My little guy (well, not-so-little 4-yr-old now) went absolutely bananas (haha!) for these when he was introduced to solid food, and my 2-year-old daughter now loves them just as much. I would say these silver dollar beauties are a staple in both their diets and I’m completely satisfied feeding these to them anytime. These pancakes are really soft, so even with a couple of teeth most babies at 7-8 months old can handle them. If you’re only introducing egg yolk you can omit the egg white in this recipe. It will still work.
Adults can enjoy these with or with out a little maple syrup. They really don’t need it, but if you’re like me (could bathe in a tub of maple syrup..seriously) then go ahead and indulge once in a while!
- 1 medium very ripe banana
- 4 eggs
- 2-3 tbsp coconut flour
- 1/4 cup coconut or almond milk
- Dash cinnamon and splash vanilla extract
- 2 tbsp shredded coconut optional
- Coconut oil for frying
Mash banana and whisk in eggs, 2 tbsp coconut flour, milk, cinnamon, vanilla and coconut, if using. Let batter sit for 5 minutes to thicken slightly. If your batter seems way too runny, add an extra tbsp coconut flour.
Heat 2 tsp oil in large non-stick skillet on medium heat. Ladle about 1/4 cup batter into pan; cook 2-3 minutes on each side or until golden.
NOTE: these work with just banana and egg, but adding the additional ingredients makes them look and taste more like ‘true pancakes’
For Baby Pancakes: Scoop out batter using a tablespoon to make small pancakes that can be eaten by hand.
These work with just banana and egg, but adding the additional ingredients makes them look and taste more like ‘true pancakes.’