Vegan 4 Ingredient Blender Banana Baby Pancakes

These vegan 4 ingredient blender banana baby pancakes are great for baby-led weaning, toddlers, and mom + dad! They’re super simple to prep in big batches with just a few healthy ingredients, and easy to top + customize with your little one’s favorite flavors.

Guys I am SO excited to chat about my babe’s favorite pancakes with you!

I love these because they’re simple, nutritious, and really easy to customize with different flavors + textures with the toppings. They’re also really great for prepping in big batches – I usually double this recipe and freeze a bunch, so we’ve got them on hand for a few weeks and breakfast is super quick + easy.

Let’s talk about vegan 4 ingredient blender banana baby pancakes!

ingredients for vegan 4 ingredient blender banana baby pancakes

• Rolled oats: you’ll blend the oats to get them mostly broken down and they give the pancakes a great dense, hearty texture. Oats are a super nutritious whole grain base for these pancakes, plus they’re full of fiber, antioxidants, and calories little ones need.
• Ground flaxseed: flax provides some healthy omega-3 fats and helps to thicken the batter.
• Cinnamon: this is optional, but a little bit of cinnamon gives the pancakes more flavor and goes great with the bananas.
• Ripe bananas: bananas are the natural sweetener in this recipe. Make sure they’re super brown + spotty for optimal sweetness and digestion!
• Water: I don’t count this as an ingredient, but you need some water to bring the batter together – you could also use nondairy milk.

tips for making vegan 4 ingredient blender banana baby pancakes

• Blend the dry ingredients first. You’ll blend the oats, ground flax, and cinnamon first. It doesn’t have to be totally broken down into fine flour, but the oats should mostly be broken up – I usually blend the dry ingredients for about 1 minute.
• Adjust the liquid depending on the size of the bananas. If you use larger bananas you might need a little less water – this recipe is pretty forgiving, so you can add a little more/less liquid as you blend to get the right batter texture – you want it thick but still slightly runny.
• Let the batter rest for 15 minutes. This is an optional step, but I have noticed the pancakes will come out a little more thick + fluffy if you let the batter sit for a few minutes after blending.
• Swap half the oats for iron-fortified baby cereal for extra iron. In months 6-12 when iron needs are really high, I loved to swap half the rolled oats for Earth’s Best Organic iron-fortified oat cereal (not sponsored, we just tried that brand and really liked it!). It also gives the pancakes a much softer, more delicate texture so it’s great for little ones just starting baby-led weaning.
• Make them mini! Another tip if your babe is just starting out with solids, you can use 2 tbsp of batter instead of 1/4 cup for each pancake to make minis! They’re super easy for little hands to pick up.
• Have fun with the toppings! At Axel’s main meals we focus on iron, there’s a decent amount in these pancakes (especially if you add in some fortified cereal) so I always make sure to pair with a vitamin C rich fruit like blueberries, blackberries, and strawberries. Axel’s favorite way to eat these is warmed from the fridge for about 30 seconds, a smear of peanut butter on top, and with plenty of mashed banana on top + berries on the side.

Whether you’ve got a little one just starting baby-led weaning or if you’re in the toddler years, I hope your family loves these pancakes as much as we do at our house!

Xo,

Sara