1. Prepare the cantaloupe: wash, remove the rind and seeds, then cut into very small, thin sticks (matchstick or small wedge pieces) about 5–7 mm wide so a 10+ month toddler can hold and gum them safely.
2. Make the batter: in a small bowl, whisk the egg until combined. Add the millet flour and a pinch (about 1 g) of ground cinnamon, then gradually mix in 40–50 ml water until you have a thick batter that drops slowly from a spoon but holds shape (adjust water slightly if needed).
3. Heat a small non-stick pan over low–medium heat and add half of the olive oil (about 2–3 g) spreading it to coat the surface.
4. Spoon small rounds (about 3–4 cm diameter) of batter into the pan—make them small enough for little hands to pick up. Cook for 2–3 minutes until the bottom is golden and bubbles appear on top.
5. Flip carefully and cook the other side for another 2–3 minutes until cooked through and lightly golden. Transfer to a plate and repeat with remaining batter, adding the rest of the oil if needed.
6. Cool the mini pancakes to lukewarm. Serve each pancake with 1–2 thin cantaloupe sticks tucked into the pancake or served alongside as finger-food; the cantaloupe provides a juicy, soft contrast and encourages grasping and self-feeding.
7. For baby-led weaning safety: offer only when seated upright and supervised at all times. Make sure pieces are soft, small enough to hold, and that your toddler can handle textures similar to these. If introducing egg or millet for the first time, follow standard allergy-introduction guidance and wait 2–3 days after introduction before adding other new foods.

Short summary

These small millet pancakes with cantaloupe sticks are a baby-led weaning friendly breakfast for babies 10+ months: soft, easy to grasp, mild-flavoured, and quick to make. Millet gives a gentle grain base while cantaloupe adds natural sweetness and hydration.

Storing options

Store cooled pancakes in an airtight container in the refrigerator for up to 48 hours. Reheat gently in a warm pan (no oil) or microwave briefly until lukewarm, then cool before serving. Cut cantaloupe fresh each time for best texture and food safety; refrigerate cut cantaloupe in an airtight container and use within 24 hours.

Allergies & Side effects

Contains egg. Introduce new allergens (egg, millet) one at a time and watch for reactions. Avoid adding salt or honey for babies under 1 year. Always supervise your toddler while eating and ensure pieces are an appropriate size and softness to reduce choking risk.