 100g (3.5oz)plain flour
- 1 tsp (1 tsp)baking powder
- small knob (small knob)unsalted butter, for the pan
Method
- 1
Mash the banana thoroughly in a bowl until there are no large lumps.
Use the ripest banana you have -- very ripe bananas are sweeter and mash more smoothly. - 2
Add the egg and milk and whisk together.
- 3
Sift in the flour and baking powder and stir until a smooth, thick batter forms.
- 4
Heat a non-stick pan over a low-medium heat and melt a small amount of unsalted butter.
- 5
Drop 1 tablespoon of batter per pancake into the pan. Cook 3--4 at a time.
- 6
Cook for 2 minutes until the tops are set and the bottoms are golden. Flip and cook for a further minute.
- 7
Cool completely before serving to your baby. Check each one passes the finger-squash test.
The finger-squash test: each pancake should squash easily between two fingers. If it springs back, cook for a little longer.
Pro Tips
- →Always cool to room temperature before giving to a baby -- the inside stays hot longer than the outside.
- →The finger-squash test: each pancake should squash easily between two fingers.
- →Use the ripest banana you have -- very ripe bananas are sweeter and mash more smoothly.
- →These freeze well: cool completely, layer with baking paper, and freeze for up to 1 month.
Topping Ideas
Questions & answers
From what age are these suitable?⌄
Can I add toppings?⌄
My baby has a wheat allergy -- can I substitute the flour?⌄
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