baby pancakes

Baby and kid-friendly banana pancakes made with 4 simple ingredients! These simple baby pancakes are dairy, grain and gluten free, high in protein &amp; fiber, and naturally sweetened. The perfect nutritious breakfast for kids of all ages!

4-Ingredient Banana Pancakes (baby &amp; kid-friendly!)

banana (best with brown spots)

eggs

coconut flour*

milk

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

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.

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.

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&#039;t burn. If at any point your griddle starts smoking or if your pancakes are burning, it means your pan is too hot.

Wipe the skillet clean and repeat with more oil/butter and remaining batter. Makes 9 mini pancakes total. Serves 1. 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.

Baby pancakes made with apple and oat, perfect for baby led weaning, wheat free, egg free, refined sugar free and easy to make dairy free.

Baby Pancakes Apple and Oat

½ cups rolled oats (150 grams)

apple purée (150 grams)

tsp baking powder

tsp vanilla extract

Cup milk (125 milliliters or milk substitute)

maple syrup (15 milliliters)

Place oats into a food processor and blitz until fine. If you are using a blender you can skip this step and just pop all the ingredients into the blender.

Add remaining ingredients and blend until smooth, the mixture will be thick

Drop spoonfuls onto a medium heat greased pan

Flip the pancakes when bubbles form and burst on the surface

Allow to cool then serve!

This recipe makes one small batch of super tender 2-Ingredient Pancakes. It usually makes 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that&#039;s sort of custardy like French toast, so be gentle when flipping them. See the NOTES at the bottom for the flavor variations.

The Best 2-Ingredient Pancakes (Baby and Toddler Approved)

banana

baking soda ((optional))

Butter

Toppings including applesauce, yogurt, and/or diced fruit

Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.

Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny.

Spread the butter or oil with a spatula to coat the bottom of the pan. Place 1 tablespoon batter into the pan to make small pancakes. Cook until the edges start to set and the bottoms are lightly browned, about 1 minute.

Flip carefully and cook for an additional minute. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.)

Remove from pan—the pancakes will be very soft and tender—and serve with any desired toppings.

This Pikelet Recipe is an easy 3-ingredient version of the classic New Zealand Pikelets made with no eggs and no dairy. It&#039;s an allergy-friendly pikelet recipe for a school lunchbox or a kid&#039;s afternoon tea.

Pikelet Recipe

Self-Rising Flour ((note 1))

Plant-Based Milk (almond milk, soy milk, or coconut milk)

Oil oil

Unrefined Cane Sugar

Vanilla Extract

Cinnamon

In a mixing bowl, add the self-rising flour, milk, oil, and any of the optional ingredients if used. Whisk until smooth and no lumps of flour can be seen.

Warm a large non-stick skillet over medium-high heat. Lightly oil the surface with a cooking oil spray.

Scoop out about 2 tablespoons of batter in the pan to form each pikelet. I usually cook 5 pikelets at once in a 26-cm pan.

Cook for 2-3 minutes on one side until the edges dry out and tiny bubbles form in the center.

Flip the pikelets and cook them for an extra minute until golden brown and cooked through.

Repeat until the whole batter has been cooked. Make sure to lightly oil the pan before cooking another batch.

Eat cold in lunchboxes or warm with jam and peanut butter.

Tasty and so easy , will try banana next time

So easy ! I used Edmonds Gluten Free Flour and just added extra oil . Thanks so much

I was surprised at how such a simple recipe makes such fluffy pikelets. This will definitely be my go-to. And I love that I could make pikelets even though I’d run out of eggs.

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4-Ingredient Banana Pancakes (baby ...

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Top 4 baby pancakes recipes from across the web

The most viewed baby pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

4-Ingredient Banana Pancakes (baby ...

Baby Pancakes Apple and Oat

The Best 2-Ingredient Pancakes (Bab...

Pikelet Recipe

The most viewed baby pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine