Two-Ingredient Banana Pancakes

Ingredients

• 1 ripe banana
• 1 egg

Method

1. 01

   Mash one ripe banana thoroughly in a bowl until smooth with no lumps.

2. 02

   Crack in one egg and whisk together with the banana until well combined.

3. 03

   Heat a non-stick pan over medium-low heat and add a small amount of butter or coconut oil.

4. 04

   Drop small spoonfuls (about 1 tablespoon each) of batter onto the pan.

5. 05

   Cook for 1–2 minutes per side until set and lightly golden, then cool before serving.

How to offer

Place 2–3 small pancakes on the high chair tray. Cut into strips or quarters for easier gripping. Supervise closely as these are soft and easy to overstuff.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Nutrition note

Bananas are rich in minerals like folate, vitamin B6, vitamin C, and potassium that babies require to flourish in addition to carbohydrates to fuel the body. Together, these nutrients help to maintain blood pressure, skin health, the neurological system, and iron absorption.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer