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These BLW banana pancakes are made with only two wholesome ingredients: egg and banana. They are gluten-free, dairy-free, refined sugar-free and baby-friendly, but also the perfect breakfast option for the whole family to enjoy.
At Healthy Little Foodies headquarters, we love starting the day with eggs. They are nutritious, quick, easy to prepare, and versatile. These 2-ingredient banana pancakes have been a hit in our household since my boys were babies.
If you love eggs too, be sure to check out our other baby-friendly egg recipes: sweet potato and egg baby-led weaning pancakes, banana egg muffins, baby scrambled eggs, cottage cheese egg bites and baby omelette.
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Reasons to Love these Pancakes
- Simple ingredients
- Easy recipe
- Great for babies to self-feed
- Freezer Friendly
- Allergy Friendly - Gluten-free & dairy-free
Ingredient Information ( With Additional Options)
- Banana: You want ripe bananas for this recipe, look for ones with plenty brown spots as they will provide more sweetness and are easier to mash.
- Egg
- Coconut Oil: Can be substituted with oil of choice or butter.
Optional Additions
- Spices: Try adding ground cinnamon, cardamom, ground ginger, or vanilla extract for a different flavour profile.
- Added Fruit: Experiment with small fruit pieces such as chopped blueberries, raspberries, or strawberries for different flavours and textures.
- Oat flour, baby oatmeal or wholemeal flour: If you find the pancakes hard to flip or wish to make them more robust and fluffier, consider adding ¼ to ⅓ cup.
- Weetbix Crumbs: Weetbix is also a great option to add - try our Weetbix Pancakes.
Step by Step Instructions (with Images)
- Mix Ingredients: Add mashed banana and eggs to a medium bowl and mix until well combined. If you wish to add any extras such a cinnamon or small fruit pieces, add them now.
- Heat coconut oil (or oil for choice) in a large skillet /frying pan over medium heat. Add 1 tablespoon of batter to the pan to make one pancake, continue to fill the pan in a single layer, leaving enough side space to easily flip.
- Fry for around 2 minutes on each side. Turn down to medium/low heat, depending on the stove top, to ensure the batter cooks all the way through without burning. Take care when flipping (see cooking tips)
Cooking Tips
Because there is no flour in these blw banana pancakes, they can be a little tricky to handle and need a little practice to get right. Here are some tips to help you get perfect pancakes every time:
- Mash the banana well - make sure the bananas are well mashed for a better texture but also to help prevent the pancakes from falling apart
- Keep the pancakes small - Make mini pancakes as they are much easier to handle and the perfect size for little hands. Stick to 1 tablespoon (2 tablespoons max); any bigger and you may end up with sweet scrambled eggs.
- Have patience - Wait until the pancakes are fully cooked on one side before flipping. This will take around 2-3 minutes, and the underside should be golden brown (lift a corner to have a peek).
- Use a thin spatula - This helps you easily get under these delicate pancakes without breaking them
Storage Instructions
- Refrigerate: Allow the pancakes to cool, then sore them in the refigeratior, in an airtight container, for up to 2 days.
- Freeze: Allow the pancakes to completely cool before freezing. To prevent them from sticking together, freeze them on a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Let them defrost in the fridge overnight.
- Reheating: You can eat the pancakes cold or reheat them in the microwave for about a minute.
Frequently Asked Questions
They can be introduced from 6 months of age, provided your baby is developmentally ready for solid foods. However, it's important to note that eggs are a common food allergen. Begin by offering small quantities of well-cooked eggs, as some babies can have severe reactions even to tiny amounts of egg. Read more about eggs for babies.
If you're expecting these to taste like classic pancakes then you will be disappointed. The texture of these pancakes is very different, they are moist and quite dense. The moist texture is great for babies and younger kids, and they are sure to love the sweet banana taste that comes through quite strong.
These pancakes are best made small to make flipping easier. If you make them too big you may end up with banana scrambled eggs!
You can serve these pancakes just as you would regular pancakes. For babies and younger children try topping the pancakes with chia jam and fresh fruit. You could also add a thin layer of almond butter, peanut butter, or other nut butter for healthy fats, or serve with Greek yogurt to dip or spread on top. Serve the pancakes in strips, whole, or in small pieces to develop the pincer grasp.
More Pancake Recipes
Full Recipe
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Banana Pancakes
Ingredients
- 1 large ripe banana
- 2 eggs
- ¾ teaspoon cinnamon (optional - see note 1)
- ½ tbsp coconut oil (or butter)
Instructions
- Mash the banana in a bowl
- Add the eggs and mix together
- Stir in the cinnamon (optional) or other add in options
- Heat the coconut oil (or butter) in a frying pan over a medium heat.
- Add 1 tablespoon spoonful of batter to the pan to make one pancake. Continue to fill the pan, leaving enough space to easily flip each pancake.
- Fry for around 2 mins on each side. The pancakes are very delicate so take care when flipping.
- Serve with a topping of your choice.
Video
Recipe Notes
- Add in options - cinnamon, ground ginger, cardamom, vanilla, fruit pieces, dried fruit, chopped nuts.
Sally Koons
These are great! First of all I'm trying to lose weight and eat healthy. Also, I'm having knee surgery next month and I need to have food frozen and easy to prepare. They are a good breakfast (I put some unsweetened applesauce on them) and good to nibble on instead of a cookie. Thanks for this recipe. Oh, I also printed out the Banana Egg Muffin recipe and will by cooking them this afternoon.
Amy Whiteford
Thanks Sally, I hope you enjoy the banana egg muffins, basically the same thing but in muffin format. Good luck with your knee surgery. Amy
Hayley
Love this recipe and have made it many times. So easy and my kids love it.
Today I added a weet-bix and worked really well as something a bit different
Amy
Thanks Hayley! I'd have never thought to add weet-bix. Did you just crush them?
Courtney V.
Yummy and so easy! My 14 month old loved them and they smelled so good. Question- what do you think about adding oats to them (finely ground)? Would this change cooking time?
Amy
Hi Courtney, oat flour is a great addition and you will find they will be easier to flip. I'd add around 1/4 cup. The cooking time will be roughly the same.
Jen P.
Simple and tasty! My baby loved them.
Amy
Great! Thanks for taking the time to let me know 🙂