Baby-Led Weaning Banana Pancakes
Servings 8 mini pancakes
Baby-led weaning banana pancakes are the perfect meal or snack for little hands and mouths and make a great finger food for babies and toddlers. These soft mini pancakes only contain three simple ingredients and can be made in less than 10 minutes. They're easy, healthy and mess-free! {Gluten-free, paleo & vegetarian}
Ingredients
- 1 banana
- 1 egg
- 1 tablespoon coconut flour (or two tbsp of quick oats)
- 2 teaspoon coconut oil or cooking spray
Instructions
- Mash the banana in a shallow bowl. Whisk in the egg until combined with banana. Stir in coconut flour or quick oats and mix until combined.
- In a medium frying pan, heat the coconut oil over medium heat.
- Using a tablespoon, scoop the pancake mixture into the frying pan to form mini pancakes. The mixture makes about 8 mini pancakes.
- Cook for 3-4 minutes on one side, or until firm enough to flip. Flip the pancakes and cook for another 1-2 minutes on the other side. Serve plain or with berries, almond butter or peanut butter.
Notes
- Use a pancake griddle or non-stick frying pan when cooking the pancakes. I find I always get great results when making these pancakes on a griddle. As a bonus, it’s usually big enough to make the whole batch!
- I find this recipe works as mini pancakes since they’re easier to flip. Plus they’re great for little hands, so perfect for toddlers or baby-led weaning. Use a tablespoon to scoop mixture for each pancake on the griddle to get the perfect size.
- Cook pancakes on the first side for long enough before flipping to allow them to firm up enough to flip without falling apart. I cook mine for about 3-4 minutes over medium high heat before flipping and then cook for an additional 1-2 minutes on the other side.
- Use a thin spatula to flip the pancakes if possible. They are delicate so I find it’s easier to get the spatula underneath with a thinner spatula. You may need to use your finger or a fork to help transition the pancake from the pan to the spatula when getting ready to flip.
- Use coconut flour, oat flour or quick oats along with the egg and banana as a thickener to thicken the batter. Although your typical banana egg pancake recipe generally just calls for a banana and egg, I find that with just the two ingredients, they turn out a little flimsy and are hard to flip.
Nutrition
Calories: 37kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 20mgSodium: 11mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 39IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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