Banana Allergen Pancakes

Prep 5m Cook 15m Total 20m easy

breakfastbananapancakeallergen-introductionbaby

Method

1
Mash bananas smooth in a mixing bowl.
Uses: ripe bananas
2
Whisk in eggs until combined.
Uses: eggs
3
Stir in peanut butter until fully incorporated.
Uses: peanut butter

Note: no streaks — it should disappear into the batter
4
Add yogurt and stir through.
Uses: whole milk yogurt
5
Stir in flour, ground nuts, and cinnamon if using.
Uses: wheat flour, finely ground mixed nuts, cinnamon
6
Let the batter rest. ⏱ 3m
7
Check texture. Loosen with 1 tsp at a time only if needed.
Uses: water

Note: thick but spoonable, not pasty
8
Heat a lightly oiled nonstick skillet over low to medium-low heat.
9
Spoon small portions into the pan. Cook the first side until set. ⏱ 3m
10
Flip and cook the second side. ⏱ 2m
11
Transfer to a wire rack to cool briefly before stacking.
Note: stacking hot makes them sticky

For introducing common allergens to a baby in one pancake — wheat, egg, peanut, tree nuts, dairy. Recipe-as-written is the double batch (~12–16 small pancakes); scale servings to 1 for the original single-baby portion.

Keep the nut mix finely ground. Bigger walnut or pistachio bits make the texture worse and can break the pancakes.

Don't stack hot. Let steam escape on a rack first or they go sticky.

**Eating window.** Within 1–2 hours: leave at room temp once cooled. Beyond that, refrigerate fully cooled, then reheat gently or serve cold.

**Holding the batter.** Up to ~3 hours covered in the fridge is fine — raw egg and flour are involved, so don't leave the mixed batter at room temp. Stir before cooking; loosen with 1–2 tsp milk or water if it has tightened. Beyond 3 hours, cook the pancakes first and refrigerate cooked.