Avocado Banana Pancakes

Why You’ll Love These Avocado Banana Pancakes

1. Naturally Sweet and Baby-Friendly

These pancakes are sweetened only with banana and avocado, so there’s no added sugar, making them perfect for baby-led weaning. They’re soft, mashable, and gentle on little tummies, especially for babies just starting solids.

2. Super Nutritious

Packed with healthy fats from avocado, potassium and natural sugars from bananas, and protein from eggs, this recipe delivers a wholesome balance of nutrients in every bite. They’re great for growing toddlers and energizing for busy parents, too.

3. Soft, Fluffy, and Easy to Eat

These pancakes have a naturally soft and moist texture, making them ideal for babies and toddlers who are still mastering chewing. No need for syrup — they’re tasty on their own and easy to serve in bite-sized strips.

4. One Bowl = Minimal Mess

The entire recipe comes together in just one bowl, which means less clean-up and more time to enjoy breakfast with your little one. It’s a quick, no-fuss option that fits into busy family life.

5. Freezer-Friendly for Stress-Free Mornings

Make a big batch, pop the extras in the freezer, and you’ve got ready-to-go breakfasts or snacks for days. Just warm and serve — ideal for those chaotic mornings with a baby or toddler.

How To Make Our Avocado Banana Pancakes

Ingredients

• 1 ½ ripe avocados
• 2 ripe bananas
• 2 eggs
• 1 tsp vanilla extract (optional, but adds a lovely, gentle sweetness)
• 1 cup self-raising flour

Instructions

1. Start with the mash-up: In a large mixing bowl, add 1½ ripe avocados (ensure they’re soft) and 2 ripe bananas. Using a fork or potato masher, mash them together until smooth. A few small lumps are okay — they add texture!

2. Crack and stir: Crack in 2 eggs, and add 1 teaspoon of vanilla extract. Stir everything together until well combined. This mixture should be creamy and a bit fluffy, thanks to the avocado.

3. Add the flour: Gently mix in 1 cup of self-raising flour. Try not to overmix — just stir until there’s no dry flour left. The batter will be thick and spoonable.

4. Cook the pancakes: Heat a non-stick pan over low to medium heat. Lightly grease it with a bit of olive oil. Spoon out small dollops of batter — think mini pancake size, perfect for little hands. Cook each pancake for about 2–3 minutes on each side, or until golden brown and cooked through. They should be soft and fluffy inside.

5. Cool and serve: Let the pancakes cool slightly before serving to little ones. You can cut them into strips or small pieces for baby-led weaning, or stack them up for older kids and adults with a drizzle of yogurt, mashed fruit, or a sprinkle of cinnamon.

Tips for success

Go for Ripe and Ready Avocados & Bananas

For the softest, fluffiest pancakes, make sure both your avocados and bananas are fully ripe. A ripe banana should have brown spots — that means it’s naturally sweet and super mashable, perfect for baby-led weaning. Same goes for the avocado — soft, creamy, and easy to blend. If either fruit is under-ripe, your batter may be lumpy and the flavor a bit bland.

Keep the Batter Thick — That’s the Secret

This avocado banana pancake batter is meant to be thick and spoonable, not runny like your typical pancake mix. Don’t be tempted to thin it out with milk or water — the natural moisture from the banana and avocado keeps everything soft and moist. A thick batter also helps the pancakes hold their shape better, especially when making small, toddler-sized portions.

Cook Low and Slow

These pancakes do best when cooked on low to medium heat. If the pan is too hot, they’ll brown too quickly on the outside and stay undercooked inside. Cooking slowly ensures they stay tender and perfectly cooked through.

Size Matters (Especially for Tiny Hands)

Smaller pancakes are easier for babies and toddlers to pick up and self-feed. Use a tablespoon or small cookie scoop to portion the batter. This helps with even cooking and makes them less overwhelming for young eaters. For older kids and adults, feel free to go bigger.

Ingredients Substitutions, And Additions

No Eggs? No Problem

If your little one has an egg allergy or you're just out of eggs, don’t worry — these avocado banana pancakes are easy to make egg-free. You can replace each egg with a flax egg (made by combining 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, then letting it sit for 5 minutes). Chia eggs work similarly and are packed with nutrients. Both options help bind the batter without significantly altering its taste or texture.

Gluten-Free Goodness

Need a gluten-free option? Replace the self-raising flour with a gluten-free self-raising flour blend. Most store-bought blends work well — just make sure it’s labeled gluten-free. If you only have plain gluten-free flour, add 1 teaspoon of baking powder to help the pancakes rise and stay fluffy.

Make It Dairy-Free (Easily)

Good news — this recipe is naturally dairy-free! But if you like to serve your pancakes with a spread or topping, go for dairy-free yogurt or a drizzle of coconut cream. For added flavor, try sprinkling cinnamon or using mashed berries instead of syrup, especially for babies under one year old, who should avoid added sugar.

Add a Sweet or Fruity Twist

If your toddler is past the early weaning stage, feel free to fold in a few chopped blueberries, strawberries, or even small pieces of soft apple into the batter. Just keep the fruit pieces small and soft for safe chewing. For adults or older kids, a handful of dark chocolate chips can turn them into a weekend treat!

Serving Suggestions

For Baby-Led Weaning (6 months and up)

Keep it simple and safe.

• Serve the pancakes cut into finger-sized strips — easy for little hands to grab and self-feed.

• Skip any added toppings for babies under 12 months — no honey or syrup needed. The natural sweetness from the banana and avocado is more than enough.

• Add a few soft, steamed fruit slices like a pear or an apple on the side for variety.

These pancakes are soft enough for early eaters, making them a great baby-led weaning breakfast or snack.

For Toddlers

Toddlers love dipping and variety, so keep it playful!

• Serve pancakes with a small dish of plain full-fat yogurt or unsweetened applesauce for dipping.

• Add a side of fresh fruit like blueberries, banana slices, or strawberries.

• A little sprinkle of cinnamon or crushed seeds on top can add texture and gentle flavor.

Make it a mini meal by pairing the pancakes with a scrambled egg or a few slices of soft cheese.

For the Whole Family

• Stack the pancakes and top with Greek yogurt, nut butter, or a handful of fresh fruit.

• Drizzle with warm nut butter, coconut cream, or a tiny splash of pure maple syrup (for older kids and adults).

• Add a sprinkle of chopped nuts, seeds, or granola for crunch and a boost of healthy fats.

You can also serve them alongside scrambled eggs, avocado slices, or even a smoothie for a well-rounded family breakfast.

How To Store

Store in the Fridge (Short-Term Storage)

If you’ve made a batch and plan to enjoy them over the next few days:

• Let the pancakes cool completely first — this prevents them from getting soggy.

• Store them in an airtight container or wrap them tightly in reusable food wraps.

• They’ll stay fresh in the fridge for up to 3 days.

To reheat, just pop them in a toaster, warm them in a pan over low heat, or give them a quick spin in the microwave (about 10–15 seconds for baby-sized portions).

Freeze for Later (Perfect for Meal Prep)

Avocado banana pancakes freeze beautifully, making them a go-to for busy mornings.

• After they cool completely, place them in a single layer on a baking tray and freeze for 1–2 hours (this prevents them from sticking together).

• Then transfer to a freezer-safe bag or container, layering with parchment paper if stacking.

• Label with the date — they’ll keep well for up to 2 months.

To serve from frozen, just defrost overnight in the fridge, or warm them straight from frozen in a toaster or skillet. They're just as soft and tasty the second time around!

Equipment

• Mixing bowl 
• Skillet
• Airtight Containers

Nutrition

Suitable for 6 months +

Per Serving (Approximate):

• Calories: 180–210
• Protein: 5–6g (from eggs and flour)
• Healthy Fats: 8–9g (thanks to avocado and eggs)
• Carbohydrates: 24–28g (from banana and flour)
• Fiber: 4–6g (from avocado, banana, and flour)
• Vitamin C: from banana and avocado
• Calcium: small amounts from eggs and self-raising flour
• Iron: from eggs and flour
• Omega-3s: a small amount from avocado

Note: Nutritional values are estimates and may vary depending on the ingredient brands and portion sizes used.