Fluffy Vegan Banana Blender Pancakes (Egg-Free, Toddler-Friendly)
Fluffy vegan banana pancakes for toddlers and Baby Led Weaning — egg-free, blender-easy, ready in 25 minutes. Made with chickpea flour and ripe banana for a soft, BLW-friendly texture with a small iron, protein and fibre boost. The vegan toddler pancake recipe parents make on repeat.
Equipment
- Blender (or portable / personal blender)
- Non-stick or well-seasoned cast-iron pan
- Small ladle or spoon (about 2–3 tbsp)
- Spatula
Ingredients
- Ingredients
- Batter
- 1 ripe banana ~100 g, peeled
- 120 ml plant milk oat or soy works best — use fortified soy for the calcium boost
- 2 tbsp unsweetened apple sauce
- 1 tbsp ground flax
- 1 tsp vanilla extract
- 50 g chickpea flour
- 50 g plain wheat flour
- 1½ tsp baking powder
- pinch of salt optional — skip for under-ones
- For serving per portion
- 2 –3 tbsp fortified plant yogurt check label for at least 120 mg calcium per 100 g
- 1 tsp chia seeds
- small handful of fresh berries
- a swirl of unsweetened apple sauce optional — this is how Samuel and Francesco eat them
- For cooking
- neutral oil sunflower or light olive
Instructions
- Blend the wet ingredients. Add the banana, plant milk, applesauce, ground flax, and vanilla extract to your blender. Blend for about 20 seconds until completely smooth.
- Add the dry ingredients. Tip in both flours, baking powder, and salt (if using). Pulse just until combined — about 5–10 seconds. Do not over-blend.
- Rest the batter for 10 minutes. This is non-negotiable for fluffiness — the baking powder activates, the flax thickens, and the chickpea flour hydrates.
- Heat the pan. Place a non-stick pan over medium-low heat with a small slick of oil. Chickpea flour browns quickly, so medium-low is the sweet spot.
- Cook the pancakes. Ladle about 1 large tbsp batter per mini pancake. Cook 2–2½ minutes until bubbles cover the surface and the edges look matte and dry. Flip carefully and cook another 1½–2 minutes until golden.
- Stack, top, and serve. Stack the mini pancakes on a warm plate. Per serving, spoon over plant yogurt, sprinkle with chia seeds, and scatter with berries. Eat warm.
Notes
For Baby Led Weaning, cut each mini pancake into small bite-sized pieces — Samuel prefers small pieces over strips, but try both.
For under-ones: skip the salt entirely.
New to chickpea flour? The vanilla mellows the earthy note; for an even stronger mask, swap the vanilla for 1 tsp cinnamon.
Storage: Fridge up to 2 days in an airtight container. Reheat in a dry pan 30 seconds per side or in the toaster.
Freezer: Cool completely, freeze flat on parchment between layers, transfer to a bag. Keeps up to 2 months. Reheat from frozen in the toaster.
For the calcium boost mentioned in the post, use fortified soy milk in the batter and fortified soy yogurt + chia + berries as the topping. Coconut and unfortified oat yogurt are lovely but don't contribute meaningful calcium.
For under-ones: skip the salt entirely.
New to chickpea flour? The vanilla mellows the earthy note; for an even stronger mask, swap the vanilla for 1 tsp cinnamon.
Storage: Fridge up to 2 days in an airtight container. Reheat in a dry pan 30 seconds per side or in the toaster.
Freezer: Cool completely, freeze flat on parchment between layers, transfer to a bag. Keeps up to 2 months. Reheat from frozen in the toaster.
For the calcium boost mentioned in the post, use fortified soy milk in the batter and fortified soy yogurt + chia + berries as the topping. Coconut and unfortified oat yogurt are lovely but don't contribute meaningful calcium.
Nutrition
Serving: 4Mini PancakesCalories: 165kcalCarbohydrates: 27gProtein: 6gFat: 3.5gFiber: 4.2gSugar: 7gVitamin C: 8mgCalcium: 140mgIron: 1.4mg
Tried this recipe?Let us know how it was!