Banana Pancakes with Yogurt
A Soft and Easy Breakfast for Toddlers
Transform breakfast or snack time into a delightful experience with these soft, fluffy Banana Pancakes topped with creamy yogurt. Ideal for tiny hands and growing taste buds, this recipe is not only delicious but also packed with nutrients essential for toddlers’ development.
Age
Suitable for toddlers 1 year and older.
Difficulty
Easy
This recipe requires minimal skills.
Total time
20 minutes
Servings
Makes about 8 small pancakes
Dietary Needs
Gluten-free, Dairy-free, Vegetarian
Ingredients
- 1 ripe banana
- 1 cup all-purpose flour (or substitute gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk (can substitute with breastmilk, formula, or a dairy-free alternative)
- 1/2 teaspoon vanilla extract
- Plain yogurt for topping
- Optional: A sprinkle of cinnamon or nutmeg
Equipment
- Mixing bowl
- Fork or potato masher
- Whisk
- Non-stick skillet or griddle
- Spatula
Instructions
- Mash the Banana: In a mixing bowl, mash the ripe banana thoroughly using a fork or potato masher.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add a sprinkle of cinnamon or nutmeg if desired.
- Combine Wet and Dry Ingredients: Beat the egg into the mashed banana, then stir in the milk and vanilla extract. Gradually mix the dry ingredients into the wet ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Pour small rounds of batter onto the skillet. Cook until bubbles form on the surface, then flip with a spatula and cook until golden brown on the other side.
- Serve with Yogurt: Let the pancakes cool to a safe temperature. Serve with a dollop of plain yogurt on top or on the side for dipping.
Remember, when introducing new foods to your baby, it’s crucial to monitor for any signs of allergies or intolerances. Introducing one new food at a time can help identify any potential issues. If using formula or breastmilk, consider the added nutritional benefits and choose what aligns best with your feeding practices.
Feeding Tips
- Cut pancakes into bite-sized pieces or strips that are easy for your toddler to pick up and eat.
- Introduce one new ingredient at a time and watch for any signs of food allergies or sensitivities.
- Involve your toddler in the cooking process, such as mashing the banana or stirring the batter, to make mealtime more engaging.
Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Freeze pancakes between layers of wax paper in a freezer-safe bag for up to 1 month. Reheat in the toaster or microwave until warm.
Nutrition
Please note that the following is an estimate based on generic ingredients. Actual nutritional values may vary.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 100-120 |
| Protein | 3g |
| Carbohydrates | 20g |
| Dietary Fiber | 1g |
| Sugars | Natural from banana |
| Fat | 2g |
| Sodium | 200mg |
| Vitamin A | Varies with milk |
| Vitamin C | 2% DV |
| Calcium | Varies with milk |
| Iron | 5% DV |
Notes
- Adjust the type of milk based on dietary needs or allergies.
- For younger toddlers, ensure the pancake pieces are small enough to avoid choking hazards.
Conclusion
Banana Pancakes with Yogurt are a wonderful way to start the day or enjoy a nutritious snack. This easy, versatile recipe is sure to become a favorite, providing a delicious way to incorporate fruits and dairy into your toddler’s diet. Enjoy the smiles and satisfaction as your little one dives into these healthy, homemade pancakes.
