Introducing solid foods to your baby is an exciting milestone, and making homemade, nutritious meals is a great way to ensure they get the best start in their culinary journey.

When it comes to breakfast, these No Sugar Added Banana Waffles are a delightful choice that your little one is sure to love.

Packed with wholesome ingredients and bursting with banana flavor, these waffles are perfect for tiny taste buds.

Ingredients

• 2 ripe bananas
• 1 cup whole wheat flour
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1/2 cup breast milk or formula (you can also use cow’s milk if your baby is over 12 months)
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon (optional)
• Cooking spray or a small amount of butter for greasing the waffle iron

Instructions

1. Gather Your Ingredients

Before you begin, make sure you have all the necessary ingredients on hand. Double-check that your bananas are ripe; they should have brown spots on the peel, which indicates they are sweet and perfect for this recipe.

2. Preheat Your Waffle Iron

Preheat your waffle iron according to the manufacturer’s instructions. This will ensure your waffles cook evenly.

3. Mash the Bananas

Peel the ripe bananas and place them in a mixing bowl. Use a fork or potato masher to thoroughly mash the bananas until they have a smooth, creamy consistency. This will provide natural sweetness to your waffles.

4. Combine Dry Ingredients

In a separate bowl, whisk together the whole wheat flour and baking powder. If you want to add a touch of spice, you can also include the optional cinnamon at this stage.

5. Mix Wet Ingredients

To the mashed bananas, add the unsweetened applesauce, eggs, and breast milk or formula. Mix everything together until well combined. This will form the wet mixture for your waffles.

Estimated Nutrition Per Serving

Please note that the nutritional values can vary based on the specific ingredients and portion sizes, but here’s an approximate breakdown per serving (1 baby-sized waffle):

Calories: 60-70 kcal

Protein: 2-3g

Carbohydrates: 11-12g

Dietary Fiber: 2g

Sugars: 3-4g (from natural sugars in bananas and applesauce)

Fat: 1-2g

Saturated Fat: 0.3g

Cholesterol: 40-50mg (from eggs)

Sodium: 20-30mg

Potassium: 80-100mg (from bananas)

Calcium: 20-30mg

Iron: 0.6-0.8mg

All of my recipes for “baby” can be enjoyed by the entire family, but these waffles in particular are sure to appeal to kids & adults alike.

Sweetened only with ripe banana, these waffles are a breakfast choice you can feel good about giving your kiddos… but they’re so delicious that you’ll want to make enough for yourself as well.

Leftovers freeze & toast beautifully, so make a big batch to last the week. I like to slightly undercook the waffles I intend to freeze so that when I toast them they’re perfectly soft inside and crisp outside.

Lily LOVES these waffles; it’s one of the foods (along with cheese & pear) that I know she will eat whenever I offer it to her. They’re easy for her to grasp and eat herself, soft enough for her to break off small pieces and chew, and they are also portable with little mess.

As we draw closer to the notoriously picky toddler eating stage, I hope she continues to eat these waffles. They’re a cinch to make and so much healthier than store-bought frozen waffles.

{No Sugar Added} Banana Waffles for Baby

by Lauren Zembron (adapted from Lauren’s Latest)

Introducing your little one to solid foods is an exciting milestone in their development. Pancakes can be a delicious and nutritious option for breakfast or a snack, and our Silver Dollar Banana Pancakes for babies and toddlers are sure to be a hit.

Made with wholesome ingredients and a touch of sweetness from ripe bananas, these pancakes are both easy to make and full of flavor. Let’s dive into the recipe so you can treat your little one to a tasty and healthy meal.

Ingredients

• 1 ripe banana
• 1/2 cup whole wheat flour
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1 egg
• 1-2 tablespoons water
• Cooking oil or butter for the pan

Instructions

Prepare the Banana

Start by peeling the ripe banana and placing it in a mixing bowl. Use a fork to mash it until it’s smooth and there are no large lumps. Mashed bananas add natural sweetness and moisture to the pancakes.

Add the Dry Ingredients

In the same bowl with the mashed banana, add the whole wheat flour, baking powder, and cinnamon (if using). These ingredients provide essential nutrients and a mild, aromatic flavor. Mix them gently with the banana.

Incorporate Greek Yogurt

Spoon in the plain Greek yogurt. Greek yogurt adds creaminess and a dose of protein to the pancakes. Stir it into the mixture until you have a smooth batter.

Crack an Egg

Crack an egg into the bowl and whisk it lightly. The egg acts as a binding agent and adds more protein to your baby’s pancakes. Combine it with the rest of the ingredients.

Adjust the Consistency

Depending on the thickness of your batter, you may need to add 1-2 tablespoons of water to achieve the desired consistency. You want the batter to be pourable but not too thin. It should coat the back of a spoon.

Preheat Your Pan

Place a non-stick skillet or griddle on the stove and heat it over medium-low heat. Add a small amount of cooking oil or butter to prevent sticking.

Cook the Pancakes

Once the pan is hot, pour small, silver-dollar-sized portions of batter onto the skillet. Use a tablespoon to help shape them into neat circles. Cook for about 2-3 minutes on each side or until they are golden brown. Keep a close eye on them to prevent burning.

Estimated Nutrition Per Serving

• Calories: 130-160 calories
• Protein: 5-7 grams
• Carbohydrates: 18-22 grams
• Dietary Fiber: 2-3 grams
• Sugars: 4-6 grams
• Fat: 4-6 grams
• Saturated Fat: 1-2 grams
• Cholesterol: 45-55 milligrams
• Sodium: 40-50 milligrams
• Potassium: 200-250 milligrams
• Calcium: 70-90 milligrams
• Iron: 1-1.5 milligrams

If you’re looking for a delightful and wholesome breakfast or dessert option, look no further than these Whole Wheat Banana Crepes.

These thin, tender crepes are made with whole wheat flour and ripe bananas, creating a natural sweetness and a lovely aroma.

Topped with a creamy peanut butter yogurt “mousse” and fresh strawberries, these crepes are a symphony of flavors and textures that will satisfy your cravings and provide a nutritious start to your day.

Ingredients

• 1 cup whole wheat flour
• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Butter or oil for cooking

Instructions

Prepare the Crepe Batter

In a blender, combine the whole wheat flour, mashed bananas, eggs, milk, salt, honey (if using), and vanilla extract. Blend until the mixture is smooth and well combined. If the batter seems too thick, you can add a little more milk to reach the desired consistency.

Cook the Crepes

Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of butter or oil to coat the bottom of the pan.

Pour a ladleful of the crepe batter into the center of the pan and swirl it around to spread it thinly and evenly.

Cook the crepe for about 1-2 minutes on one side until it starts to set and lightly brown.

Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.

Repeat this process with the remaining batter, adding more butter or oil to the pan as needed. Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep them warm.

Prepare the Peanut Butter Yogurt

In a small bowl, mix together the Greek yogurt, smooth peanut butter, honey, and vanilla extract until well combined. Adjust the sweetness to your liking by adding more honey if desired.

Assemble the Crepes

Lay a crepe flat on a serving plate. Spread a generous spoonful of the peanut butter yogurt down the center of the crepe.

Add a handful of sliced strawberries on top of the mousse.

Fold the sides of the crepe over the filling, creating a roll or a semi-circle shape.

Continue this process with the remaining crepes.

Serve and Enjoy

Drizzle a little extra honey over the top of your crepes if you’d like to add extra sweetness.

Garnish with more sliced strawberries for a fresh and vibrant touch.

Serve your Whole Wheat Banana Crepes immediately and savor the delicious combination of flavors and textures!

Estimated Nutrition Per Serving

• Calories: 310 kcal
• Total Fat: 11g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 112mg
• Sodium: 280mg
• Total Carbohydrates: 43g
  • Dietary Fiber: 5g
  • Sugars: 15g
• Protein: 12g

I took my blender banana pancake recipe and simply added milk to thin out the crepe batter.

Then I whipped up a quick & easy peanut butter yogurt mixture which – along with a few juicy strawberries –  I used to fill the crepes.

Now, I feel the need to toss out a quick disclaimer in case you try this recipe and your crepes come out less than perfect. It takes a certain amount of finesse to master the art of crepe making. My first two crepes from this batch were promptly tossed into the garbage. By the third and fourth, I had the swirling and flipping technique down pretty well.

The process reminded me of high school French club, for which a friend and I made a ton of crepes one year. I think I was the club secretary; regardless, none of the club officers actually did much. Our club meetings consisted mainly of eating French food. Baguettes, chocolate, nutella, cheese, and of course crepes. Jillian and I convened at her house the night before to make crepes, and I vaguely remember tossing a few before we were satisfied with the result.

So… the moral of the story is: be patient, and keep practicing!

These whole wheat crepes are not your typical French recipe, but they are every bit as soft and tender as those made with white flour. They actually taste even better, in my opinion, thanks to the addition of sweet banana. They can be made in advance and kept chilled in the fridge until you’re ready to serve them.

They are perfect for either a light dessert or as part of a special brunch.

Whole Wheat Banana Crepes {with peanut butter yogurt “mousse” & strawberries}

by Lauren Zembron

If you’re looking for a wholesome and satisfying breakfast that’s not only delicious but also packed with nutrients, look no further than Chia Seed Muesli.

This easy-to-make recipe combines the goodness of chia seeds, oats, nuts, and fruits to create a power-packed breakfast that will keep you energized throughout the day. Whether you’re in a hurry or have some time to spare, Chia Seed Muesli is a versatile option that can be customized to suit your taste preferences.

Let’s dive into this nutritious and delightful recipe.

Ingredients

• 1 cup rolled oats
• 1/4 cup chia seeds
• 1 1/2 cups milk (dairy or plant-based)
• 1 tablespoon honey or maple syrup (optional for sweetness)
• 1/2 teaspoon vanilla extract (optional for flavor)

• Sliced fresh fruits (e.g., berries, bananas, apples)
• Chopped nuts (e.g., almonds, walnuts)
• Dried fruits (e.g., raisins, apricots)
• Yoghurt or yogurt (optional for added creaminess)
• Additional honey or maple syrup (optional for extra sweetness)

Instructions

Mix the Base Ingredients

In a large bowl, combine the rolled oats, chia seeds, milk, honey or maple syrup (if using), and vanilla extract (if desired). Stir well to ensure all the ingredients are thoroughly combined.

Refrigerate Overnight

Cover the bowl with plastic wrap or a lid and refrigerate it overnight, or for at least 4 hours. This allows the chia seeds to absorb the liquid and create a thick, pudding-like consistency.

Customize with Toppings

When you’re ready to enjoy your Chia Seed Muesli, take the bowl out of the refrigerator. You can eat it as is, but adding toppings will take it to the next level.

Add your choice of sliced fresh fruits, chopped nuts, and dried fruits. This is where you can get creative and mix and match your favorites.

Drizzle with Sweetness

If you prefer your muesli a bit sweeter, drizzle some extra honey or maple syrup on top.

Optional Creaminess

To add creaminess and richness to your muesli, you can top it with a dollop of yoghurt or yogurt.

Estimated Nutrition Per Serving

• Calories: 250-300 calories
• Protein: 8-10 grams
• Fat: 8-10 grams
• Carbohydrates: 35-40 grams
• Dietary Fiber: 10-12 grams
• Sugars: 8-10 grams
• Calcium: 200-250 mg
• Iron: 2-3 mg
• Vitamin C: 10-15 mg
• Potassium: 250-300 mg

If you’re not familiar with the term “muesli”, it’s basically a breakfast cereal comprised of rolled oats, dried fruit, nuts, and seeds that hails from Switzerland. You can combine it with milk, yogurt, and/or juice, and I personally think it’s best when soaked overnight.

What I like best about it is that there is no added sugar. So many so-called “healthy” breakfast foods are laden with sugar in one form or another; whether it’s the processed white stuff, honey, maple syrup, or evaporated can juice… they’re all sugar.

This muesli relies solely on apple juice sweetened dried cranberries and raisins for sweetness.

Muesli is also delicious sprinkled over yogurt or enjoyed with milk like regular cereal. It keeps well in an airtight container, and makes a lovely hostess or holiday gift.

Sunflower seeds are a more common addition, but I like chia seeds for their omega-3s and crunch.

Chia Seed Muesli

by Lauren Zembron

t or with milk.