These banana pancakes are made with only two ingredients, egg and banana, making them gluten free, dairy free and refined sugar-free. Fantastic for baby led weaning but perfect for older kids too.
How to make banana pancakes with only 2 ingredients!
It’s hard to believe that just a banana and a couple of eggs can produce these tasty and moist pancakes, but it is TRUE and they are so easy to make.
- Mash one ripe banana until smooth
- Mix the banana together with two eggs until fully combined.
- Fry tablespoonfuls of the mixture in a little coconut oil, flip and enjoy – simple, delicious & nutritious.
This is a great recipe for getting your kids to help in the kitchen. Young kids will love to help mash the banana and crack the eggs into the bowl. Older kids, with supervision, can help flip the pancakes.
Cooking Tips
Because there is no flour in these 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.
- Keep the pancakes small – I make mine 1 tbsp in size, this makes it much easier to handle (and a great size for little hands). Stick to 1-2 tbsp max, any bigger and you may up with sweet scrambled eggs.
- Have patience – Wait until the pancakes are fully cooked on one side before flipping. This will take around 1-2 mins and the underside should be pretty golden (lift a corner to have a peek)
- Use a thin spatula – so you can easily get under these delicate pancakes.
Adding flavour and texture
Two-Ingredient Banana pancakes are great just as they are but taste amazing with a little bit of extra flavour. Why not try adding some
- Cinnamon
- Ground Ginger
- Cardamom
- Vanilla
- Fruit pieces (e.g blueberries, strawberries)
- Dried Fruit (e.g sultanas)
- Shredded Coconut
Try topping the pancakes with
- Chia jam
- Peanut butter and banana slices
- Greek yoghurt and fresh berries
- Coconut Butter
Frequently Asked Questions
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 very moist and quite dense. But as I mentioned in my 2 ingredient sweet potato pancake recipe, different doesn’t mean bad.
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. My two boys loved these as babies and still do now, aged 4 & 7.
These banana pancakes taste best fresh but leftovers can be refrigerated for up to 2 days. Enjoy cold or re-heat in the microwave until hot (heat in bursts of 30 seconds).
These pancakes are best made small to make flipping easier. If you make them too big you may end up with banana scrambled eggs!
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Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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Banana Pancakes
Ingredients
- 1 large ripe banana
- 2 eggs
- 3/4 tsp cinnamon (optional – see note 1)
- 1/2 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 tbsp 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.
Jen P. says
Simple and tasty! My baby loved them.
Amy says
Great! Thanks for taking the time to let me know 🙂
Kelsey says
Can they be frozen?
Amy says
Hi Kelsey, yes they can be frozen. To freeze either freeze on a single layer or stack pancakes in between wax paper. Once frozen they can be transferred to a freezable container or bag. Microwave for 1-2 minutes to reheat.
B from LA says
Thanks for sharing this recipe. It was a hit with our 10mo, who doesn’t like eggs. I was hesitant in trying this recipe, fearing it would taste eggy but I didn’t have all the ingredients to make traditional banana pancakes.
It was very simple. I made the “batter” 30min before and kept in fridge. A very ripe banana (this might be the key I think). A dash of cinnamon and light spray of coconut oil. Highly recommended and will check out your other recipes! Even the my husband commented from across the house, on how yummy it smelled when I was cooking it.
Amy says
Thanks for your lovely comment and for taking the time to rate. I’m delighted that this was a hit with your 10 mth old even though they don’t like eggs. You are right, a ripe banana is certainly key to making it less “eggy”. I hope you enjoy some other recipes 🙂
Natasha says
This was a big hit with my lo (my husband too lol)! It was so easy to make, I’m thinking of making it for her first birthday smash cake 🙂
Amy says
Fab! So glad you like them! A stack of these would be a great smash cake! I do have a fruit sweetened smash cake too if you are interested https://www.healthylittlefoodies.com/healthy-first-birthday-cake/
Kate says
My daughter loves these! So simple and easy to make – thank you for sharing this recipe!
Amy says
Thanks for taking the time to let me know, Kate 🙂
Estephine Garcia says
My baby loved the pancakes! thank you for this recipe! If there is extra pancakes how long are they good for??
Amy says
I’m delighted your baby loves these pancakes. They are definitely best eaten fresh but you can store them in the refrigerator for a couple of days. 🙂
Rhea says
Amazing and yet so simple! My baby just loved it! Thank you very much for all the tips concerning the size and batter 🙂
Amy says
Thanks Rhea, glad your baby loved them and that the tips were useful. Thanks for taking the time to leave a comment 🙂
theresa griffin says
My son loves these.
Thank you!
Amy says
Great! My sons love them too and I love that they are so easy!
Jay says
These are really yummy! I make these in bulk (about 3 bananas) and it makes about 18-20 of them and I freeze 5 in a bunch for my now 10 month old. I started giving these to them when he was 8 months. I love these because they’re great to take out of the freezer and just pop it in your bag to go! It’s a great lunch for my son. I find the riper the bananas, the better! My older boys love then too and try to sneak some off the baby’s plate! I’d like to try adding coconut flakes or crushed nuts next time to change it up a bit. 🙂
Amy says
Thanks for taking the time to comment and rate, Jay. I’m loving the sound of the coconut flakes in these. Delicious!
Ashley says
Nice
Claudia says
Hi is this pancakes suitable for a 6 months old baby? I haven’t introduce the egg , and I read that only the yolk is allowed and this age thanks in advance
Amy says
Hi Claudia, sorry for the delay in getting back to you. We have been moving house and I’ve been crazy busy with no internet! I was happy giving my babies eggs at 6 months and wasn’t told not too. However, I am not qualified to give advice and would always suggest you talk to a health professional.
Rachael says
This is so easy and my little boy loved them. I popped some almond butter on the side. Very clean plate
Amy says
That is great Rachael, so happy he liked them 🙂
Mary says
Hi Amy,
I can’t wait to try these banana pancakes tomorrow! I think my 20 month old grandson whom I care for on a regular basis is going to love them! I am looking forward to trying more of your recipes! Thank you so much!!
Mary
Amy says
Hi Mary, Thank you for your lovely comment! I hope your grandson enjoyed them!