3-Ingredient Banana Pancakes for Baby
Made with only 3 simple ingredients - banana, egg and flour, yet these pancakes are fluffy, soft and perfect for baby, baby-led weaning and toddlers!
- 1 medium banana, with a few brown spots
- 1 large egg
- 2 tbsp flour (see notes)
- 1/4 tsp cinnamon (optional)
Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.
Add: add in the flour, egg and cinnamon (if using).
Mix: with a fork or whisk, mix until everything is combined.
Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown.
Serve: let cool slightly and serve.
Age: 6+ months
Yield: 8-9 small pancakes
Storage: these pancakes will last in an air-tight container in the fridge for 1-2 days or in the freeze for up to one month.
Notes on Flour: you can use whole wheat, white whole wheat, all-purpose or a one-for-one gluten-free mix for this recipe.