Easy Recipe
Prep Time
10 minutes
Cook Time
15 minutes
12 small pancakes

This egg-free pancake recipe is perfect for babies about 9 months or older. I prefer to use sprouted brown rice flour in this recipe because it is easier to digest and does not interfere with mineral absorption—something very important for growing babies! These pancakes are best served with a little bit of fat, which helps to keep blood sugar levels balanced. Try a dollop of pastured butter, coconut butter, or sunflower seed butter. My children like to spread almond butter on top of each one!


Dry Ingredients

1 cups sprouted brown rice flour
¼ cups arrowroot powder (or tapioca flour)
1 teaspoons baking powder
¼ teaspoons sea salt

Wet Ingredients

¾ cups ripe, mashed bananas
½ cups hot water
2 tablespoons melted coconut oil
1 tablespoons maple syrup