Avocado Banana Pancakes are a healthy complementary food snack suitable for babies 6 months and older. They have a soft, easy-to-digest texture and can be served as a finger food or pureed food. The combination of banana, avocado, egg, and a little organic rice flour makes these pancakes nutrient-dense and full of benefits.
Ingredients (for 2–3 small servings):
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1 ripe banana (medium size)
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½ ripe avocado (medium size)
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1 egg
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1 tbsp organic rice flour
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Unsalted butter enough for baking
How to Make Avocado Banana Pancakes for baby weaning food:
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Puree the Fruit
Mash the banana and avocado with a fork or blender until completely smooth. Set aside.
Tips: Leftover avocado can be used as a side dish for mashed avocado. -
Mix the Dough
Beat the eggs, then add the mashed banana and avocado. Mix well. Add the rice flour and stir until the mixture is evenly combined and free of lumps. -
Cooking Pancakes
Heat a small nonstick frying pan with a little unsalted butter. Scoop out a ladleful of batter and form a small pancake. Cook over low heat until both sides are cooked through, but avoid over-browning to keep them soft for your baby. -
Serve
Serve the pancakes warm. They can be served as finger food or with mashed avocado on the side for babies who are still on solid foods.
Nutritional Benefits of This Snack:
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Banana
A source of complex carbohydrates, fiber, and potassium for energy and the digestive system. -
Avocado
Healthy fats and vitamin E are important for brain development and the immune system. -
Egg
Rich in protein and choline, it supports the growth of the baby's brain and cells. -
Organic Rice Flour
Easy to digest, gluten-free, and gentle on baby's stomach.
📌 Additional Tips:
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Suitable for baby weaning food for 6-month-olds , both puree and BLW methods.
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Store leftover pancakes in the refrigerator for up to 24 hours, reheat briefly before serving again.
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It can also be made into mini pancakes as a snack idea when traveling.
