Mini Monkey Banana Pancakes
Vegetarian · 6m+ · en
These quick 4-ingredient banana pancakes use whole wheat flour and a pinch of cardamom for a wholesome, culturally familiar Indian spring breakfast. Perfect for baby-led weaning and toddler snacking!
- Serve with a tiny dollop of plain yogurt or a very thin smear of peanut butter for older toddlers.
- Make the batter the night before and store it in the fridge to save time on busy spring mornings.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 2
- Age
- 6m+
Ingredients
Watch how it's made
Steps
Peel and mash the banana in a bowl until smooth and creamy.
Crack the egg into the mashed banana and whisk well until completely combined.
Sprinkle in the whole wheat flour and cardamom powder, stirring gently to form a thick batter.
Heat a pan over low-medium heat and brush lightly with ghee. Drop small spoonfuls of batter to make mini pancakes.
Cook for 2 minutes on each side until golden brown and soft. Let cool completely before serving to your little one.
Frequently asked questions
Can I make these pancakes without eggs?
Yes! You can substitute the egg with 1 tablespoon of ground flaxseed soaked in 3 tablespoons of water for 5 minutes, or use 2 tablespoons of thick plain curd.
Are these safe for a 6-month-old baby?
Absolutely. Just ensure the pancakes are fully cooked, soft, and cut into long strips so they are easy to hold and pose less of a choking risk.
Can I freeze the leftover pancakes?
Yes, they freeze beautifully! Store them in an airtight container with parchment paper between layers for up to 1 month. Warm them up in a pan before serving.
What you'll need
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