Stack of 2 Ingredient Banana Pancake with Section Cut Out
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Banana Pancakes

2 ingredient pancakes perfect for baby-led weaning, toddlers and older kids. Gluten free, dairy free and refined sugar free. 
Course Breakfast
Cuisine Western
Keyword 2 ingredient banana pancakes, banana pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 14 tbsp pancakes
Calories 21kcal
Author Amy Whiteford

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.

Notes

  1. Add in options - cinnamon, ground ginger, cardamom, vanilla, fruit pieces, dried fruit, chopped nuts.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

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