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Banana Egg Pancakes

These are a staple in our home and we easily serve them for breakfast twice a week. They’re perfect for babies who have started solids as well as the entire family and couldn’t be easier to make!

Banana Egg Pancakes

These are a staple in our home and we easily serve them for breakfast twice a week. They’re perfect for babies who have started solids as well as the entire family! In fact, they’re a great way to expose babies to eggs which are a high-allergen food. We usually make them ahead of time so they are in the refrigerator or freezer for an easy pre-made breakfast – you know we love pre-made breakfast! We usually always double the recipe and store some in the refrigerator and some in the freezer. Feel free to mix it up and add additional items to this base recipe. We shared our favorite combinations but the options are endless! 

If you have a baby or are planning to, make sure to check out our Feeding Your Baby Solids course. It walks you through everything you need to know and will help you thrive when it comes to feeding your baby. Plus the skills learned will carry well into childhood. We cannot recommend it enough!

Banana Egg Pancakes

Prep Time:2 minutes
Cook Time:10 minutes
Yield: 4

Ingredients

  • 2 eggs
  • 1 large ripe banana, smashed
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon avocado oil

Optional Add-Ins:

  • 1 handful spinach or kale pieces
  • 1 handful blueberries, strawberries or mixed berries
  • 1 tablespoon peanut butter
  • 1/4 cup rolled oats (if you find the batter too runny or want to thicken it up)

Notes

Notes:
If you find the batter too runny, add 1/4 cup rolled oats to the batter. We love these rolled oats because they are tested to be glyphosate free. 
We usually always double the recipe so we can keep them some on hand in the refrigerator and freezer for easy pre-made breakfasts. You know we love a pre-made breakfast on weekdays! 
You can serve them as is or jazz them up with some toppings.
  • A little maple syrup for kids 12 months and older – we’re big fans of using these cups for dipping (and water drinking!)
  • Thin layer of nut or sunflower butter – great was to 
  • Our Raspberry Chia Pudding.

Instructions

  • Crack the egg in a medium bowl and beat with a fork. Add the mashed banana and cinnamon (and any additional add-ins) and stir to combine. It will seem very very runny and look like it won't turn into a pancake but it will.
  • Heat the avocado oil on a pan (we use cast iron).
  • Drop 2-3 tablespoons of batter onto the hot pan and cook until browned. About 3 minutes first side and then 2 minutes on the second side.
  • Cool and serve.

Optional Add-Ins (add the following to the original recipe of eggs, bananas, and cinnamon)

  • Spinach version: handful chopped up spinach or kale.
  • Peanut butter version: add 1 tablespoon peanut butter.
  • Berry version: handful of blueberries, sliced strawberries or other berries (add the berries directly to the pancakes once you have spooned them on the hot pan).

If you find you want to thicken the batter, add 1/4 cup rolled oats.