Extra ingredients: Whole wheat flour (30), Egg (50), Ground cinnamon (1)

1. Peel the banana and finely grate the carrot.
2. Mash the banana in a bowl until smooth and gently stir in the grated carrot.
3. Add the extra ingredients listed above; mix until just combined to maintain a light texture.
4. Heat a non-stick pan over medium-low heat and lightly grease if necessary.
5. Spoon small amounts of the mixture onto the pan to form mini pancakes; cook for 1-2 minutes on each side until lightly golden.
6. Remove from pan and allow to cool to a safe temperature before serving.
7. Serve as toddler-friendly finger foods ideal for breakfast and baby-led weaning.

Summary

These mini pancakes offer a balanced breakfast that combines the natural sweetness of banana with the gentle crunch of carrot, making them perfect for self-feeding toddlers.

Storing Options

Store leftovers in an airtight container in the refrigerator for up to 24 hours; reheat gently before serving.

Potential Allergies

This recipe contains egg; please ensure your toddler is not allergic to eggs or any of the extra ingredients.

Side Effects

Ensure the pancakes are thoroughly cooled and cut into appropriate sizes to minimize choking hazards.