1. Peel and mash 100 g of Banana in a bowl with a fork until mostly smooth but with small soft lumps for chewing.
2. Stir in 40 g Oat and the 50 g Egg (optional — if you prefer egg-free, leave it out and add a tablespoon of water or milk to bind) to make a thick batter.
3. Let the batter rest for 5 minutes so the oats soften and the mixture firms slightly.
4. Heat a non-stick frying pan over medium-low heat and brush lightly with about 5 g Olive oil.
5. Spoon a heaped teaspoon (≈20–25 g) of batter into the pan and flatten slightly to form small pancakes suitable for little hands.
6. Cook for 2–3 minutes until the underside is set and edges look firm, then carefully flip and cook for another 1–2 minutes until cooked through. The texture should be soft, not crispy.
7. Transfer to a cooling rack and allow pancakes to cool to lukewarm. Cut into strips or small pieces that your toddler can grasp and gum; always supervise while eating.

Summary

Soft banana-oat pancakes made for baby-led weaning (10+ months). Mild, naturally sweet, and easy for toddlers to hold and chew. Makes roughly 8–10 small pancakes depending on size. Preparation time: 15 minutes.

Storing

Store cooled pancakes in an airtight container in the fridge for up to 48 hours. Reheat until hot and then cool to lukewarm before serving. To freeze: cool, freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month; reheat from frozen.

Allergies & Side effects

Contains Egg and Oat (may contain gluten unless using gluten-free oats). Ensure your child has been introduced to these foods separately and has no known allergies. Never leave a toddler unattended while eating. Do not give honey to children under 12 months.