Banana tahini pancakes

Ingredients

• • 1 medium Ripe banana
• • 1 tbsp Sesame tahini
• • 1 Egg
• • 1/4 cup Oat flour
• • 1/4 cup Whole wheat flour
• • 3/4 to 1 cup Whole milk
• • 1/2 tsp Butter (for the pan)

Good to know

Contains sesame, egg, wheat, and milk: best once your baby has had each introduced on its own.

If milk is not cleared yet, use breast milk or formula in its place, and to avoid dairy use a mild oil instead of the butter.

Makes 8 to 9 small pancakes; keeps 2 to 3 days in the fridge, or freeze up to a month.

No added salt (a baby's kidneys can only handle a little), no added sugar before age 2, and no honey before age 1 (it can carry a botulism risk). More on salt, sugar, and honey.

Instructions

1. Finely smash half of the banana and mix it with the tahini and egg.
2. Stir in the oat flour and whole wheat flour.
3. Add the milk and stir to a slightly thick, lumpy batter; if it is stiff like biscuit dough, stir in up to 1/4 cup more milk.
4. Cut the rest of the banana into small pieces and fold them in.
5. Heat a nonstick skillet to medium and swirl in the butter to coat.
6. Add batter 1/4 cup at a time; when the edges look cooked and the middle is bubbly, flip and cook the other side, about 4 to 5 minutes the first side and 1 to 2 the second.
7. Let cool completely, then cut to a size that is safe for your baby before serving.