Mini Banana Pancakes
Soft, palm-sized pancakes made with ripe bananas and just a few simple ingredients. Perfect for little hands to grab and self-feed, with no added sugar needed.
Ingredients
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1 egg
- ½ cup milk
- 1 tsp baking powder
- ¼ tsp cinnamon
- 1 tbsp butter, for cooking
Method
- Mash the ripe bananas thoroughly in a mixing bowl with a fork until smooth.
- Add the egg and milk to the mashed bananas and whisk until combined.
- In a separate bowl, mix flour, baking powder, and cinnamon. Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Heat a non-stick griddle or pan over medium-low heat. Add a small amount of butter.
- Drop tablespoon-sized portions of batter onto the griddle to make silver dollar-sized pancakes. Cook until bubbles form on the surface.
- Flip carefully and cook the other side until golden brown.
- Let cool slightly until safe for toddler hands. Serve plain or with a thin smear of nut butter.
Chef's note: Keep pancakes small, about 2 inches across, so toddlers can hold them easily. These freeze beautifully; place parchment between layers and freeze for up to 2 months. Reheat in the toaster. Always supervise toddlers while eating.
Nutrition per serving
145kcal
5gprotein
22gcarbs
4.5gfat
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