When Jack Johnson released his song ‘Banana Pancakes’ in 2005, I spent many a car journey singing along with absolutely no idea what they even tasted like.
So when I found myself faced with a few bananas past their best yellowness and a hungry toddler at breakfast time, I thought it was time to give them a try.
I kind of made this recipe up based on an even easier version of these yoghurt snack pancakes that I first made for Lady P on her 1st birthday. The recipe for the pancakes that includes yoghurt is super easy, but I wanted something with even less ingredients and time to prepare. If you can’t even be bothered to reach onto the top shelf and grab the flour, you can even make them without that too.
2 (or 3) ingredients… What could be easier?
The recipe made 6 pancakes, or which Lady P scoffed 4! If you love bananas and want a guilt-free snack, feel free to gobble any remaining pancakes too.
So here is what I did…
- 2 bananas on the softer side
- 1 egg
- Half a cup of self raising flour (optional)
- Mash up the bananas in a bowl (my daughter loves bananas so I left this more on the chunky side rather than too mashed).
- Add an egg and mix in.
- Add the flour to thicken the mixture.
- Heat a pan and add some butter / oil (I used a teaspoon of coconut oil) on a medium heat.
- Add a spoonful of the mixture to the pan, flipping using a flat cooking utensil when it looks like the side is cooked.
- Once both sides are cooked but not burning, remove from heat and leave to cool slightly before cutting into bitesized pieces of strips if easier to handle for baby-led weaning.
- Add a little honey (optional) and your toddler’s favourite fruit such as blueberries. Sometimes, I add a dollop of natural yoghurt too, which my daughter loves!
TOP TIP – I didn’t overcook the pancakes so that they were on the goey-er side so that the banana chunks were nice and juicy when served warm. Yummers!