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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
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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.
Kelsey
Can they be frozen?
Amy
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
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
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
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
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/
Amanda
These are absolutely perfect for Weight Watchers! I added 2 tablespoons of almond flour to make working with them easier for myself. They still make 14 tablespoon size pancakes and are great for a little sweet treat with no big impact on the Weight Watchers point scale. Thank you so much for this recipe.
Kate
My daughter loves these! So simple and easy to make - thank you for sharing this recipe!
Amy
Thanks for taking the time to let me know, Kate 🙂
Estephine Garcia
My baby loved the pancakes! thank you for this recipe! If there is extra pancakes how long are they good for??
Amy
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
Amazing and yet so simple! My baby just loved it! Thank you very much for all the tips concerning the size and batter 🙂
Amy
Thanks Rhea, glad your baby loved them and that the tips were useful. Thanks for taking the time to leave a comment 🙂
theresa griffin
My son loves these.
Thank you!
Amy
Great! My sons love them too and I love that they are so easy!
Jay
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
Thanks for taking the time to comment and rate, Jay. I'm loving the sound of the coconut flakes in these. Delicious!
Ashley
Nice
Claudia
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
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
This is so easy and my little boy loved them. I popped some almond butter on the side. Very clean plate
Amy
That is great Rachael, so happy he liked them 🙂
Mary
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
Hi Mary, Thank you for your lovely comment! I hope your grandson enjoyed them!