Bananas. Oh bananas. These are always plentiful in my house but sometimes, they get too ripe too fast for us, so I use them in other ways and this recipe is one way! This recipe is from 100 days of real food, with some alterations for dairy free!
Ingredients:
- 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon honey
- 2 large eggs, lightly beaten
- 1 ¾ cups almond milk (or any other milk alternative, for those not avoiding dairy use regular milk!)
- 2 tablespoons unsalted butter (we use Earth's Best Soy Free lactose free butter), melted
- 2 ripe bananas, mashed
- 100% pure maple syrup for serving
Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together honey, eggs, milk, and 2 tablespoons of melted butter.
- Make a well (hole) in the center of the flour mixture and pour the liquid mixture into the center; mix to combine but do not over mix!
- Gently fold the mashed bananas into the batter with a spatula.
- Heat a griddle or sauté pan over medium-high heat (if you are using a pan swirl some butter in there, if using a griddle this isn't needed). Add pancake batter using a 1/4 or 1/3 measuring cup.
- When the pancakes have begun brown on the bottom and start to bubble on the top, flip them over to cook the other side.
- Serve with maple syrup!
Difficulty: 2 out of 5; for pancakes, this is pretty easy!
Tip: Freeze leftover for a quick breakfast another day!
Timing: I serve pancakes as early as about 10 months since my babes show good chewing ability, but by 12 months I think these would be great for any toddler as long as they are cut up small!
Epicutie Rating: (see left side for rating descriptions)
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