These Sugar-Free, Dairy-Free, 3 Ingredients Baby Banana Pancakes are a super quick, easy and delicious breakfast recipe. They can easily be customised with a variety of fillings and toppings - and can even be frozen!
This recipe was first published on A Baking Journey
Why we love this recipe
These Sugar-Free Banana Pancakes are probably one of my son's favourite breakfast. They are so quick and easy to make, can be prepared in advance and even be frozen.
This recipe is great because:
- the banana pancakes are made with 3 simple ingredients only - but you can really add anything you want to them! From fruits like berries or apples to nuts, coconut or even chocolate chips.
- They are made with no added sugar; they only rely on the natural sweetness of ripe bananas!
- They are with no milk and are dairy-free.
- These baby pancakes can be made in large batches and frozen.
- They are soft enough to be eaten by babies who can chew and swallow small chunks. My son started to eat them at around 8 months old (note that every child is different and these pancakes should only be given to your young babies if you know they have the ability to eat them!).
- They are so delicious that both older children and adults will love them too!
To make these baby banana pancakes, you will need (scroll down to the recipe card for all quantities):
- Bananas: Medium size and very ripe, soft bananas that are naturally sweet.
Note that the size of the Bananas will affect the texture of the pancakes: if you use very small bananas, the pancakes might bit a bit more dry. If using large bananas, you might need to add some extra flour to avoid getting rather soggy pancakes. I recommend weighting the mashed bananas for the perfect quantity.
- Eggs: medium size, at room temperature.
- Self-Rising Flour: what makes this recipe so quick and easy! See FAQs section below if you do not have self-rising flour; plain or all-purpose flour can be used instead with the addition of baking powder.
This recipe can really be used as a "blank canvas" and be customised to your bubs liking! There are so many different ingredients that can be added to these banana pancakes (Noah's personal favourite is blueberries):
- Vanilla Extract
- Ground Cinnamon
- Fruits like Berries or cooked Apples Chunks
- Chocolate Chips
- Chopped Nuts
- Shredded or Desiccated Coconut
How to make Baby Banana Pancakes
There are only 3 steps to make these quick and healthy pancakes:
- Photo 1: Mash the Ripe Bananas into a mixing bowl. You can keep small chunks if you want more texture in the pancakes. The riper the bananas, the easier they will be to mash and the sweeter the pancakes will be.
If you find the bananas to be hard to mash because the bananas are not ripe enough, you can place them for 30 seconds to 1 minute in the microwave. They will become much softer.
- Photo 2: Whisk in the Eggs.
- Photo 3 & 4: Add the Self-Rising Flour and whisk until combined. You will see small lumps, that's normal - it's usually small chunks of mashed bananas.
- Cook the pancakes in a lightly greased (melted butter or oil) or non-stick skillet the same on a medium low to medium heat. When you see small bubbles form on the surface of the pancake, it is time to flip it. It usually takes about 2 minutes to cook on each side.
Tips & Troubleshooting
Because the size of Bananas and Eggs can vary, you might need to slightly adjust the quantities:
- The baby banana pancakes are a bit soggy (or they seem raw in the middle): add a little bit more Self-Rising Flour, one tablespoon at the time. That is probably because your bananas or eggs are on the larger side.
- The pancakes are dry: usually happens when you use small eggs and bananas. You might need to add a little bit more mashed bananas - start with half a banana and see if it improves the texture. Alternatively, you could add a little bit of milk (dairy or non-dairy).
Cooking the Pancakes
- The Pancakes are burning before they are fully cooked: the stove temperature is probably too high - simply reduce the temperature and cook for a bit longer.
- They are hard to flip: they are either not ready to be flipped yet, or this could be caused by using not enough flour (see above). You should see bubbles on the surface before you flip them.
Absolutely, you can simply use the same quantity of plain / ap flour than self-rising flour and add 1 teaspoon of baking powder. I recommend mixing the two dry ingredients first separately before adding them to the wet ingredients.
This recipe will work perfectly as large, individual pancakes or as mini ones. You can shape them or size them as you want!
Depending on the chewing/swallowing skills and how well your bub can pick food, you could either serve them whole or cut into small strips. I usually cut them into strips that are about 2 to 3 cm (about 1 inch) for my 1 year old.
Storing & Freezing
Once the banana pancakes are cooked, they can either be served straight away (when not too hot anymore) or be stored in the fridge in an air-tight container for 2 days. These baby pancakes will also freeze really well for up to two months (although I recommend eating then within 1 month).
To freeze them, let them cool down completely first. Then either lay them on a lined flat tray then transfer into a freezer-friendly container or freezing bag when fully frozen, or freeze directly inside a container or bag using baking paper to separate each pancakes.
More Breakfast Recipes
- Banana Chia Seed Pudding
- Banana Peanut Butter Oatmeal Cookies
- Healthy Pear and Banana Muffins
- Raspberry Baked Oatmeal Cups
- Flourless Banana Oatmeal Muffins
Baby Banana Pancakes (No Sugar, Dairy-Free, 3 Ingredients).
- 2 Bananas, very ripe, medium size
- 2 Eggs, medium size
- 75 gr (1/2 cup) Self-Rising Flour
- Mash the Bananas into a large mixing bowl until smooth. Add the Eggs and whisked until combined.
- Add the Self-Rising Flour (preferably sifted) and whisk until combined.
- Heat up a lightly greased (butter or oil) saucepan or non-stick skiller on medium low to medium heat.
- Pour a little bit of the batter in the centre of the pan and cook for about 1 to 2 minutes or until small bubbles appear on the surface. Flip the pancake and cook for an additional 2 minutes or until golden. Repeat with all the pancake batter (see note 1).
- You can substitute Self-Rising flour with Plain / All-Purpose Flour by using the same quantity of self-rising flour and adding 1 teaspoon of baking powder.
- Depending on the size of the Bananas and Eggs, you might need to add a little bit less or more Self-Rising Flour. If the first pancake seems very soggy, add a little bit more flour (1 tablespoon at the time). If a bit dry, you can add a little bit more mashed bananas or alternatively some milk (dairy or plant-based), one tablespoon at the time.
- You might have to adjust the heat of your stove as you cook the pancakes if the pan you use is starting to get too hot (and the pancakes start to brown up or burn quickly).