Keeping Breakfast Interesting – Toddler Version. Banana Pancakes From Scratch.

I’m not sure if I’ve mentioned this previously or not, but our typical breakfast consists of some variant of a smoothie with the most common including the following ingredients:

2 bananas
1 huge scoop of peanut butter
1 – 1.5 cups of quick oats
~200mL of yogurt. If using peanut butter, then vanilla, else fruit flavored
milk or more recently coconut almond milk
BLEND!!

While this continues to be consumed with enthusiasm, there is also a new found appreciation for pancakes and waffles. For a short while we fell into the bad habit of having waffles once or twice a week, and using frozen store-bought waffles to meet the need. Not healthy.

So, we’ve started to make large batches of pancakes from scratch. We store them in the fridge and toast them in the morning as needed. This has been a huge hit and provides a nice alternative to smoothies especially as the weather is getting cooler. I’m including the typical ingredients below for a single batch. Usually I’ll make a double batch of pancakes since we’re storing them anyway.

1.5 cups of flour
0.5 tsp of baking powder
0.25 tsp of baking soda
WHISK!

In another bowl:
1.5 cups of milk
2 teaspoons of lemon juice
1 tablespoon of sugar
WHISK!

Melt about a tablespoon of butter and add to the milk mixture after about 5 minutes
Add an egg to the milk mixture.
WHISK!

Add the wet mixture to the dry and stir with a fork. Lumps are fine.

Mash a very ripe banana with a fork. Stir it into the batter.

That’s it. Now it’s time to cook the pancakes and enjoy.

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