Egg-free blueberry and banana pancake

This recipe is perfect for babies, especially for those allergic to eggs like mine!

These pancakes are soft, naturally sweet, and easy to chew. The recipe is super simple fast to make and your little one will love it!

Ingredients:

• 1 ripe banana (mashed)
• ½ cup milk (breast milk, formula, or any plant-based milk)
• ½ cup whole wheat flour (or oat flour for a softer texture)
• ½ tsp baking powder (optional, for fluffiness)
• ¼ tsp cinnamon (optional, for flavor)
• ¼ cup blueberries (fresh or frozen, chopped if large)
• 1 tsp oil or butter (for cooking)

Instructions:

1. In a bowl, mash the banana until smooth.
2. Add the milk and mix well.
3. Stir in the flour, baking powder, and cinnamon (if using). Mix until just combined.
4. Gently fold in the blueberries.
5. Heat a non-stick pan on low-medium heat and lightly grease with oil or butter.
6. Drop small spoonfuls of batter onto the pan and cook for 2-3 minutes until bubbles form on the surface.
7. Flip and cook for another 1-2 minutes until golden brown and cooked through.
8. Let cool slightly before serving.

These pancakes are soft enough for babies to self-feed. You can store leftovers in an airtight container in the fridge for up to 2 days or freeze them for later!