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+ servings
stack of pancakes topped with diced strawberries with strawberries and flowers in background
Course Breakfast

Baby-Led Weaning Banana Pancakes

By: Elysia
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}
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

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: 37kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 20mgSodium: 11mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 39IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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