Perfect for baby-led weaning or a healthy toddler breakfast! Made with simple, whole-food ingredients like banana, oats, and milk (you can even use breastmilk or formula!), these pancakes are soft, nutrient-dense, and naturally sweet.

Add a handful of spinach for extra greens, and cook them in grass-fed butter for healthy fats. A quick, no-fuss recipe your little one will love!

I like to pair these with some fruit for fiber and antioxidants, and eggs or plain, full-fat Greek yogurt for some protein and healthy fats.

Banana Oat Blender Pancakes

Ingredients:

• 1 medium banana
• 1 egg
• 3/4 cup organic gluten-free oats
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 cup milk (can use breastmilk, formula, regular grass-fed organic milk, or plant-based milk of choice)
• Optional handful of spinach
• Unsalted grass-fed butter for cooking

Directions:

1. Blend banana, egg, oats, vanilla, cinnamon, milk, and (optional) spinach together.
2. Melt butter on a pan over medium heat, then cook pancakes on each side.
3. Let cool and serve.

*Pancakes should stay in fridge for 3-4 days in an airtight container. Or they will stay fresh in the freezer for up to 3 months.

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