Who doesn’t love pancakes? These ones are egg-free, easy to make and a great activity for little ones to get involved with. Perfect as a weekend breakfast.
These recipes are designed for you to cook together as a family. The best bits for children to help with are shown in blue, and little hands can always help with measuring ingredients and washing up!
- 2 large ripe bananas
- 2 tablespoons oil (1 tablespoon = 3 teaspoons approx.)
- 240g self-raising flour, or about 1 ¼ mugs
- 300ml dairy/dairy free milk, or about 1 large mug
- Pinch of salt
- Yogurt or dairy free yoghurt
- Extra fruit – blueberries and sliced banana
Serves 4. Approximate cost per adult serving: 57p
- Mash the banana in a mixing bowl, stir in a pinch of salt.
- Add the flour and mix thoroughly.
- Make a well in the centre and gradually whisk in the milk. The batter should be a thick consistency that falls off the spoon / whisk.
- Heat a little oil in a frying pan over a medium heat. Add 2 tablespoons of batter to make thick pancakes. You may be able to add a few at a time depending on the size of your frying pan.
- Fry on each side for 2-3 minutes until golden,
- To serve, top with yoghurt and your favourite fruits – we love them with summer fruits such as blueberries, strawberries and raspberries.
- Mixing bowl
- Whisk (or fork)
- Frying pan
- If preparing for babies under 1, leave out the salt. Larger berries such as strawberries should be cut into quarters, and smaller fruits such as blueberries should be chopped or squashed.
- If you have a blender and are short of time, you can also just pop all the ingredients together and blend!
- Leftover pancakes can be kept in the fridge for an easy snack!
Bananas are a great source of potassium which is good for the heart, and they are also a source of fibre which is good for our digestive system!