littlebeeskitchenThe banana makes these pancakes nice and sweet, so there is no need for additional sweeteners… so they are nutritious too! These 2 ingredient pancakes are suitable for 6 months onwards; they are great for baby-led weaning as they are soft and fit perfectly into little hands.
Ingredients
1 medium ripe banana
2 medium eggs
Cooking Instructions
- Peel the banana and break it up into big chunks in a bowl. Using a fork, mash the banana until most of the large lumps are gone.
- Whisk the eggs together in a separate bowl until combined. Pour the eggs over the banana and stir until the eggs are completely combined.
- Heat your frying pan. If it’s non-stick, that’s great! If not, maybe add a little butter/sunflower oil
- Drop roughly 2 tablespoons of batter into the hot pan.
- Cook for 1 minute, then flip and cook the other side for 1 minute. Both sides should be browned and golden, but cook to your taste (make sure they’re well cooked if giving to a baby).
- Transfer the cooked pancakes to warm plate and continue cooking the rest of the batter. This should make around 10 pancakes
- These pancakes are at their most awesome when eaten warm, but can be eaten cold as a snack.
- You can of course serve these with any topping that you would like, as you would a normal pancake.
Top tips
Use a very thin spatula to flip these if you have one. They are quite delicate and can stick a little even in a non-stick pan.
If you are adding any toppings (blueberries, nuts, chocolate chips etc), you can add these before the first flip.
Storage instructions
These banana pancakes will keep in the fridge for a couple of days. They can be eaten cold, or warmed in the microwave (heat for around 30 seconds)
Nutritional information (whole recipe)
Calories 235
Fat 9.13g
Carbs 27.63g
Protein 12.37g
Nutritional information (per pancake, based on this recipe making 10 pancakes)
Calories 23.5
Fat 0.913g
Carbs 2.763g
Protein 1.237g