Stack of 2 Ingredient Banana Pancake with Section Cut Out

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 21 kcal
Author Amy Whiteford


  • 1 large ripe banana
  • 2 eggs
  • 3/4 tsp cinnamon (optional - see note 1)
  • 1/2 tbsp Coconut Oil (or butter)


  1. Mash the banana in a bowl
  2. Add the eggs and mix together
  3. Stir in the cinnamon (optional) or other add in options

  4. Heat the coconut oil (or butter) in a frying pan over a medium heat.

  5. 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.

  6. Fry for around 2 mins on each side. The pancakes are very delicate so take care when flipping.

  7. Serve with a topping of your choice.

Recipe 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 Facts
Banana Pancakes
Amount Per Serving (1 g)
Calories 21 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 23mg 8%
Sodium 9mg 0%
Potassium 38mg 1%
Total Carbohydrates 2g 1%
Sugars 1g
Vitamin A 0.8%
Vitamin C 0.9%
Calcium 0.5%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.