Little Tummy Yummies: Whole Wheat Banana Pancakes

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)

Little Joy: Yummy in the Tummy! My kids LOVE pancakes so I knew this would be a hit!
Little Asher: Yummy in the Tummy! He ate SIX PANCAKES!!!!!!! I had to cut him off!