These super easy mini raspberry pancakes are the ultimate baby and toddler-friendly breakfast! Made with just a few simple, wholesome ingredients, they’re naturally dairy-free, gluten-free, and nut-free — perfect even for little ones with allergies. They’re soft, easy to hold, packed with nutrition, and best of all — kids LOVE them! Bonus: they freeze like a dream, making them ideal to make ahead and store for busy mornings or meals on the go.
These fruity pancakes are especially popular in the spring and summer when berries are in season, but they’re a hit year-round thanks to frozen raspberries. They're great for baby-led weaning, school lunchboxes, or a wholesome weekend brunch for the whole family.
This recipe was inspired by my Vegan Banana Oatmeal pancakes on this site, but making some adjustments to make it more suitable for younger eaters.
These pancakes also pair well with many of the breakfast recipes on The Granola Diaries, in case you are looking for a savory dish or something else to add to a brunch spread.
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Ingredients
These pancakes use just five pantry-friendly ingredients that are naturally allergy-friendly and perfect for tiny tummies. Bananas add natural sweetness, raspberries bring tartness and vitamin C, oats make them hearty and gluten-free, eggs help bind everything, and hemp hearts give a little protein and iron boost as well as healthy fats.
- Banana – Ripe bananas provide natural sweetness and moisture to the pancakes without any added sugar. The riper, the better!
- Egg – Helps bind the ingredients together and adds a little boost of protein and choline.
- Oats – Rolled oats make these pancakes hearty and full of fiber. Use certified gluten-free oats if needed to keep the recipe truly gluten-free.
- Hemp hearts – A wonderful source of plant-based protein and healthy fats, perfect for a nutrient boost without any nuts. Feel free to omit if you do not have any on hand.
- Raspberries – Fresh or frozen raspberries add a burst of natural tartness and bright flavor, plus they’re rich in vitamin C and antioxidants.
See recipe card for quantities.
Instructions
Blend up your ingredeints, fry the pancakes, and enjoy or store for later!
- Add banana, oats, eggs, and hemp seeds to a blender.
- Blend until smooth! Allow batter to sit for about 5 minutes to thicken up.
- Add in raspberries and cook in a nonstick pan, about 3 minutes per side.
- Cook until the inside is fluffy. Enjoy!
Pro Tip: Use a mini pancake mold or cookie cutter to create fun shapes for toddlers. Freeze extras for easy breakfasts!
Substitutions/Variations
This recipe is already free from gluten, dairy, and nuts, but here are a few other swaps that work well too:
- Use flax seeds instead of hemp hearts.
- Sub frozen raspberries for fresh — just don’t thaw them first.
- Add a pinch of cinnamon and a half teaspoon of vanilla for extra flavor
Equipment
You make this pancake batter in a blender and then fry up in a pan - no mixing bowl or whisk required!
I use my Ninja blender for high power and easy cleanup, I love it so much. I also recommend using a nonstick skillet or griddle for the easiest flip - this is the ceramic non-stick pan I use everyday and I love it.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Great for breakfast in a hurry, popping into lunchboxes, or reheating any time for a quick snack.
These pancakes freeze beautifully! Lay them flat on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep for up to 5 months — just reheat in the toaster or microwave, or let them thaw in the fridge.
Top Tip
Make a double batch and freeze half — they’re a total lifesaver for busy mornings or snacks on-the-go with toddlers!
FAQ
Yes! These pancakes are very soft and contain no added salt or sugar, making them a great options for babies starting solids. They are a great option to explore finger foods as well.
Definitely! Frozen raspberries work just as well as fresh. No need to thaw them before adding to the batter—just toss them in gently to avoid turning the batter too pink.
Yes, as long as you use certified gluten-free oats, these pancakes are completely gluten-free. Always double-check packaging if you need to avoid gluten for allergy reasons.
These pancakes are suitable for babies starting around 6 months old and up, once they've been introduced to each ingredient individually and are ready for soft, mashable foods. Always supervise while eating.
We haven't tested this recipe with any egg replacers, but if you do, please let us know in the comments!
Yes - they are already made without milk!
Absolutely! These mini pancakes are great for meal prep. Store them in an airtight container in the fridge for up to 3 days or freeze for up to 5 months. They're perfect for packing into daycare or school lunches as a healthy, allergy-friendly option.
Banana naturally adds moisture. If your pancakes seem soggy, make sure you're not using an overripe banana that's too wet. Alway cook them slowly over medium-low heat to allow the centers to cook through. Also, let the batter rest for 5 - 10 minutes to thicken up before cooking.
No extra sweeteners are added! The natural sweetness comes from ripe bananas and raspberries, making them perfect for babies without any added sugar.
Related
Looking for more healthy breakfast recipes? Try these:
Banana Raspberry Pancakes for Babies
Ingredients
- 2 Ripe Banana
- 2 Eggs
- 1 Cup Rolled Oats
- ½ Cup Raspberries
- 1 tablespoon Hemp seeds Optional
- 1 tablespoon Coconut Oil For cooking
Instructions
- Add the banana, egg, and oats to a blender until a smooth batter forms. Mixture should be runny but thick.
- Allow the mixture to sit for 5 minutes to thicken up.
- Heat 1 teaspoon of coconut oil on a pan over medium heat. When the pan is hot, add the pancake batter. To make mini pancakes, use about 1 heaping tablespoon of batter.
- When the pancakes start to bubble around the edges after 2 - 4 minutes, flip them and cook for about 3 more minutes per side.
- Repeat until batter is through. You may need to adjust your stove temperature to ensure the pan does not get too hot.
- Serve immediately, or allow to cool and store for later!
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