Banana and blueberry breakfast pancakes
Serves 1-3 depending on what you serve it with and how hungry your children are!
Ingredients
- 1 banana (medium)
- 1 egg
- Fruit (optional, I added a handful of blueberries for extra moisture and sweetness)
- Plain flour
Optional extras
- Ground Cinnamon
- Nutmeg
- Mixed spice
- More fruit
- Chia seeds
Recipe
- Mash the banana to a smooth paste with as many lumps mashed out as possible
- Add 1 egg and mix well
- Add flour until the consistency of pancake batter*
- Warm a frying pan to medium heat (slightly lower for the thicker pancakes so they cook all the way through without burning on the outside). Adding butter at this point is optional. Adding butter can add a cakier taste to well-done pancakes and my husband says it then tastes more like a blueberry muffin.
- If you have an effective non-stick frying pan then you don’t need the butter.
- Add a spoonful of the mixture and spread to the size you want. Cook, flip and boom – you’re done.
- Serve with fruit and/or yoghurt for a super yummy breakfast. You can also take any extras out and about with you as a snack.
*Add more flour for a scotch pancake texture and less flour for a more traditional pancake. NOTE – the thicker pancakes are easier for babies and toddlers to eat with their hands.
