Baby banana pancakes (no egg)
Baby banana no-egg pancakes are an ideal early finger food. They are easy to hold, easy to chew and - importantly - easy to make! You can even freeze them, then pop them in the toaster for a super speedy breakfast another day.
Ingredients
- 1 large ripe banana
- 120 g self raising flour (normal or GF works)
- Up to 2 tbsp caster sugar
- 1 tsp vanilla extract
- 200 ml plant based milk; almond, oat & coconut all work well (choose an unsweetened, calcium fortified version)
- 1 tbsp rapeseed or olive oil plus extra for frying
Instructions
- Peel the banana and break it into chunks into the mixing bowl. Mash it up well.
- Mix in all the other ingredients and give it a good stir until it is well combined. I like the batter quite thick, but you can always add a little more liquid if you prefer.
- Heat up a splash of oil in a non stick pan, then add spoonfuls of the batter and fry for a few minutes each side. Wait until you see bubbles before you do the first flip. Cook the pancakes in batches of three or four at a time; I always add a little more oil in between batches. And I often have two frying pans on the go to meet demand!
- Serve immediately! Any leftovers can be set aside and frozen for another day. They freeze really well, and you can simply defrost in the toaster for a super quick breakfast.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.