At 10 months old, Margot is well into eating solids, and it’s safe to say she is such a happy eater. Despite not having any teeth yet, she has been enjoying bites of table food as well as her purees for the last several months.
When Stella was first getting into solid foods, I discovered a recipe for quick and easy pancakes in a mommy Facebook group. The best part about them is that they only require two ingredients: banana and eggs. They were a great option for introducing eggs (gotta get that protein in) with the sweetness of the banana, and strangely enough, they basically look and taste like regular pancakes! I also loved having an option for using up an overripe banana that didn’t involve banana bread.
I continued to make them for Stella even as she got older as a healthier and easier alternative to regular pancakes. But now her diet mostly consists of peanut butter sandwiches, applesauce, yogurt, cheese sticks, and bananas, so our little miss picky hasn’t wanted to have anything to do with the pancakes in the last year.
This week I decided to make them for Margot, and it looks like our family is 2 for 2 when it comes to the two-ingredient pancakes!
All you need is two eggs and one ripe (or better yet, overripe) banana. I first mash up the banana and then whisk in the eggs.
Then I pour the batter onto my Cuisinart Griddler. The egg and banana mixture doesn’t make the prettiest round shapes when poured onto the griddle, but I cut them up into pieces for the girls anyway. Next time I might even try to make little silver dollar pancakes, so that they are bite-sized and easier to flip.
Because these pancakes don’t bubble up, I wait to see how much the egg has set before trying to flip them over.
These only take a minute or two on each side to be done.
Voila! And after these little guys cooled down in the refrigerator for a bit, I let my test subject decide what she thought of them.
That’s a happy face!
These two-ingredient pancakes are also obviously a great option for someone who can’t have gluten, and I think they are actually pretty delicious when I’ve snuck a bite.
This Food Network recipe recommends blending the ingredients to make them super smooth, which I bet would make the pancakes look a lot prettier. But for the sake of time and less cleanup, I opt for mixing them up in a bowl. The recipe also suggests adding pumpkin pie spice. Definitely not necessary for my little gal (she has plenty of time before getting her basic pumpkin spice fix), but a yummy idea for adults.