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!
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.
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.
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.
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.
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