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20M Total Time
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10M Prep Time
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4 Ingredients
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3 Servings
Is your little one self-feeding? Here’s a balanced and nutrient dense staple to include in your infant and toddler’s diet.
This recipe was reprinted with permission from Kelly Jones, MS, RD, CSSD.
Kelly Jones, MS, RD, CSSD
Directions
Separate the egg white and yolk into two small mixing bowls.
Mix the mashed banana, cereal and cinnamon with the egg yolk.
Whisk the egg white vigorously until it is foamy, before folding into the rest of the mixture.
Heat an eco-friendly non-stick pan over low-medium heat and lightly coat with preferred cooking oil, such as avocado oil.
Add 2 tbsp of batter at a time to the pan to form pancakes. Cover the pancakes and cook for 1-2 minutes. Once bubbles begin forming, flip the pancake. Reduce heat to low, cover and cook an additional 2 minutes.
Let cool before serving to your child, or before storing in the refrigerator up to 4 days or freezer up to 3 months.
Ingredients
- 1 Large egg
- 1 medium ripe banana, mashed
- 3 Tbsp Iron-fortified infant oat cereal
- 1/8 tsp Ground cinnamon
Per serving:
- Calories 76
- Total Fat 1.9 g
- Saturated Fat 0.4 g
- Sodium 20 mg
- Carbohydrate 13 g
- Dietary Fiber 1 g
- Protein 2.7 g
Protein
Grain
Fruit
Vegetable
DairyTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.