2 ingredient pancakes perfect for baby-led weaning, toddlers and older kids. Gluten free, dairy free and refined sugar free.
Servings 14 tbsp pancakes
- 1 large ripe banana
- 2 eggs
- 3/4 tsp cinnamon (optional - see note 1)
- 1/2 tbsp Coconut Oil (or butter)
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.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
- Add in options - cinnamon, ground ginger, cardamom, vanilla, fruit pieces, dried fruit, chopped nuts.
Serving: 1g | Calories: 21kcal | Carbohydrates: 2g | Fat: 1g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.1mg