Kid-Friendly 4-Ingredient Banana Pancakes
User Reviews
4.6
Kid-Friendly 4-Ingredient Banana Pancakes
Description
Banana Pancakes start with a ripe banana mashed to preserve some texture before mixing with eggs, coconut flour, and milk. The combination creates a batter comparable to traditional pancake batter but naturally sweetened by banana. Cooking on a lightly greased nonstick surface over medium heat develops a golden crust while cooking the pancakes through. The recipe cautions to adjust heat to avoid burning, ensuring an even golden finish and slight puffing for a fluffy interior.
The flavor is enriched by the natural sugars of the banana and can include subtle enhancements like cinnamon. Coconut flour contributes to the structure but requires milk adjustment depending on the flour type. Texture is tender with slight chew from the banana and lightness from eggs, suitable for children and adults alike.
This recipe is straightforward for a nutritious breakfast or snack, offering flexibility in ingredients. Optional additions like hemp seeds or chia seeds can boost nutrition subtly without overwhelming the texture or flavor. The pancakes pair well with syrup or fresh fruit, making them a gentle, wholesome choice.
Flour substitution is possible but requires mindful liquid adjustment; start with small milk additions to reach batter consistency. The recipe notes emphasize using ripe bananas for best flavor and texture, and any flour substitution should keep the batter similar to traditional pancake batter thickness.
Ingredients
- 1 banana medium ripe, best with brown spots
- 2 egg
- 2 tablespoons coconut flour
- 1 tablespoon milk of choice, may be dairy free milk
- **Please see notes for additional nutritional boosters
Instructions
- 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'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.
Notes
- Ripe bananas with brown spots improve flavor and texture.
- Various flours (all-purpose, whole wheat, oat) can replace coconut flour; watch liquid quantity when swapping.
- Blend nutritional boosters like hemp, chia, or flaxseed meal for added vitamins.
- Cinnamon can be added for a banana bread flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 9mini pancakes (full recipe) | |
| Calories | 287cal | 14% |
| Carbohydrates | 37.1g | 12% |
| Protein | 15.3g | 31% |
| Fat | 10.1g | 16% |
| Saturated Fat | 2.2g | 11% |
| Fiber | 9.1g | 36% |
| Sugar | 14.5g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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