These baby friendly Banana Pancakes are a quick and simple family-favourite. They are dairy free, gluten free, high in protein & fiber, and naturally sweetened. And depending on the Plant Milk you use, these can also be Soy and Nut Free.
The perfect nutritious breakfast for kids (and adults) of all ages!
We serve these to both our Children, and have done so since weaning age. They usually have the pancakes for breakfast, with some Date Sweetened Cashew Cream & fresh Fruit such as sliced Banana or Raspberries.
Once they get a little older, we then start adding things like chopped Nuts and Seeds as well.
Us grown-ups top them with Maple Syrup and Nuts as well, as pictured above. (soooo tasty!)
What You'll Need
- Bananas - You'll need ripe bananas for this recipe. Ideally that sweet spot where they've got a few brown spots but haven't started to turn completely brown yet. (See ingredients photo above for reference).
- Baking Soda - This makes your pancakes light and fluffy by producing air bubbles when combined with the plant milk and flour. When you mix the batter together you'll start to see bubbles popping up at the surface.
- Gluten Free Self-Raising Flour - We use Self-Raising Flour, but it's easy to make your own if you can only find Plain/All Purpose Flour. If you want to make your own, you can mix half a teaspoon of baking powder to ¾ cup/100g of Plain/All Purpose Flour. If using Baking Powder, be sure that this is also Gluten Free as some may contain Gluten.
- Ground Flaxseed - It's important here to use Ground Flaxseed and not whole. This is due to the fact they are more nutritionally bio-available once ground. Our bodies can't break down the outer casing easily. Ground flax is usually another easily accessible product from wholefood or health stores. You can purchase this from multiple places online by simply searching in Google.
- Plant Milk - You can use any plant milk, we choose to use Soy in this recipe but we often just use whatever we have in the fridge - Almond, Cashew or Coconut have all been used and worked the same. Alternatively, we have a Cashew Milk recipe if you'd rather make your own.
- Blueberries - One of the most powerful antioxidants around. They're also incredibly delicious. Just be sure to cut them up for infants before serving.
- Nectarines - To choose a ripe, juicy nectarine, look for fruit that gives slightly to the touch. The tastiest nectarines have “sugar spots,” tiny pale speckles that indicate a delicious sweetness.
- Maple Syrup - As syrups go, this is the most nutritionally dense, with a relatively low GI score. If however you want a sugar free topping for your Pancakes, Adriana at Willamette Transplant has a recipe for Xylitol Syrup that you could try.
- Walnuts - Walnuts are an excellent source of antioxidants that can help fight oxidative damage in your body/. They are also one of the highest sources of Omega 3 fatty acids, which are essential for optimal brain health, especially in infants, children and pregnant women.
Cashew Cream Ingredients (optional)
- Cashews - Cashews are are abundant with monounsaturated fatty acids and polyunsaturated fatty acids, which are associated with reduced cardiovascular disease risk. They are also a source of numerous other essential vitamins and minerals, including protein, iron, zinc and magnesium. They also help to lower LDL cholesterol levels.
- Dates - I recommend using Medjool dates if you can get them. They are rich and caramel like in flavour. However, if you can't get hold of Medjool, any other soft date will work. Supermarkets and health food stores usually sell bags of these at a lower cost than Medjool. I get mine from GrapeTree in the UK.
- Frying Pan
- High Speed Blender* (Vitamix, Ninja, Magimix, or similar)
- Ladle or similar for pouring batter in to frying pan
- Mixing Bowl glass, plastic, ceramic
- Wooden Spoon
*If making Cashew Cream
How to Make The Pancakes
Steps 1 & 2 - Break the Bananas in to smaller chunks, then mash well with the back of a fork.
Steps 3 & 4 - Add the Ground Flaxseed, Baking Soda, Gluten Free Flour and the Plant Milk to the bowl and stir well until you have a semi-thick batter. If your batter is thin, add another couple of tablespoons of flour. And if you feel that it's too thick, add a couple of tablespoons of plant milk.
Steps 5 & 6 - Turn your hob on to a medium-low heat. Using a Ladle, spoon out a Ladles worth of Pancake Batter in to the Frying Pan. Allow to cook for approximately 2 minutes, until you see bubbles forming throughout the pancake, and the edges begin to firm. Using a Spatula, gently ease the pancake from the bottom of the pan, and flip over quickly. Cook for a further 1 minute until the pancake begins to puff up.
Serving Suggestions and Variations
Serve your pancakes with your desired toppings. For our suggestions in this recipe we use Date Sweetened Cashew Cream. For this you simply add all ingredients for the Cashew Cream in to a high speed blender for 1 minute. Pour a litte (or a lot) over your Pancakes. Then top with slices of fresh Nectarine, Blueberries, Maple Syrup and Chopped Walnuts.
For babies and infants, we suggest topping the pancakes with a little Cashew Cream, diced fresh Fruit of your choosing, and sprinkling over a pinch of Hemp Seeds.
- Nut Free - You could add seeds in place of the nuts, such as Pumpkin, Sunflower or Hemp Seeds. You will also need to choose a nut-free plant milk to add to your Pancake Batter, as well as omitting the Cashew Cream.
See our non Gluten Free Vegan Banana Pancakes with Cashew Cream for more ideas on different toppings for your pancakes.
You can store any uneaten cooked pancakes in an airtight container at room temperature for up to two days. When re-heating the pancakes, place a frying pan on a low heat and warm through on each side. When re-heating these the pancakes will end up with a very slight crisp to them which is rather nice.
If your cream is too thick; start with adding 2 tablespoons of water to the blender to thin it out a little, until you reach your desired consistency. If your cream is too thin then Add 5-10 more raw cashews to the mixture and blend for another 30 seconds.
Yes. Our toddler loves them in his packed lunches for Nursery. We spread one pancake with a generous layer of Chia Jam, we then add another pancake on top, and slice it up in to triangles like you would a pizza.
Yes they can. The only difference when making Baby Pancakes using our banana pancake recipe is that you pour much smaller pancakes in the pan and cook them for slightly less time the than the large ones cook for.
Other Breakfast Ideas
Here are a few of our other Delicious Breakfast Recipes that you might like to try.
Easy GF Banana Pancakes (Baby Friendly)
- Frying pan (non-stick)
- High Speed Blender (Vitamix, Ninja or similar) *if making cashew cream*
- Mixing Bowl
- Ladle (we found using a ladle to spoon the pancake batter out was the perfect size)
- Wooden Spoon
For the Banana Pancakes
- 2 Large Ripe Bananas preferably ones with brown spots
- 1 ½ cups Gluten Free Self-Raising Flour
- 2 cups Plant Milk of choice
- 2 tablespoon Ground Flaxseed
- 1 teaspoon Bicarbonate of Soda
For the Toppings
- 1 cup Blueberries
- 2 Ripe Nectarines
- ¼ cup Maple Syrup
- ¼ cup Walnuts
For the Cashew Cream
- ¾ cup Raw Cashews
- 2 Medjool Dates remove the stones
- 7 floz Water
Making the Pancake Batter
- Mash up the Banana in a large bowl with a fork2 Large Ripe Bananas
- Add in all the remaining Pancake ingredients and using a wooden spoon, stir well to combine, until you have a semi-thick Batter1 ½ cups Gluten Free Self-Raising Flour, 2 cups Plant Milk of choice, 2 tablespoon Ground Flaxseed, 1 teaspoon Bicarbonate of Soda
Cooking the Pancakes
- Heat a frying pan on low to medium heat.
- Once the pan is hot, take a ladle of the Pancake mixture and pour desired amount in to the pan (we find one level ladle full is perfect)
- Cook for 2 minutes on the first side, until bubbles are visible across the top and the edges are being to firm, then flip and cook the other side for a further 1 minute before removing from the pan.
For the Cashew Cream
- Put the Cashews, Water and Dates in a high speed blender and blend on high speed for 1 minute, until smooth.¾ cup Raw Cashews, 2 Medjool Dates, 7 floz Water
For the Toppings
- Slice the Nectarines, being careful to remove all of the stone from the center2 Ripe Nectarines
- Chop up the Walnuts in to smaller chunks¼ cup Walnuts
- Pile the pancakes on the plates and then pour over the Cashew Cream.
- Top with sliced Nectarine, Blueberries and chopped walnuts, then drizzle with Maple Syrup.1 cup Blueberries, ¼ cup Maple Syrup