Kids love pancakes! And we too! So here we are with another easy-peasy recipe for your fussy little eaters. As you all know, it’s a cozy season, so pancakes are the best option.
This time, it is a banana and nuts pancake. Our regular banana bread inspires this recipe. It yields soft fluffy pancakes and fuels your kids for a longer time. Let’s jump to the recipe part without wasting any time.
Preparation Time: 15 minutes
Calories: 12.64 Kcal
1 egg, beaten
1/3rd tsp baking soda
1/2 cup milk
1/2 ripe banana, mashed
A pinch of cinnamon powder
1/2 cup flour
½ tsp vanilla extract
Salt, a pinch
1 ½ tsp butter
1 tbsp sliced almonds and walnuts
Mix all the dry ingredients in a bowl, and combine the flour, baking powder, salt, and cinnamon. You can use whole wheat flour or white whole wheat flour, which provides a good source of whole grains, protein, and fiber.
Whip the egg whites until fluffy, which will help your pancakes’ fluffiness.
Mix the wet ingredients, milk, melted butter, vanilla extract, and mashed bananas, followed by the egg whites.
Combine the wet and dry ingredients and thoroughly mix them. Overmixing will result in tougher pancakes, so take care of that too.
Over medium-high heat, heat a lightly buttered or greased frying pan and pour a ladle of batter into the pan, about 1/4 cup per pancake.
Cook until both sides of the pancakes turns golden brown.
Serve them hot, with nuts sprinkled on top, and you can also include your kid’s fav syrup; it enhances the flavour.
These banana pancakes are ideal for lazy weekend breakfasts and reheat well for hectic weekday breakfasts. You can also double the amount and freeze the extras for later use. We tried to give you some relief for all those winter grey mornings when you can be in bed for some more time and still feed your kids a healthy breakfast.