Banana Egg Pancakes

🛒Ingredients

Makes 10–12 small pancakes. Tap to check off as you go.

• 1 large ripe banana (with brown spots)
• 2 large eggs
• 1/4 tsp ground cinnamon (optional)
• 1 tsp unsalted butter or olive oil, for the pan

Contains: egg, milk (butter for the pan).

🍳Instructions

1. 

   1Mash the banana

   Mash the banana in a bowl until smooth, with no big lumps.

2. 

   2Whisk in the eggs

   Add the eggs and cinnamon and whisk until fully combined.

3. 

   3Heat the pan

   Melt the butter in a nonstick pan over medium-low heat.

4. 

   4Pour small pancakes

   Pour 1 tablespoon of batter per pancake, leaving space between them.

5. 

   5Flip gently

   Cook for 1–2 minutes until the edges set, then flip gently and cook 1 minute more, until no wet egg remains.

6. 

   6Serve

   Cool slightly and serve with plain yogurt or mashed raspberries.

👶How to serve by age

🔄Allergy & diet swaps

🌾 Gluten-free: Gluten-free as written: just banana, eggs, cinnamon and butter. Check your cinnamon label.

Dairy-free

Cook in olive oil or coconut oil instead of butter.

Egg-free

This recipe needs eggs to hold together, so there's no good egg-free swap. Serve mashed banana on soft toast fingers instead.

Extra protein

Whisk in 1 tbsp smooth peanut butter or 2 tbsp plain yogurt, once those foods have been introduced.

💡Tips

• Use a very ripe banana for the sweetest, smoothest batter.
• Keep the heat medium-low. These pancakes are delicate and brown quickly.
• Cut into strips for younger babies.

🧊Storage & safety

Storage: Fridge: 2 days. Freezer: 1 month. Reheat in a pan or microwave until hot.

Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask