I whipped these up the other morning when both kids were awake and ravenous, and I wanted a recipe the whole family could enjoy. Blender prep was critical because ravenous toddlers don’t have time for 10+ minutes of prep time.
My mind immediately went to banana pancakes since Riley could easily eat them. I’ve also been trying to get some peanut butter in her diet – and naturally it’s a great pairing with bananas – so I tossed some of that in a blender with my go-to eggs and banana recipe. I’m not a huge fan of the traditional banana pancakes because they’re too soft, and not quite filling enough for a toddler. So I added some rolled oats for a bit of substance.
They cooked up evenly and quickly, so within 15 minutes breakfast was on the table. PERFECT. Enough for the whole family when paired with the most delicious, bright and tropical smoothie imaginable (recipe to follow).
- 2 bananas
- 2 eggs
- 2 heaping teaspoons peanut butter
- 1 tablespoon whole milk
- 1/2 cup rolled oats
- 1 tablespoon honey use maple syrup if serving to a child younger than 1 year old
- 3 tablespoons butter
- 1/2 cup blueberries
- 1/4 cup maple syrup or honey
Combine all pancake ingredients in blender until smooth.
Warm a large nonstick pan over medium heat for 2 mins. Add 1 tablespoon of butter and allow to melt; spread around the pan.
Cook 4 small pancakes at a time, for 1.5 minutes on the first side until slightly browned.
Flip and cook for an additional 1 minute. Remove from heat.
Add 1 more tablespoon butter to the pan and cook the next batch of 4 pancakes, until the batter is all gone. You may need to adjust the cooking time as you cook additional pancakes. Just keep an eye on them and flip once they are lightly browned.
Serve with a handful of blueberries. Drizzle with maple syrup or honey.