There’s something soft and comforting about pancakes — especially the kind that come together in minutes, made with ingredients you likely already have. As spring slowly warms the air and blossoms unfurl, the pace of life begins to shift. We step out more, the days stretch longer, and yet… many of us still crave grounding food that soothes from the inside out.
These spelt banana pancakes are my go-to during this seasonal in-between. They feel light enough for a picnic and nourishing enough for a slow, cozy breakfast at home. Whether you’re feeding toddlers, sharing brunch with loved ones, or simply sitting down with a warm mug and a plate to yourself — this is food that doesn’t rush you.
It’s a simple kind of comfort, free from added sugar, full of fiber and warmth, and ready to adapt to whatever fruits the season brings.
The Healing Simplicity of Whole Grains
Switching from refined white wheat to whole spelt flour can change both the nutritional value and the feel of a meal.
Spelt is one of the oldest cultivated grains, rich in history and gentle on digestion. Unlike modern wheat, it’s less processed, and when used in its whole form, it retains fiber, B vitamins, and a nuttier, deeper flavor. For those of us who are healing — from burnout, from emotional depletion, from years of disregarding our body’s needs — this matters.
Whole grains like spelt offer more than just slow-burning energy. They ground us. They steady blood sugar levels, support gut health, and deliver a satisfying fullness that doesn’t overwhelm. In a way, choosing spelt over plain wheat is a small but meaningful act of care.
Especially when feeding little ones, or ourselves after a long night, choosing ingredients that nourish on multiple levels becomes part of the healing rhythm of seasonal living.
The Banana-Spelt Pancake Recipe (Metric, Baby-Friendly, Picnic-Ready)
This recipe has become a staple for good reason: it’s fast, wholesome, and incredibly versatile. With no added sugar or syrup, it’s naturally sweet from ripe bananas and nourishing enough for babies, toddlers, and grown-ups alike.
The batter comes together in about 10–15 minutes, and the result is a soft, slightly sweet pancake that travels well — perfect for slow breakfasts, quick snacks, or tucking into a basket for a spring picnic.
Ingredients (Makes ~12 small pancakes)
- 2 small ripe bananas (or 1 large, very ripe one)
- 3 eggs
- 200 ml heavy cream (or milk for a lighter version)
- 150-180 g whole spelt flour (add more if needed)
- A pinch of salt
- ½ tsp cinnamon (optional)
- Water to thin the batter, if needed
Instructions
- In a bowl, mash the banana(s) until smooth.
- Add the eggs and cream/milk and whisk until well combined.
- Stir in the salt and cinnamon, then add the spelt flour gradually until you reach a thick but pourable consistency.
- If the batter feels too heavy, add a splash of water to loosen it.
- Cook on a non-stick pan or skillet over medium heat, flipping once bubbles appear and the edges are set.
These pancakes are delicious plain but also pair beautifully with fresh seasonal fruit — strawberries in spring, apricots in early summer, or stewed apples in autumn. Serve warm, or let them cool and bring along for a nourishing snack outdoors.
Seasonal Variations & Adaptations
One of the simplest ways to align with the rhythm of the seasons is through small tweaks to your everyday meals. This pancake recipe is a perfect base — gentle and adaptable — and it welcomes the subtle influence of nature throughout the year.
Spring
Top your pancakes with fresh strawberries or rhubarb compote.
Summer
Use apricots, peaches, or blueberries as a topping. A dollop of unsweetened yogurt makes it picnic-perfect.
Autumn
Mix grated apple or pear into the batter for a heartier, earthier taste. A pinch of nutmeg or cardamom brings warmth to cool mornings. Serve with roasted plums or a spoonful of applesauce.
Winter
Add finely ground nuts or a tablespoon of nut butter for richness. Serve with stewed dried fruit or a warm berry sauce from the freezer.
Baby-Friendly and Family-Approved
These spelt banana pancakes are not only nourishing but also naturally suited for babies and toddlers. Their soft texture and mild sweetness make them an ideal finger food — no need for syrup or toppings if you’re serving them plain. They hold together well, cool quickly, and can be stored for later, making them a great on-the-go option.
Spelt flour is easier to digest than regular wheat, and the banana provides just enough natural sweetness without added sugar. Since there’s no baking powder, the recipe is gentle on young tummies, and you can control the texture by adjusting the amount of water.
Tips for little ones:
- For babies under one year, skip salt entirely.
- You can use a cookie cutter to make fun shapes that invite even picky eaters.
- Leftovers can be frozen flat and reheated in a toaster for busy mornings.
This is the kind of meal that can bring the whole family to the table — without a fuss.
Bringing It Outdoors: Pancakes for a Picnic
As the weather warms and nature calls, these pancakes make a perfect companion for spring or summer picnics. They travel well, taste delicious at room temperature, and don’t require cutlery or extra toppings to be enjoyed.
Whether you’re headed to the park, forest, or your own garden blanket, these banana-spelt pancakes offer a wholesome, satisfying treat for all ages. Pair them with seasonal fruit — like strawberries in May or blueberries later in summer — or a small container of yogurt for dipping.
This is seasonal living at its simplest: nourishing your body with whole ingredients, slowing down outdoors, and enjoying food that connects you to the moment.
Recipe Recap & Final Notes
Banana-Spelt Pancakes (Baby-Friendly & Picnic-Ready)
Prep time: 10–15 minutes
Makes: About 12 small pancakes
Ingredients:
- 2 small ripe bananas (or 1 large, ideally organic)
- 200 ml heavy cream (or milk)
- 3 eggs
- Approx. 150–180 g whole grain spelt flour (add gradually until the batter thickens)
- A pinch of salt
- ½ tsp cinnamon (optional)
- Water to thin the batter, as needed
Instructions:
- Mash the bananas in a bowl.
- Add cream, eggs, salt, and cinnamon. Whisk until smooth.
- Gradually add spelt flour and mix until a thick batter forms.
- Thin with a splash of water until you get a pourable consistency.
- Heat a pan over medium heat and cook pancakes for 1–2 minutes per side, flipping once golden.
Serving Ideas:
- Serve warm or cold.
- Pair with fresh fruit, nut butter, or plain.
- Perfect for toddlers, baby-led weaning, or simple adult nourishment.
Storage: Keeps well in the fridge for 2–3 days. Also freezer-friendly!
Share Your Seasonal Creations
If you make these pancakes, I’d love to know how they turn out! If you found this recipe helpful or inspiring, feel free to share it with a friend who also enjoys easy, family-friendly meals rooted in the seasons.
Looking for more recipes and seasonal living inspiration? Explore the Seasonal Recipes category on the blog.