🍌 BLW Diaries Day 7 – Banana Spinach Pancakes 💚

Ingredients (makes ~12–15 mini pancakes)

• 1 ripe banana
• ½ cup rolled oats
• 1 egg
• 1 handful spinach
• ½ tsp ground cinnamon
• ½ tsp baking powder
• A drop of vanilla extract
• Butter for frying

Serve with:

• Greek yogurt
• Mashed raspberries

Method

1. Blend all the ingredients until smooth.
2. Preheat a lightly greased non-stick pan over medium heat.
3. Spoon out tablespoon-sized portions of batter to form small pancakes. (Tip: use a sauce bottle with a wide nozzle to create perfectly round pancakes!)
4. Cook until bubbles appear on the surface, then flip and cook the other side for about 1 minute or until golden.
5. Serve warm with Greek yogurt and mashed raspberries.

Baby & Storage Notes

👶🏼 Suitable from 6 months+

❄️ Keep in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.

💡 Tip: For younger babies, skip the vanilla extract or use cinnamon only.