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stack of pancakes topped with diced strawberries with strawberries and flowers in background

Banana Egg Pancakes

Mini banana egg pancakes are the perfect meal or snack for little hands and mouths and make a great finger food for toddlers or baby-led weaning. These soft 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}
5 from 4 votes
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 mini pancakes
Calories: 37kcal
Author: Elysia

Ingredients

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: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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