Banana Pancakes for Babies (6 Months+) Egg-Free Option
Soft and fluffy banana pancakes for babies 6 months+ and toddlers, made with ripe banana, egg, and flour, with no added sugar. Includes a tested egg-free flaxseed version and gluten-free, dairy-free, and grain-free options. These easy baby-led weaning (BLW) pancakes can be served in age appropriate strips or pieces and frozen for quick breakfasts and snacks.
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INGREDIENTS
Regular Banana Pancakes With Egg
- 1 large banana (mashed with a fork)
- 1 large egg, beaten
- ⅓ cup flour (see notes)
- ½ tsp baking soda + ½ tsp lemon juice (or ¾ tsp baking powder)
Banana Pancakes Without Egg
- 1 tbsp ground flax seeds
- ¼ cup+ 2 tbsp milk / buttermilk (or non dairy milk)
- 1 large banana (mashed)
- ½ cup flour (see notes)
- 1 tsp baking powder
- A little oil for the skillet, if needed
INSTRUCTIONS
Regular Banana Pancakes With Egg
- Mash the banana. Peel the ripe banana and mash thoroughly with a fork until mostly smooth.
- Mix the batter. Beat the egg lightly and combine with the banana and flour. Stir just until incorporated.
- Add the leavening. Just before cooking, add the baking soda and lemon juice and gently mix. Alternatively, use baking powder.
- Heat the skillet. Preheat a nonstick skillet over medium-low heat. Lightly grease if necessary.
- Cook the pancakes. Drop about ½–1 tablespoon of batter per pancake onto the skillet. Cook until the edges set and the underside turns lightly golden. Flip and cook the other side until the centers are fully cooked.
- Cool and serve. Transfer to a plate or cooling rack. Let cool to a comfortable temperature and cut into age-appropriate portions.
You can use this homemade gluten free flour blend if needed.
Egg-Free Banana Pancakes
- Finely mill the flax seeds and add the warm milk (or water). Mix and let stand until it starts to thicken.
- Mix mashed banana with the flour and baking powder. Add the flax seed mixture and the and mix thoroughly.
- Heat the skillet. Drop about 1 tablespoon of batter, the smaller the pancakes the easier to flip. Cook until the underside is golden and the edges are set. Flip carefully and cook until fully done in the center.Cool before serving. These pancakes will be slightly denser and more moist than the regular version.
See gluten free, grain free and dairy free suggestions below.
NOTES
Choose one version: The egg-free recipe is a separate formula. Do not combine the ingredient lists.
Flour: I originally used einkorn flour for the regular recipe. All-purpose flour, whole wheat flour, or suitable alternatives may be used. The texture varies depending on the flour.
Gluten-free: Use certified gluten-free oat flour or a suitable gluten-free flour blend. Einkorn contains gluten.
Dairy-free: The regular version contains no milk. For the egg-free version, choose suitable unsweetened non-dairy milk.
Grain-free: For the regular version, approximately 3–4 tablespoons of green banana flour can replace the wheat flour, based on my original variation. Aldo use grain free baking powder.
Baby-led weaning: For babies ready for finger foods around 6 months, cut fully cooked, soft pancakes into graspable strips. As their pincer grasp develops, offer appropriately sized soft pieces.
Storage: Refrigerate for up to 2–3 days or freeze for up to 2–3 months for best quality. Reheat thoroughly, then cool to a safe temperature before serving.
Texture tip: Use ripe bananas and medium-low heat. Smaller pancakes cook more evenly, especially in the egg-free version.
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