Babys First Pancakes
Kelly Jones, MS, RD, CSSD
Is your little one self-feeding? Heres a balanced and nutrient dense staple to include in your infant and toddlers diet.
This recipe was reprinted with permission from Kelly Jones, MS, RD, CSSD.
Ingredients
1 large | Egg |
1 medium | Ripe banana, mashed |
3 Tbsp | Iron-fortified infant oat cereal |
1/8 tsp | Ground cinnamon |
Directions
-
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.
Nutritional Information
- 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
Myplate Equivalents
Grain: 0.25 oz
Fruit: 0.25 cup
Vegetable: 0
Dairy: 0