BLW Banana Pancakes

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, and baby omelette.

Jump to:

• Reasons to Love these Pancakes
• Ingredient Information ( With Additional Options)
• Step by Step Instructions (with Images)
• Cooking Tips
• Storage Instructions
• Frequently Asked Questions
• More Pancake Recipes
• Banana Pancakes

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

More Pancake Recipes