Pancakes are a popular breakfast around here, but, to be honest, we never make them with flour. Breakfast is just such a big, important meal that I don’t want to fill Deacon up with simple carbs that are going to make him crash and burn in the near future. That’s where these cinnamon banana pancakes come to the rescue!
Healthy fats and protein are slow-burning fuels perfect for mornings filled with Lego, playgroups, and music class. We’ve been using this recipe since Deacon was just starting solids. It’s perfect for baby-led weaning! It’s also really adaptable. I’ve used butternut squash or pumpkin (I have a MEAN pumpkin spice version I’ll share this fall :), and feel free to use any type of nut or seed butter on hand – almond, peanut, and sunflower seed are a few of our favorites. Blueberries are also a wonderful addition.
Nothing refined, and yet they feel like such a special treat. With the sweetness of the bananas, maple syrup is definitely not a necessity. The batter also works like a charm in those adorable silicone pancake molds.
- 1 bananas, mashed
- 2 eggs, gently beaten
- 2 generous tablespoons of sunflower seed, almond, or peanut butter
- ½ teaspoon cinnamon
- pinch of salt
- Mix all ingredients together.
- Cook on preheated, buttered griddle until tiny bubbles form or bottom is set; flip and cook other side.
- Serve warm with butter and maple syrup, if desired.