Baby’s First Pancakes
Kelly Jones, MS, RD, CSSD
Is your little one self-feeding? Here’s a balanced and nutrient dense staple to include in your infant and toddler’s diet.
This recipe was reprinted with permission from Kelly Jones, MS, RD, CSSD.
|1 medium||Ripe banana, mashed|
|3 Tbsp||Iron-fortified infant oat cereal|
|1/8 tsp||Ground cinnamon|
Separate the egg white and yolk into two small mixing bowls.
Mix the mashed banana, cereal and cinnamon with the egg yolk.
Whisk the egg white vigorously until it is foamy, before folding into the rest of the mixture.
Heat an eco-friendly non-stick pan over low-medium heat and lightly coat with preferred cooking oil, such as avocado oil.
Add 2 tbsp of batter at a time to the pan to form pancakes. Cover the pancakes and cook for 1-2 minutes. Once bubbles begin forming, flip the pancake. Reduce heat to low, cover and cook an additional 2 minutes.
Let cool before serving to your child, or before storing in the refrigerator up to 4 days or freezer up to 3 months.
- Calories: 76
- Total fat: 1.9 g
- Saturated Fat: 0.4 g
- Sodium: 20 mg
- Carbohydrate: 13 g
- Dietary Fiber: 1 g
- Protein: 2.7 g
Grain: 0.25 oz
Fruit: 0.25 cup