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4-Ingredient Banana Pancakes (baby & kid-friendly!)

Baby and kid-friendly banana pancakes made with 4 simple ingredients! These simple baby pancakes are dairy, grain and gluten free, high in protein & fiber, and naturally sweetened. The perfect nutritious breakfast for kids of all ages!

Course Breakfast, Dairy Free, Gluten Free, Grain Free
Cuisine American
Keyword baby banana pancakes, baby pancakes, kid friendly banana pancakes, kid friendly pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 serving
Calories 287 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 1 medium ripe banana (best with brown spots)
  • 2 eggs
  • 2 tablespoons coconut flour*
  • 1 tablespoon milk of choice (we use dairy free milk)
  • **Please see notes for additional nutritional boosters


  1. In a medium bowl, mash your banana. It’s really best if your banana is nice and ripe with brown spots on the peel!

  2. Crack two eggs into the bowl with the mashed banana and whisk with a fork until well combined. It’s okay if there are lumps of banana. Next, add in coconut flour and milk and mix to combine. Batter should be similar to traditional pancake batter; if it’s way too thick, you may need to add in more milk, however it’s important you only start with a teaspoon at a time.

  3. Lightly coat a nonstick pan or nonstick griddle with butter, coconut oil, vegan butter or olive oil and place over medium heat. Once the pan is hot, add 1 heaping tablespoon of the batter to the griddle for each pancake and cook for 2-3 minutes until pancakes slightly puff up, are golden underneath and you see a few bubbles along the edges.

  4. Flip cakes and cook until golden brown on the underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking or if your pancakes are burning, it means your pan is too hot.

  5. Wipe the skillet clean and repeat with more oil/butter and remaining batter. Makes 9 mini pancakes total. Serves 1. Feel free to serve as is or spread with nut butter or yogurt! Please serve to your baby/toddler in sizes that are appropriate for their eating abilities.

Recipe Notes

*Feel free to use any flour you’d like here. I’ve found that all purpose, whole wheat and oat flour all work well. You can even use an infant oat cereal if you’d like. However, if you swap flours, it’s important to know that you may not need to add any milk to the batter. This is because coconut flour is highly absorbent. The batter should be similar to pancake batter, if it’s too thick, add in a teaspoon at a time of milk of choice.

**To add additional nutrition to the batter, feel free to add in a teaspoon or two of the following: hemp seeds, chia seeds and/or flaxseed meal. These have amazing nutrition and vitamins for babies and toddlers (and adults, too!)

If you’d like you can also add in ¼ teaspoon of cinnamon to the batter for delicious banana bread flavor.

Nutrition Facts
4-Ingredient Banana Pancakes (baby & kid-friendly!)
Amount Per Serving (9 mini pancakes (full recipe))
Calories 287 Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Saturated Fat 2.2g14%
Carbohydrates 37.1g12%
Fiber 9.1g38%
Sugar 14.5g16%
Protein 15.3g31%
* Percent Daily Values are based on a 2000 calorie diet.