I’ve been having so much fun letting our baby girl explore new foods these past few months! We’ve quickly come to love baked oatmeal fingers as a simple breakfast classic. They’re easy for her to hold in her tiny hands and I love that I can prepare a batch of them at the beginning of the week to grab for a smoother breakfast routine in the morning. This week I decided to mix things up with these spinach banana pancakes.
The ingredients for these spinach banana pancakes are pretty similar to the baked oatmeal fingers, with a few additions. They’re perfect for baby led weaning! I do have a few call outs for first time parents. Please be sure these ingredients have already been introduced to your baby! One or two new foods at a time are alright, but we want to be sure that if baby has a reaction we can narrow down the cause. Another call out is just to watch for added sugars. This time around I used a nut milk rather than cow’s milk. While milk alternatives can be great, they also often sneak in added sugars that your baby doesn’t need.
One last call out that’s really more of a time-saver for me that I also do for the oatmeal is use frozen bananas! I can’t be bothered to have fresh bananas on-hand all the time. I buy them in bulk and when they’re ripe, I peel them, cut them in half, and freeze them for a later use. Before I make a recipe I defrost them, so theyre’ soft for mashing.
It’s also important to blend your ingredients on a low speed! Too high of a speed will create heat and may start cooking your pancakes in the blender!
Again, my favorite resource for baby led weaning is Solid Starts. I’ve learned so much from their app and website. Both of these recipes are great for your baby after they’ve mastered their ‘pincer grasp’ and can properly hold small foods. Serve with nut butter or yogurt!
- 1 c oats
- 1 c fresh spinach
- 1 banana
- 1/2 c milk
- 1 egg
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp coconut oil
- In a blender, pulse oats until they become a fine, flour consistency.
- Add the rest of your ingredients to the blender and blend at a low speed until smooth.
- Heat a large skillet at medium heat with butter or oil. Dollop pancake mixture on in 1-2 tablespoon rounds.
- Flip when the pancakes begin to bubble.
- Cool and enjoy!
Store in the refrigerator for up to one week.
Amount Per Serving: Calories: 68Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 151mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.