Getting eggs into an infant starting out on solids can be tricky. Something many parents struggle with, myself included. Once babies are established on solids, it’s important to introduce the top allergen foods, but sometimes that can prove to be a challenge in itself. Whole eggs, when cooked scrambled, fried, in an omelet, etc. can have a chewy texture that makes it challenging for a baby to eat without teeth.
Using eggs as an ingredient in foods offered to your child is a much easier way to ensure they actually eat the egg, and get the exposure to this allergen. French toast is one of my favourites to offer my son, which actually inspired me to create this recipe. My Baby Banana Pancakes uses iron-fortified infant cereal which surpasses the iron content of french toast, and its softer texture makes it ideal for those who are still gumming their meals.
Author: Andrea Carpenter, RD
Recipe Type: entree (first foods)
Serving: 12 pancakes
1 ripe organic banana
2 large eggs
1/4 cup iron-fortified infant cereal
1/4 teaspoon vanilla extract
Sprinkle of ground cinnamon
Organic coconut oil (for frying)
In a bowl, mash the banana with a fork, add the eggs and combine.
Stir in cinnamon and vanilla.
Gradually add in the iron-fortified infant cereal and mix until fully combined.
Heat a non-stick skillet on medium heat and add a drizzle of coconut oil.
Drop the batter into desired pancake sizes and cook for 1-2 minutes, or until cooked through and golden brown.