Banana and oatmeal pancakes (baby-friendly)

The thought behind making these originated in the need to use up a lone egg that was near its use by date and some rather brown bananas, which we don’t usually get in our house as they are gobbled up by the two biggest boys before they get that way, but with a weekend away and an extra bunch acquired whilst grandparents were visiting last week, we ended up with a mini mountain of them!

Another reason was to start thinking about recipes that will come in handy when Joel is starting to have solid food, which won’t be long off now and time is flying by so quickly. Just as we did with Andrew, we’re going to do baby-led weaning, or, as I like to think of it, just offering him food as we would eat it and letting him decide what he wants to pick up and taste. ‘Weaning’ suggests the end of breastfeeding, so I prefer to call it ‘introducing solids’, because I will continue to offer the breast until he decides he no longer needs that. Andrew took to food very quickly and loved finding his own way by getting his hands stuck in to the food on offer. I didm’t puree anything, and just made sure the foods I offered were suitable in terms of salt, sugar and potential allergens. I hope Joel will love his food as much as his big brother did when he first tried it and still does. He’ll probably just start by having a bit of veg and fruit when we’re eating them. I’ll write more about this in a post when he actually starts eating food, which may be before 6 months or after, it’s up to him to let me know when he’s ready.

Pancakes are something that I didn’t make very often for Andrew when he was starting out on food, but I know a few mums who made small scotch pancakes quite regularly, and said their babies enjoyed them because they were soft, easy to hold, easy to take out and about, and, most importantly, easy to stuff into the mouth and eat. You can make them sweet using the natural sweetness of fruits such as banana, so there’s no need for added sugar. In this recipe I decided to use oatmeal as well as flour, and I think oats and banana go well together.

These could be eaten for any meal of the day or as a snack. You could eat them plain, especially when fresh from the pan and still warm, or with something spread on them such as margarine, jam or peanut butter, or stacked up with fruits in between plus a dollop of yoghurt (and honey or syrup as a treat for grown-ups!) – they are very versatile. The recipe makes a couple of dozen, so I put some in the freezer to whip out when we need a quick snack or light meal. I doubt there will be any of this batch left by the time Joel joins in with their consumption, but Andrew was happy to give them a test run and definitely approves of their taste as well as the fun he had helping me make the batter. And here’s how we made them…..

Ingredients – makes about 20-24 small pancakes

  • 125g oatmeal
  • 250g self-raising flour
  • 175ml milk
  • 1 egg
  • 2 large ripe bananas, mashed
  • 30g margarine

Method

  1. Blend all the ingredients together using a hand-held or jug blender. I put them all in at the same time and then blended, so don’t worry about which order you put the ingredients in.
  2. Heat some olive oil in a large frying pan; when hot, drop tablespoonfuls of the mixture onto the frying pan.
  3. Cook for about 5 minutes until browned underneath.
  4. Flip them over and cook on the other side for about 5 minutes until browned underneath.
  5. Remove from pan and place on a plate with kitchen towel to soak up excess oil.
  6. Serve immediately, or leave to cool and then freeze.

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