A quick and easy "pancake" made from just banana and eggs, for a naturally gluten-free, grain-free, and added-sugar-free treat.
INGREDIENTS
1 ripe banana, with spots on the skin
2 whole eggs
Butter or coconut oil, for pan-frying
Ground cinnamon or maple syrup, for serving
INSTRUCTIONS
1. Combine the banana and eggs in a blender, and blend until completely smooth. Melt the butter or coconut oil in a skillet over medium heat, and pour a small amount of batter into the hot skillet.
2. Cook for 2 minutes, or until the edges begin to look cooked, then flip and cook another 1-2 minutes, until the pancake is golden on each side.
3. Repeat with the remaining batter, making 6 to 8 small pancakes. Serve warm, with maple syrup if desired, or a simple sprinkling of cinnamon.
Source: detoxinista.com
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