Ellington's Eats: Two-Ingredient Pancakes
I first heard of two-ingredient pancakes when I tried a paleo diet for several months, and let me tell you: they are MAGIC for feeding Ellington breakfast. They really only have two ingredients: eggs and banana. MAGIC!
So why do I love them so much for baby feeding?
They come together quickly in the morning, or you can make large batches and freeze them to pop into the toaster oven as needed.
They allow Ellington to feed himself
They are moist and thin enough to soothe my "will he choke??" nerves. I just cut them into little squares.
They can be taken when we are out and about as a snack.
They can act like puffs - cut them into small squares and spread all over the highchair.
They are also a great opportunity to expose baby to nuts by spreading a thin layer of nut butter on top. I also use tahini (ground sesame seeds) often because it is a good source of calcium and iron.
I like them, so I can happily eat any leftovers!
Ellington started eating these in the first month of Baby Led Weaning, and still has them several times a week!
So let's make some pancakes!
Note: Bananas can be constipating. Watch how your baby reacts to these. Try serving them with foods that can help alleviate constipation if needed. Think: prunes, pears, raspberries, chia seeds, or flax seeds.
2 pastured eggs
1 ripe banana
dash of ground cinnamon (optional)
cooking fat (ghee, butter, coconut oil, avocado oil)
Mash the banana in a small bowl and whisk in the eggs.
Add the cinnamon if using.
Over medium heat, heat the cooking fat.
Pour tiny pancakes (about 1/8 cup) and cook until lightly browned, flipping once. Add more cooking fat if needed before the next batch.
This recipe can be doubled, tripled, quadrupled, whatever to make large batches to freeze (freeze in layers with wax paper in between).