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baby friendly banana protein pancakes spread out on a blue plate with berries and peanut butter

Baby Banana Pancakes (with protein)

Made in a blender with just a few ingredients, these banana pancakes for babies and toddlers make for a delicious and filling snack or meal. Fluffy and moist, if you are looking for a baby led weaning pancakes recipe, this is it!
Course breakfast, lunch, snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 18 pancakes
Calories 48kcal


  • 1 cup (100g) rolled oats
  • 2 medium eggs
  • 1 cup (240g) mashed banana (2-2.5 medium)
  • ½ cup (120g) whole fat ricotta
  • 1 teaspoon cinnamon
  • 1 tablespoon hemp seeds


  • Add oats into a food processor/blender first and the rest of the ingredients minus hemp seeds. Blend until smooth. Stir in hemp seeds. Let the batter sit for 5 minutes in the blender while you heat your pan.
  • Add oil/butter to a griddle or large nonstick pan and place over medium heat. Drop 1-2 spoonfuls of pancake batter into the pan. Cook for about 1-2 minutes or until golden brown and tiny bubbles appear around the edges. You can gently lift a corner and peek. Using a thin spatula flip and cook 1-2 minutes more (see note).


Keep the pancakes small. I suggest adding 1-2 tablespoons of batter for each pancake.  They will cook faster and be easier to flip. You can make them bigger but will need to adjust cooking time. Do NOT raise the heat to make them cook faster. Otherwise you’ll end up with pancakes that are burnt on the outside but still uncooked in the middle.
Storage suggestions:
Transfer to an airtight container and keep in the fridge for 3-5 days. These banana protein pancakes will become dense so I suggest reheating in the microwave (30 seconds at a time) or in the skillet until warmed through.
Freeze for up to 3 months.


Calories: 48kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Trans Fat: 1g | Sodium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Calcium: 22mg | Iron: 1mg