2-Ingredient Toddler Pancakes


These pancakes are ridiculously easy to prepare.

stack of toddler pancakes on a plate with butter and syrup on top

I call them “toddler” pancakes, because they are the only pancakes my toddler has ever known– and I plan to fool him with these for as long as I can! That being said, I actually enjoy these pancakes just as much as he does. I love that they are grain-free and nut-free (especially since so many “paleo” baked goods are loaded with nuts!), and they make an easy, nutrient-dense finger food that resembles traditional pancakes. They even taste good without maple syrup!

Believe it or not, these pancakes are made with just two ingredients: banana and eggs. When blended together, they make a smooth batter that is easily pan-fried into little pancakes. The key when making these pancakes is to keep them small– they’re not as thick and firm as traditional pancakes made with flour, so the smaller, the better, if you want to prevent them from breaking when flipped. They get nice and crispy edges, just like the traditional ones, and the banana offers plenty of natural sweetness, so maple syrup isn’t even necessary! (Unless you want to add it, anyway.)

I hope you enjoy these pancakes as much as we do. They aren’t going to “fool” anyone above the age of 5, but they make the perfect treat for those who are cutting back on flour and sugar, and for everyone following my Warm & Cozy Winter Detox program, too!

2-Ingredient Toddler Pancakes
Serves 1-2 (depending on age)

Inspired by Blogilates

Ingredients:

1 ripe banana, with spots on the skin
2 whole eggs
Butter or coconut oil, for pan-frying
Ground cinnamon or maple syrup, for serving

Directions:

Combine the banana and eggs in a blender, and blend until completely smooth. Melt the butter or coconut oil in a skillet over medium heat, and pour a small amount of batter into the hot skillet. Cook for 2 minutes, or until the edges begin to look cooked, then flip and cook another 1-2 minutes, until the pancake is golden on each side.

making pancake batter in a blender and cooking them on the stove

Repeat with the remaining batter, making 6 to 8 small pancakes. Serve warm, with maple syrup if desired, or a simple sprinkling of cinnamon.

stack of toddler pancakes on a plate with syrup on top

4.39 from 13 votes
Print
2-Ingredient Toddler Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
A quick and easy "pancake" made from just banana and eggs, for a naturally gluten-free, grain-free, and added-sugar-free treat.
Course: Breakfast
Servings: 1
Calories: 230 kcal
Author: Detoxinista.com
Ingredients
  • 1 ripe banana , with spots on the skin
  • 2 whole eggs
  • Butter or coconut oil , for pan-frying
  • Ground cinnamon or maple syrup , for serving
Instructions
  1. Combine the banana and eggs in a blender, and blend until completely smooth. Melt the butter or coconut oil in a skillet over medium heat, and pour a small amount of batter into the hot skillet. Cook for 2 minutes, or until the edges begin to look cooked, then flip and cook another 1-2 minutes, until the pancake is golden on each side.
  2. Repeat with the remaining batter, making 6 to 8 small pancakes. Serve warm, with maple syrup if desired, or a simple sprinkling of cinnamon.

 Notes:

I haven’t tried these pancakes with any other substitutions, so please be sure to leave a comment below if you try something different that works! 


Reader Feedback: Do you have any other healthy “toddler” recipes to share?

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Carrie

I make these weekly. Instead of flour I add a scoop of vanilla protien powder. They turn out fluffy and yummy!

Eric

Would flax eggs work?

kerry

I threw some coconut flour into the mix and then topped with strawberries. What a mistake! I couldn’t make the following bathches fast enough. The finished pancakes never made it to the table.

Emily

I’m excited to try these for our after nap snack today.
I have made them with pumpkin/squash purée and we love them, though I think I added about 1/2 tsp baking soda to make them fluff a little more and I also needed a pinch of sea salt and sometimes cinnamon or cardamom in the batter instead of in top.

Nic

Prrfect

Alex

OMG!!! My son finally ate eggs and didn’t even know it!! I’m so thrilled to have come across this recipe my picky 2 1/2 year old hasn’t eaten eggs since he was about 12 months old. He’s become extremely picky since being in a day home. Now I am lucky enough to stay at home with him and I’m trying so hard to get him to eat everything again. He loves fruit, yogurt and other healthy snack items but when it comes to meals he wants pancakes with flour and frozen waffles and wont eat any meat or fish unless it’s breaded. So thank you for putting up this recipe at least I have concurred breakfast. I have recently gone Paleo and I’m slowing working my family into it. My husband is not even noticing the lack of breads and processed foods that are suddenly missing which is awesome but it’s my little guy that I’m having trouble with. I just want to make sure he’s healthy.

Thanks again for this wonderful breakfast rut saving recipe.

Angie

I trued these this morning, I had a hard time flipping them. I couldn’t flip them without them falling apart. I was wondering what the trick was?

    Megan Gilmore

    The trick to flipping them is to make them small– like a silver dollar pancake– and don’t make the pan too hot; you want them to cook slowly so that the top of the pancake isn’t too runny when you flip them!

Noemi

I heard about the banana egg pancakes a while ago, but was skeptical about them. I love bananas–the idea just sounded like…another pinterest fail 🙂 After making them today, i am SOLD! I love these much better than regular pancakes! The banana flavor comes through really well, and the egg flavor isn’t overwhelming. They are not fluffy like a pancake; they’re more like a crepe, but they are simply wonderful. They have a natural sweetness to them, and are very filling.

Katie

Love this. More important my daughter 8 ys loves them. It’s so hard to get her to eat.

Penny

I love your recipes, I love your blog and I love your cookbook, but I hate this recipe! I decided to try it again last night because I forgot that I had already made it once and it makes me want to swear off of gluten free pancakes from scratch! After two of the pancakes sticking and burning hopelessly, I decided to try the modifications that are in your cookbook. They still stuck and burned every time. Never again, but that’s ok because I still have tons of other options thanks to you <3

    Megan Gilmore

    You should try the Banana Pancakes in the cookbook! They are inspired by this recipe, but turn out WAY better. 😉

      Penny

      I added the ingredients for the recipe from the cookbook after two of these flopped, and they still didn’t turn out. I think we may just stick to XOXO Baking Co boxed mix for now, since those have ok ingredients and it would only be once a week at the most.

Teresa

Love these! I added a little sweet potato and cinnamon! Yum!

Bree

These are a hit in our house! I add cinnamon & vanilla. They are even better with blueberries! My husband & I love them just as much as our toddler.

SHEBA

Just made these as is and they are great!

Jnjf

I made these. I just coulent stomach them! Banana was too strong. Maybe I’ll try half a banana and add some kind of rice flour.

Kat Woronowicz Johnson

Delicious! Made these since I had a very ripe banana I didn’t want to waste. Tastes more like a tiny omelette than a pancake. Will take extras along as snacks today. I didn’t have an issue with flipping. I just used butter. Sweet, no need for maple syrup.

Cheryl O

I made these and I’m in love. I have been telling everyone about them.

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter