These proper, fluffy American-style pancakes with a hint of banana are perfect for little and big kids!
Ripe banana adds sweetness and flavour to these pancakes, but feel free to experiment by adding ½-1tsp of your favourite spice to the recipe – I personally love nutmeg or cinnamon!
If you don’t have any bananas, this recipe would also work well with an apple pureed in its place.
I have added a little Ready Brek to this recipe to add some extra calcium and iron essential nutrients for babies, and it’s always great to add in a nutrient boost where we can! If you don’t have any Ready Brek, you can always substitute for flour.
To make life easy, or for breakfast on a rushed morning, these pancakes can be made ahead of time and stored in the freezer. Ensure there is a layer of baking parchment between each pancake, so that they don’t stick together.
Thaw them in the microwave and serve warm, or on the countertop if you have time. They’ll also keep in the fridge for up to 2 days.
If you like this recipe, have a look at this blog post for some more baby-led weaning breakfast ideas!
Baby Banana Pancakes
- 1 Ripe Banana
- 1 Egg
- 30 g Ready Brek
- 100 g Plain Flour
- 1 tsp Baking Powder
- 150 ml Whole Milk
- Butter or oil for the frying pan
- In a small bowl, mash the ripe banana and combine with the egg and milk.
- Add in the flour, ready brek and milk and whisk together well.
- Heat a little oil or butter in a large frying pan over a low-medium heat.
- Add spoonful’s of the batter to the hot pan. Teaspoons work well for mini baby pancakes, and tablespoons for older children.
- Once the surface of the pancake is covered in mini bubbles flip the pancakes – a fish slice can make this easier,
- Cook on the other side for approximately 1 minute, or until golden brown.
- Allow to cool, then top with your favourite topping before serving. For these I love to blend some blueberries with a drop of vanilla essence, alongside some yoghurt.
With thanks to Heather Knight for her help in designing this recipe.