Healthy baby pancakes packed with mashed bananas, they are soft and make a delicious, healthy breakfast for babies 6 months and up, for baby-led weaning, toddlers and older kids. These baby banana pancakes need no added sweetener and can be tweaked to be egg free, dairy free, grain free and vegan.
1/4cup+ 2 tbspmilk / buttermilk(or non dairy milk)
1largebanana(mashed)
1/2cupflour(see notes)
1tspbaking powder
Instructions
Banana Pancakes (With Egg)
Prepare the ingredients - mash the banana with a fork.
Beat the egg lightly (it will provide extra fluffiness) and mix with mashed bananas and the flour.
Add the baking soda and lemon juice (or buttermilk) at the end when ready to cook the pancakes. The acid neutralizes the baking soda quickly by forming bubbles, thus acting as a leavening agent in pancakes.
Heat a ceramic skillet (if you want to cook without oil) or a griddle on medium-low heat (about 275-300F). Drop the pancake batter using a 1/2 tablespoon of batter (if you want small pancakes) or use a tablespoon - for 2.5 inch pancakes.
Cook until the top forms a few bubbles on them, check the bottom, it should be light golden brown. Flip and cook until the bottoms are also golden brown. Remove from skillet and set to cool.
Banana Pancakes (No Egg)
Finely mill the flax seeds and add the warm milk (or water), let it gelatinize while preparing the rest of ingredients.
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 on each side until golden brown.
See gluten free, grain free and dairy free suggestions below.
Notes
Flour: I used organic einkorn flour, but you can use whole wheat, oats ground into flour or a gluten free flour. 1/3 cup of flour = 5 tablespoons + 1 teaspoon of flour
Storing:Store leftovers in the refrigerator for up to 2-3 days. Freeze the banana pancakes for up to 2-3 months. To warm, pop individual pancakes in a toaster.
Best healthy oils to use for cooking: coconut oil, avocado oil or grapeseed oil - they all have a high smoking point. When using a ceramic coated skillet(like in the pictures) there is no need to use any oil.
Make Vegan Pancakes: Besides replacing the eggs with flax seeds, swap the regular milk for a dairy free version of your choice.
Make Dairy Free Banana Pancakes: If you’re making regular banana pancakes with egg there is no need to add extra liquid like milk. If you’re making egg free pancakes – swap the regular milk or buttermilk for a non-dairy version (first check the ingredients for allergies) or use a homemade version without additives. The last option is to use just water and a tiny amount of oil (about 1 teaspoon) to mimic the fat present in the regular milk.
Gluten Free Banana Pancakes: use gluten free oats (ground), you need to make sure your oats are certified gluten free (check the package) and it it’s even better if they’re also organic. I like to use these rolled oatsor these oats.
Grain free version, replace the flour with 3-4 tbsp banana flour (banana flour tends to absorb more liquid). See post for pictures.
Nutrition
Serving: 1pancakeCalories: 32.2kcal
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