Your baby, or toddler, will love these almond banana crepes. They are free of grains, gluten, dairy, soy and refined sugar. Those are the kind of crepes your baby can eat (almost) every morning without any issues. All the ingredients are good for him.
Even though they may sound complicated to make, they aren’t. The tip here to successfully do them is to cook them on low heat in a non-stick skillet and use a little oil or grass-fed butter.
Noah loves them and can eat almost the whole batch on his own haha!
You can serve them with diced fruits, applesauce or even a little pure maple syrup or blackstrap molasses for extra minerals and sweetness, although the pancakes are naturally sweet as they are made with banana.
Almond butter is used in the recipe for extra nutrition but you can omit it or replace it with another nut butter. Note that peanut butter is not a nut but a legume. It can also cause an allergic reaction so use with care if you have never given it to your infant.
Hope your little one enjoy this recipe!
- ½ medium ripe banana, peeled and chopped
- 1 pastured egg (or 2 egg yolks)
- 1 tbsp almond butter
- Pinch cinnamon
- Coconut oil or grass-fed butter, for cooking
- In a small blender, blend all ingredients until smooth.
- Melt coconut oil or butter in a large non-stick skillet, or griddle, over low heat.
- Pour small amounts of the batter into the skillet, about 1 tablespoon, trying to not have your batter touching each other.
- Cook until the pancake has set and the edges start to change color, about 3 minutes. Then, flip the pancake over and cook until cooked through, about a minute.
- Serve the pancakes on its own or with your child's favorite toppings.