Baby Banana Pancakes (No Egg) Recipe
These soft, fluffy baby banana pancakes are egg-free, making them a perfect allergy-friendly and nutritious option for little ones. Naturally sweetened with bananas and easy to make, they’re great for baby-led weaning and a quick family breakfast.
Ingredients
- 1 ripe banana (mashed)
- 1 cup plant-based milk
- 1 cup self-rising flour (or whole wheat flour + 1 tsp baking powder)
- 1 tsp vanilla extract
- 1 tbsp olive or coconut oil (optional)
Instructions
- Mash the Banana: In a large bowl, mash the banana using a fork until mostly smooth.
- Prepare the Batter: Add plant-based milk, self-rising flour, and vanilla extract to the banana. Mix well to form a thick, smooth batter. Stir in oil if using.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour small amounts of batter onto the pan, shaping them into rounds. Cook for 2–3 minutes until bubbles form, then flip. Cook for another minute until golden brown.
- Serve: Allow the pancakes to cool slightly before serving. Cut into bite-sized pieces for babies or serve whole for older children.
Notes
Tips for Perfect Pancakes:
- If the batter is too runny, add a small amount of flour to thicken it.
- Cook on medium heat for even cooking and to avoid burning.
- Flip only when bubbles form on the surface and the edges start drying.
Serving Ideas:
For Babies & Toddlers:- Serve plain or with soft fruits like mashed strawberries or apples.
- Add a light drizzle of almond or peanut butter for extra protein.
- Top with Greek yogurt, honey, or homemade chia jam.
- Sprinkle crushed nuts or add a dollop of whipped coconut cream.