Banana Egg Pancakes
These are the simplest little pancakes. They are super quick to make and can be made just the right size for tiny hands.
The basic recipe contains just two ingredients – egg and banana!
These are a favorite breakfast of mine with some blueberries and a little cinnamon.
The egg provides an easy source of high-quality protein to support strong growing bodies, keeping glucose levels (& mood) stable. Eggs also provide omega-3 fatty acids, calcium, phosphorus, folate, vitamins E and D as well as choline, essential for brain and nervous system health.
Bananas fuel your little eater with plenty of fiber, B vitamins and minerals such as manganese, iron, magnesium and potassium. Plus, they are yummy and sweet!
Try these for breakfast, mid-morning snack, after school, or anytime.
2 Ingredient Banana Egg Pancakes
Ingredients
- 1 banana
- 1-2 eggs
Instructions
- Mash banana well.
- Whisk eggs (using a fork is just fine!
- Add to banana and mix well.
- Warm a little coconut oil or butter in a non-stick frying pan.
- Add spoonfuls (according to the size of pancake of pikelet you want) of the mix to the pan and fry on a medium heat until golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2-3 more minutes.
Options:
- Add 1 tablespoon coconut flour to the mix
- Add 1 tablespoon almond meal to the mix
- Add berries, apple or pear slices to the mix or lay on top while first side is cooking
- Add a squeeze of lemon or orange juice over the top
- Drizzle with a little maple syrup or honey
- Add a dollop of yoghurt
- Come up with your own – get your picky eater to come up with their preferred combination.
Enjoy!