Mini pancakes that are perfect for your little ones. They have a light banana flavor and are easy to make and are special diet friendly – they are gluten-free, egg-free and dairy-free. Pancakes for EVERYONE!
My little niece, Happy, is the cutest 1-year old in the whole world. She loves Elmo, bananas, singing the abc’s and “ninach” (spinach). She also giggles and smiles all the time, which is why I call her Happy. But poor little Happy is allergic to almost EVERYTHING. Dairy, eggs, certain preservatives and possibly wheat. My sister-in-law was having a hard time finding snacks to give Happy, so she asked me to test out some recipes. These tiny pancakes quickly became Happy’s favorite snack. They are very easy to make and freeze well so you can always have a quick and healthy snack on hand to give your little one.
I tried a few iterations of this recipe (as well as a failed muffin recipe) before coming up with this final recipe. If you have little ones in your house who love bananas – make them these pancakes! They have no added sugar, no dairy, no eggs and are made with rice flour. Perfect for little tummies. You can find rice flour in your grocery store in the baking aisle – usually next to the all-purpose flour. You can also buy it online. I buy Bob’s Red Mill (see picture below). I also tried making this with brown rice flour, but I found the pancakes came out too dense.
Remember, these pancakes were formulated for little tummies, so they are not bursting with flavor. But if you’re not making them for toddlers, you can add some cinnamon and nutmeg for some spice and some sugar (or honey/agave) for some sweetness, to the batter. I would start with a teaspoon of cinnamon, a sprinkle of nutmeg and 1-2 tablespoons of sugar – and adjust from there. For those who are not allergic to peanuts, I enjoy them made as is, then slathered with peanut butter and jelly. Mmm. Perfect breakfast on the go – peanut butter and jelly banana pancakes. Yum
Yield: 15-20 baby pancakes-serves about 2 adults
Time: 15 minutes
- 1 medium overripe banana
- 1 cup plain soy milk (or any milk)
- ¼ cup applesauce
- 1 tsp vanilla extract (optional)
- 1 cup White Rice flour
- ½ tsp salt
- 1 tsp baking powder
- In a medium bowl mash the banana very well. Then add the soy milk, applesauce and vanilla and stir until well combined, set aside.
- In a small bowl combine the dry ingredients.
- Add the dry ingredients to the wet ingredients and then stir until just combined. Do not over mix. The batter will be lumpy.
- Spray a small frying pan with vegetable oil spray (or coat with vegetable oil) and heat the pan on medium heat. Add 1 tablespoon of batter and cook for about 2 minutes or until edges are rounded and bubbles form in the middle. Then flip the pancake and cook for another 2-3 minutes.
Enjoy plain, with maple syrup, your favorite jelly or peanut butter (or both!).
Store leftover pancakes in a sealed container in the fridge for up to a week. Pancakes can be frozen for up to 3 months.
Recipe adapted from: Food.com