Baby and toddler recipes

๐ŸŒ Ripe plantain pancakes

Naturally sweet pancakes made with very ripe plantain, egg and oats, inspired by Caribbean and West African kitchens. Soft, filling and full of potassium and fibre.

From 7 monthsPrep 5 minCook 10 minFreezes wellContains: Egg, Gluten

Makes about 8 small pancakes

Ingredients

Method

  1. Mash the plantain very well, or blend it smooth.
  2. Mix in the egg, blitzed oats and nutmeg to make a thick batter.
  3. Heat a little coconut oil in a non stick pan on a medium low heat.
  4. Drop tablespoons of batter into the pan and flatten slightly.
  5. Cook for 2 to 3 minutes each side until golden and set all the way through.
  6. Cool and cut into strips.

Serving it to your baby

From 7 months, cut into finger strips. Plantain pancakes can be denser than banana ones, so keep them thin so they stay soft. From 10 months, cut into bite sized pieces.

For the rest of the family

Serve adult portions with a spoon of yoghurt, a sprinkle of cinnamon and a little honey or maple syrup.

Storing and reheating

Keep in the fridge for up to 2 days, or freeze for up to 2 months. Reheat until hot, then cool before serving.

How to introduce egg ยท How to introduce gluten

Weaning with OBubba

Plan meals and log what your baby loved.

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Questions parents ask

Can babies eat plantain?

Yes. Ripe plantain cooked until soft is a lovely first food, sweet and easy to mash or serve in strips.

Why use very ripe plantain?

The riper it is, the sweeter and softer it becomes, which gives a better batter with no added sugar.

OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).