These strawberry banana pancakes are a breakfast win for the whole family, especially your littlest eaters. They’re soft, fluffy, naturally sweet, and made with clean, wholesome ingredients. They are gentle on tiny tummies and totally approved by picky toddlers (and moms!).
Adalyn devours these, and not gonna lie—I do too hehe. They’re gluten-free, dairy-free, refined sugar-free, and come together in just minutes with a few simple pantry staples. Whether you’re doing baby-led weaning or just need a quick, nutritious breakfast, these pancakes check every box.
And yes, they’re great for adults too. I often make a double batch and snack on them with a little almond butter or with a drizzle of maple syrup. SO good.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why These Pancakes Are a Hit:
- Naturally sweetened with banana and strawberries
- Perfectly soft for babies and toddlers
- Only 6 ingredients
- Made with oat flour for a wholesome, fiber-rich base
- Ready in under 10 minutes
- Easy to store and freeze for meal prep
What You Will Need
- 1 large ripe banana (the riper the better!)
- 4 large organic strawberries, diced 🍓
- 1 large egg (organic, pasture-raised)
- 1/4 cup organic oat flour
- Pinch of salt
- Pinch of baking powder (optional, for a little extra fluff!)
How To Make Them
- In a mixing bowl, mash the banana really well until smooth.
- Add the egg, oat flour, salt, and baking powder (if using). Whisk until a smooth batter forms.
- Gently fold in the diced strawberries.
- Heat a skillet over medium heat and grease with a little butter or avocado oil. (I use my Caraway non-toxic pan—code KATIELADY10 saves you major $$$!)
- Scoop the batter into small pancakes—this makes about 6 depending on size.
- Cook for 2–3 minutes per side, until golden and cooked through.
Tip: Smaller pancakes are easier for babies to grasp and flip.
Storage Tips:
Freezer: Let cool completely, then freeze in a single layer. Once frozen, transfer to a bag. I like to use the reusable silicone ones & avoid plastic. Reheat in the toaster or microwave!
Fridge: Store in an airtight container for up to 3 days.
Are These Safe for Babies?
Yes! These are super soft and free from common allergens (no gluten, dairy, or refined sugar). As always, make sure your baby is developmentally ready for solids and adjust the size/shape for their age.
FAQ’s
Can I make these egg-free?
You can try a flax egg, but they may be a little more fragile. Use 1 tbsp ground flax + 2.5 tbsp water and let it sit for 5 min.
What if I don’t have oat flour?
Just blend rolled oats in a blender until fine. It works the same! You can also use all-purpose.
Can I add more fruit or toppings?
Totally! Blueberries or diced peaches are great add-ins. For older kids, serve with almond butter or a drizzle of maple syrup.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These baby-friendly strawberry banana pancakes are just one of those feel-good recipes I keep coming back to. Whether it’s for a toddler breakfast, baby-led weaning meal, or a quick weekday bite for me, they’re always a hit. 💛
Let me know if you try them—tag me @cookingkatielady and share your little one’s reaction!
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Description
These strawberry banana pancakes are a breakfast win for the whole family, especially your littlest eaters. They’re soft, fluffy, naturally sweet, and made with clean, wholesome ingredients. They are gentle on tiny tummies and totally approved by picky toddlers (and moms!).
Ingredients
Instructions
-
In a mixing bowl, mash the banana really well until smooth.
-
Add the egg, oat flour, salt, and baking powder (if using). Whisk until a smooth batter forms.
-
Gently fold in the diced strawberries.
-
Heat a skillet over medium heat and grease with a little butter or avocado oil. (I use my Caraway non-toxic pan—code KATIELADY10 saves you major $$$!)
-
Scoop the batter into small pancakes—this makes about 6 depending on size.
-
Cook for 2–3 minutes per side, until golden and cooked through.
Nutrition Facts
Nutrition Facts
Servings 3
Serving Size 2 pancakes
- Amount Per Serving
- Calories 106kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.7g4%
- Cholesterol 71.7mg24%
- Sodium 119.2mg5%
- Total Carbohydrate 16.7g6%
- Dietary Fiber 2.5g10%
- Sugars 6g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
