Calling all parents and baby food enthusiasts! Are you searching for the ultimate breakfast recipe that's not just nutritious, but also incredibly simple to make? Look no further than these magical Baby Approved Banana Egg Pancakes - a game-changing meal that will have your little one begging for more! These pancakes are a nutritional powerhouse, packed with protein, natural sweetness, and zero refined sugars, making them the perfect morning treat for your tiny foodie.
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Cuisine: American
Serves: 2 pancakes
Ingredients
- 1 ripe banana
- 2 eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Butter or oil for cooking
Instructions
- Peel the ripe banana and place it in a medium mixing bowl. Mash the banana thoroughly with a fork until it becomes a smooth, creamy consistency with minimal lumps.
- Crack both eggs into the mashed banana and whisk together until completely combined and uniform in texture. The mixture should look slightly frothy and well-blended.
- Add baking powder and ground cinnamon to the banana-egg mixture. Gently stir until all ingredients are evenly incorporated, creating a light and smooth batter.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or cooking oil to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup, scoop the batter and pour onto the heated skillet. Allow the pancake to cook for approximately 2-3 minutes, or until small bubbles form on the surface and the edges start to look slightly dry.
- Carefully flip the pancake using a spatula and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer the cooked pancake to a plate and repeat the process with remaining batter. If needed, add a small amount of additional butter or oil between pancakes.
- Let pancakes cool for a few minutes before serving to ensure they are at a safe temperature for babies. Cut into small, manageable pieces if serving to infants or toddlers.
Tips
- Choose a very ripe banana for maximum natural sweetness and easier mashing
- Use a fork to thoroughly mash the banana to avoid large lumps in your batter
- Cook on medium-low heat to prevent burning and ensure even cooking
- Wait for small bubbles to form on the pancake surface before flipping
- Cut pancakes into small, bite-sized pieces for babies and toddlers
- For added nutrition, consider sprinkling some chia seeds or ground flaxseed into the batter
- If your baby has egg allergies, consult your pediatrician before preparing this recipe
- These pancakes can be made ahead and stored in the refrigerator for 2-3 days
- Serve with a dollop of Greek yogurt or a light drizzle of pure maple syrup for extra flavor
Nutrition Facts
Calories: 120kcal
Carbohydrates: 16g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 186mg
