Step 1

In a medium bowl, mash your banana. It’s really best if your banana is nice and ripe with brown spots on the peel!

Step 2

Crack two eggs into the bowl with the mashed banana and whisk with a fork until well combined. It’s okay if there are lumps of banana. Next, add in coconut flour and milk and mix to combine. Batter should be similar to traditional pancake batter; if it’s way too thick, you may need to add in more milk, however it’s important you only start with a teaspoon at a time.

Step 3

Lightly coat a nonstick pan or nonstick griddle with butter, coconut oil, vegan butter or olive oil and place over medium heat. Once the pan is hot, add 1 heaping tablespoon of the batter to the griddle for each pancake and cook for 2-3 minutes until pancakes slightly puff up, are golden underneath and you see a few bubbles along the edges.

Step 4

Flip cakes and cook until golden brown on the underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking or if your pancakes are burning, it means your pan is too hot.

Step 5

Wipe the skillet clean and repeat with more oil/butter and remaining batter. Makes 9 mini pancakes total. Serves Feel free to serve as is or spread with nut butter or yogurt! Please serve to your baby/toddler in sizes that are appropriate for their eating abilities.