Get the recipe: The Best 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!
Ingredients
- 1 medium banana, with a few brown spots
- 1 large egg
- 2 tbsp flour (see notes)
- 1/4 tsp cinnamon (optional)
Instructions
- 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.
Notes
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 three months.
Notes on Flour: you can use whole wheat, white whole wheat, all-purpose or a one-for-one gluten-free mix for this recipe.
Recipe Tips:
- Size: these pancakes are supposed to be on the smaller size, so roughly 1 tablespoon of batter will make the perfect size for a baby or toddler. If made any bigger, they start to fall apart when flipped.
- Ripe Banana: you will want to use a banana that is ripe with a few brown spots on it for this recipe. Riper bananas are sweeter than green bananas, and since we are not adding any sugar to this recipe, the ripe bananas will provide more flavor and sweetness.
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