3-ingredient banana pancakes

Name: 3-ingredient banana pancakes
Total time: 20 min
Yield: About 8 small pancakes
Ingredients: 1 ripe banana; 1 egg; 3 tbsp (about 25 g) plain rolled or quick oats; 1 tsp vegetable oil

Soft little pancakes made from ripe banana, egg and blended oats, with no sugar or salt. Offer them once your baby has had egg (and oats) on their own without a reaction.

From: 6 months
Time: 20 min
Makes: About 8 small pancakes

Contains egg

Ingredients

1ripe bananayellow with brown speckles, so it mashes easily
1egg
3 tbsp (about 25 g)plain rolled or quick oatsno added sugar or salt
1 tspvegetable oilfor the pan

Steps

1Wash your hands. Rinse the banana under running water, even though you'll peel it.
2Blend the oats until they look like fine flour, so there are no dry flakes left.
3Mash the banana in a bowl until smooth, then whisk in the egg and the blended oats. Don't add sugar, honey, syrup or salt. The batter contains raw egg, so don't let your baby taste or lick it.
4Heat the oil in a pan over medium-low heat. Add tablespoons of batter, spreading each into a pancake about 8 cm (3 in) across.
5Cook for 2 to 3 minutes until the underside is golden and the top has set, then flip and cook for another 1 to 2 minutes. They're done when the middle is set all the way through, with no wet batter: tear one open to check. Egg dishes should reach 160°F (71°C).
6Let them cool on a plate for a few minutes, then cut them for your baby's stage and check the temperature before serving.

How to serve it by age

6 months+

Offer only after egg has been introduced on its own. Cut each pancake into strips about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in). Each strip should squash easily between your thumb and finger.

9 months+

Cut into pieces no bigger than about 1 cm (just under ½ inch) for pincer-grasp practice, or keep serving strips.

12 months+

Serve whole small pancakes, strips or bite-sized pieces about 1 cm (just under ½ inch), topped with mashed fruit, or plain yogurt once dairy has been introduced on its own, instead of syrup or honey.

If your baby reacts

This recipe contains egg. Introduce one new allergen at a time, mixed into a food your baby already eats, before serving it in a dish with other new foods. Contact your pediatrician, GP or health visitor if you notice mild signs after eating, such as a few hives or a little vomiting. See signs of a reaction.

Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.

Leftovers and the rest of the family

Storing it

Cooked pancakes keep for 3 to 4 days in a covered container in the fridge, or 2 to 3 months in the freezer. Reheat only once, until steaming hot, 165°F (74°C), then let them cool before serving. Throw away anything left in your baby's bowl. Don't leave pancakes at room temperature for more than 2 hours, or 1 hour if it's hotter than 90°F (32°C).