Probiotic Banana Pancakes
Getting into solids and “real food” with Cecily has literally been one of the BEST things ever! Soooo fun! I’ve been documenting all of my Recipes for Bébé and I’m so excited to begin sharing! Another thing I'm here for? ONE recipe that all three of us can enjoy. Expect to see a lot of that here!
One of Cecily's favorite things to snack on lately is these Probiotic Banana Pancakes with a drizzle of my Homemade Nut Butter or pure maple syrup. This recipe is adapted from the one on the container of this Stonewall Kitchen Waffle & Pancake Mix.
Let’s be honest - sometimes, the name of the game with baby food is incorporating (sounds better than “sneaking in” haha) extra healthy ingredients where we can. I feel like people often shame this (any shaming = not cool...chill with that), but I am here. for. it! Another thing I'm here for? ONE recipe that all three of us can enjoy. Add a couple of mimosas and hot coffee, and you've got a pretty sweet brunch for the grown-ups, too!
Cecily loves yogurt...she loves fruit...she loves bread - def my kid. So I put them all together in these pancakes and she can’t get enough! I wasn’t sure how they’d turn out, but these pancakes are fluffy, flavorful, and just chewy enough for safe eating and practice with solids. They’re also a perfect on-the-go snack. I throw some in a baggie or break some up in her snack cup when we’re running out the door or heading out for a long walk or to get errands done. Anything that will make the day go a bit more smoothly is something worth sharing. I hope you love! Tag @threebirdsonestove if you make these Probiotic Banana Pancakes!
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Yield: 3 dozen small pancakes
½ a ripe banana
1 cup full fat probiotic yogurt (love this one) or plain kefir
2 tablespoons organic apple juice
1 teaspoon vanilla extract
1 tablespoons butter, melted
1 teaspoon cinnamon
1.5 cups Stonewall Kitchen Waffle & Pancake Mix
Cooking spray, if needed for your pan (I like Trader Joes Coconut Oil Spray)
Use a fork to mash the banana until it’s mashed with small lumps (small enough to avoid choking).
Add egg, yogurt or kefir, apple juice, vanilla extract, and butter to the bowl. Mix using a fork or whisk until combined.
Add the Stonewall Kitchen Waffle & Pancake Mix and use a fork or whisk to combine until a thick batter forms. Scrape the side of the bowl with a spatula as needed while stirring.
Coat your pan or griddle with cooking spray if necessary and heat over low-medium heat. *NOTE: I use a non-stick pan that requires no spray. If your pan requires coating, spray with cooking spray. Otherwise, it’s not necessary for this.
Pour or scoop the batter onto your pan or griddle, using approximately ¼ cup for each pancake. As bubbles form on the edges, (2-3 minutes) flip to cook on the other side for 2-3 more minutes. When they are golden brown, place them aside to cool.
Allow to cool substantially (I bring to room temp) before serving to the little ones. Store in an airtight container for up to a week, or freeze for the future in an airtight container or storage baggie.