*Please note* this post has been updated as of April 1, 2019. The post and recipe remains the same, but the photos have been updated.
Weekday breakfasts around here can be summed up in one word = chaos!! Neither of my boys have ever been the type to sleep past 7, so our day gets going very early and very quickly. Oscar starts asking for snacks within 10 minutes of waking up, so to spare my living room carpet from all sorts of dry cereal crumbs, I try to have him in his seat eating breakie as soon as possible!
Before I had kids, my standard morning breakfast before work was usually plain oatmeal with some cinnamon – I know, SO boring – but things had to change once the wee ones came along. You try serving a picky toddler plain oatmeal!! No way. So I’ve had to get creative.
Breakfast can be really fun for kids, if you have the time. Baked donuts are a great way to make things a little more exciting, while filling them with nutrition as well. My green monster donuts are a big hit around here!
Unfortunately, donuts and things like that can take time. When I’m trying to get things on the table quickly, I need a few quick go-to recipes. Enter these wonderfully easy pancakes! I cannot count the number of times these pancakes have saved my bacon (literally – haha)!! All you need is two large eggs and one ripe banana. Two Ingredients!! Two!!
Not only are they good for you and for your kids, these pancakes are such a great baby-led weaning breakfast as well. It’s a great source of protein, and vitamins and minerals such as iron, vitamin C and potassium. They are sweet enough that babies like them without any added syrup, they’re easy to pick up and soft enough to chew.
There are 3 simple steps to making these pancakes:
- Mash a large, very ripe banana in a bowl
2. Add two eggs and whisk it all together until hardly any lumps remain (it’s tough to get it completely smooth)
3. Melt some butter in a pan, and fry your pancakes ones at a time!
Ta da!!Click to tweet that you've tried these pancakes!!Click To Tweet
A couple big tips from me to you; don’t pour your pancakes too big, or they’ll crumble when you try to flip them. Also, add a bit more butter in between batches, to ensure the subsequent pancakes don’t stick!
Yield 3-4 pancakes
Two ingredient pancakes ready in three simple steps. The perfect breakfast for you and your kiddos on a busy morning!
- 1 large banana, the riper the better
- 2 large eggs
- In a large bowl, mash the banana until smooth.
- Add the eggs and whisk together with the banana, until no large lumps remain.
- In a frying pan over medium heat, melt a small pat of butter. Pour a small amount of the "batter" into the pan, about 1/4 cup. Fry for 4-5 minutes or until firm, and in one swoop, flip the pancake and fry for another minute.
- Remove from heat, and after adding another small pat of butter, continue to cook the rest of the pancakes.
- Serve as is, or top the pancakes with syrup, granola, yogurt, or fresh fruit. Leftover pancakes will keep in the fridge to enjoy the next day.