Blueberry and Banana Pancake Recipe (Egg-free)

When my baby was younger, she had an egg allergy, so I had to get creative with breakfast ideas that she can eat and like it too. After check some other recipes on internet none of that work for me some I have to come up something a bit different that is fast, easy and healty completely egg-free — perfect for babies, toddlers, or anyone looking for a simple, wholesome start to the day.

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.
9. Done!

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!

If you try this Blueberry and Banana Pancake recipe, I’d love to hear from you! Please, share your experience your little one might just find a new favorite breakfast too ; )