Easy AND Healthy Toddler Banana Pancakes Recipe
As a working mama and wife, I totally get the morning rush. It feels like I blink and suddenly I need to be dressed, fed, caffeinated, and getting my little one ready for the day, all before 8 am! Meal prep is my jam, but sometimes, you just need a quick, wholesome breakfast that your toddler will actually devour without a fight. Sound familiar? I’ve been searching for the holy grail of toddler-friendly recipes, and let me tell you, this recipe for Toddler Banana Pancakes is a game-changer for a simple, nutritious breakfast. If you’re a busy mom looking for quick and healthy toddler breakfast, you’re in the right place!
I know what you’re thinking—another pancake recipe? But trust me, these are different. These banana pancakes are not only incredibly easy to make, but they are also packed with goodness, using coconut flour for a wonderful texture and a little extra nutritional punch. My little guy is super picky, and yet he gobbles these down every time. This recipe has become my go-to for a toddler breakfast recipe and a fantastic finger food for babies. Plus, they’re the perfect size for little hands, which means less mess for me to clean up later—a huge win in my book!
Let’s dive into what you’ll need for these magical, healthy banana pancakes. The beauty of this recipe is its simplicity and reliance on things you probably already have sitting on your counter or in your pantry. We’re talking about minimal ingredients for maximum flavor and nutrition. This is truly the best easy pancake recipe for kids.
The process couldn’t be simpler, which is exactly what a time-strapped mom like me needs! You start by mashing your ripe banana until it’s perfectly smooth. This is where all that natural sweetness comes from, making these a truly naturally sweetened breakfast. Next, mix in the egg, the coconut flour, and the water until everything is beautifully combined. Finally, a dash of baking powder and a hint of apple pie spice takes these from basic to irresistible. That little bit of spice is my secret weapon for adding warmth and complexity—a truly flavorful toddler breakfast.
Cooking these pancakes requires a bit of patience, but the results are worth it. You’ll want to cook them low and slow on a non-stick pan with a little coconut oil. The key is to keep the heat on medium-low to ensure they cook all the way through without burning. Drop small dollops of the batter onto the warm oil—think tiny, toddler-sized portions—and cook until the edges start to firm up. Flipping can be a little tricky at first (don’t worry, even a seasoned mom burns a few!), but a soft-sided spatula is your best friend here. Cook them until they’re golden brown and fully cooked.
These easy toddler banana pancakes are perfectly served as is, or you can jazz them up! You can serve them with extra fruit, a tiny drizzle of pure maple syrup, or even a swipe of peanut butter for extra protein. They also freeze beautifully, making them an ideal make-ahead breakfast option for those really busy mornings. Trust me, bookmark this recipe. It’s the best toddler pancake recipe you’ll ever find!
A note on the pictures above: If you are feeding blueberries to a toddler, it is highly recommended to either squish the blueberries so they are flat and no longer round (which is a choking hazard) or cut them into pieces.
Toddler disclaimer: these recipes are created for a wide range of ages and stages. Please choose recipes and/or adapt them to your child’s specific developmental stage and nutritional needs.
Toddler Banana Pancakes
Description
🍌 Easy Toddler Banana Pancakes! 🥞
Whip up these simple, tasty pancakes with just one ripe banana and a few pantry staples. They feature coconut flour and apple pie spice for a healthy, flavorful start to your little one's day. Quick to make and easy to love!
Ingredients
Instructions
-
In a medium bowl , add the banana and mash it with a fork until it's smooth.
-
Add the egg, coconut flour, and water. Stir until smooth and well combined.
-
Add baking powder and apple pie spice. Stir until fully mixed.
-
Place a large non-stick pan on the stove on medium-low heat. Add 1 TBSP of coconut oil.
-
When the oil is melted and slightly sizzling, use a tablespoon and drop 1 TBSP dollops of the banana mixture onto the warmed coconut oil. Using the tablespoon, smooth the mixture around until it creates a ¼ inch thick pancake.
-
Cook for 1-2 minutes. When the edges start to firm up, use a soft-sided spatula and flip to cook the other side. (This part can be a little bit tricky. If you're having trouble flipping it, leave it for an extra 30 seconds and try again.)
-
Cook for another 1-3 minutes until both sides are speckled brown (not black) and cooked through. Flip occasionally as needed to finish both sides and cook throughout, then remove to a plate and allow to cool.
-
If your pancakes are cooking too quickly (i.e. burning), remove the pan from the hot stove for 1 to 2 minutes and turn the temperature down. Return the pan to the eye and continue cooking.
-
If needed, In between batches, set the pan to the side off of the hot stove to cool for 2-3 minutes before you start again. This will help your second batch of pancakes to not burn.
-
Serve with additional fruit, peanut butter, and/or pure maple syrup if desired.
Note
Adapted from Brain Food for Your Baby by Leah Bodenbach
Storage:
Keep in a sealed container in the refrigerator for up to 3 days.
Store in a freezer-safe container for up to 3 months.
A note on the pictures above: If you are feeding blueberries to a toddler, it is highly recommended to either squish the blueberries so they are flat and no longer round (which is a choking hazard) or cut them into pieces.
Toddler disclaimer: These recipes are created for a wide range of ages and stages. Please choose recipes and/or adapt them to your child's specific developmental stage and nutritional needs.
