Before we dive into the delicious world of kid-friendly banana pancakes, let’s consider what might accompany this delightful dish. Picture this: a sunny Saturday morning, and the aroma of freshly made pancakes wafts through the air.
You might want to serve these pancakes with a drizzle of pure maple syrup. Fresh berries piled high can add a sugary bite. For a protein boost, a dollop of Greek yogurt is ideal. You could even mix in scrambled eggs for a wholesome meal. Lastly, a glass of cold, fresh-squeezed orange juice would brighten anyone’s day!
When I first became a parent, breakfast time often felt like navigating a tricky jungle. To satisfy my children’s ever-changing taste buds while ensuring they had a nutritious start to their day felt impossible. There were days when I just threw my hands up in despair, and kid-friendly banana pancakes. These pancakes quickly became a staple in our home. With the sweet taste of ripe bananas and a fluffy texture fit for a king (or, in this case, a hungry child), this recipe not only pleases the picky eaters but also keeps the parents happy.
This recipe took shape in our household on one of those mornings when I was determined to whip up something nutritious but didn’t want to spend hours in the kitchen. As the kids munched on their pancakes, I felt a wave of relief wash over me. They were eating something delicious and healthy. Isn’t that every parent’s dream?
What Is A Kid Friendly Banana Pancakes?
The Kid Friendly Banana Pancakes Recipe is a beloved breakfast option that transforms ordinary pancake batter into a nutritious feast. With only a few ingredients, such as ripe bananas, eggs, and whole wheat flour, these pancakes are simple, yet packed with flavor. Unlike traditional pancakes, which can often be filled with refined sugars and low-nutrient ingredients, this recipe focuses on wholesome goodness.
The beauty of this recipe lies in its flexibility. You can adjust the ingredients according to dietary needs and preferences. It’s crafted to appeal to children’s tastes while sneaking in some healthy fats, fiber, and protein. That’s a win-win in my book!
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Why You’ll Love this Kid Friendly Banana Pancakes Recipe
1. Nutritious Ingredients: Packed with ripe bananas, these pancakes are sweet without the need for added sugar. Bananas provide essential potassium and vitamins, while whole wheat flour boosts fiber content.
2. Quick and Easy Preparation: The recipe requires minimal time and effort. Prep and cook time comes in under 30 minutes, meaning breakfast is ready before the kids finish deciding which shirt to wear.
3. Customizable: Throw in some chocolate chips, nuts, or even a sprinkle of cinnamon for added flavor. You can modify quantities to suit your little ones’ preferences!
4. Kid-Approved Taste: There’s something irresistible about the combination of banana and pancake. They are fluffy, satisfying, and have that perfect hint of natural sweetness.
5. Meal Prep Friendly: You can batch-cook these pancakes and freeze them for busy mornings. Just pop them in the toaster when you need a quick meal!
The Ingredients You Will Need To Make Kid Friendly Banana Pancakes Recipe
Gathering your ingredients is part of the fun! Here’s what you’ll need:
- 4 large eggs (preferably at room temperature): These create the base of the pancake mixture and provide essential proteins.
- ½ cup whole wheat flour (or buckwheat flour, or ⅔ cup finely ground oat flour): A healthy alternative to white flour that adds fiber.
- 2 medium-to-large ripe bananas: The star of the show! Make sure they are well-ripened for maximum sweetness and flavor.
- 1 teaspoon pure vanilla extract: For depth of flavor; this makes a world of difference!
- ½ teaspoon ground Ceylon cinnamon: Adds warmth and a hint of spice that complements the banana’s sweetness.
- Up to 2 tablespoons hemp seeds or ground flaxseed: Excellent for adding omega-3 fatty acids and fiber.
- A pinch (up to ¼ teaspoon) of sea salt: Perfect for enhancing flavors.
- 1 tablespoon finely chopped walnuts or pecans : Provides some crunch and healthy fats.
- Butter, avocado oil, or ghee: For lightly greasing the pan so those pancakes don’t stick.
Directions
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients onto the counter. Mash the ripe bananas in a bowl. I find using a fork or a potato masher works wonders. Leave no lumps!
Step 2: Mix the Wet Ingredients
In a separate bowl, crack the eggs and whisk them until they are well mixed. Add the mashed bananas and vanilla extract. Stir until you have a homogeneous mixture.
Step 3: Incorporate Dry Ingredients
In another bowl, mix together the flour, cinnamon, hemp seeds or flaxseed, and salt. This step ensures your pancakes rise properly and have that fluffy texture.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula. Try to avoid overmixing—no one likes tough pancakes! A few small lumps are perfectly fine.
Step 5: Heat the Pan
Grease a skillet or non-stick pan with butter or oil over medium heat. Allow it to get hot. You can test if it’s ready by dropping a bit of the batter onto the surface; it should sizzle and bubble.
Step 6: Cook the Pancakes
Spoon about a quarter cup of batter onto the pan for each pancake. If you’re adding walnuts or chocolate chips, sprinkle them on top while the batter is still wet. Cook for about 2-3 minutes until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.
Step 7: Serve Warm
Transfer the pancakes to a plate and keep them warm while you repeat cooking with the remaining batter. Serve with your favorite toppings like maple syrup, yogurt, or berries. Enjoy their smiles!
Notes
Here are some tips to make sure your pancakes turn out perfect every time:
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots.
- Room Temperature Eggs: If you can, use eggs that are at room temperature. They blend more easily into the batter.
- Don’t Overmix: Mix just until combined. Overmixing can lead to dense pancakes.
- Keep Them Warm: If you’re making a large batch, place cooked pancakes in a preheated oven at 200°F (93°C) to keep them warm while cooking the rest.
- Experiment with Flavors: Add extra mixing spices, like nutmeg or ginger for a unique twist.
Storage Tips
Storing these delightful pancakes is simple. Once they are completely cool, you can place them in an airtight container and refrigerate. They’ll last about a week, which gives you plenty of wiggle room for breakfast prep.
For longer storage, consider freezing them. Wrap each pancake individually in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy them again, simply reheat them in the toaster, skillet, or microwave.
Nutrition Information
Per serving (approximately two pancakes):
These nutrition facts can vary based on the brand of ingredients used.
Serving Suggestions
Here are some great ways to enjoy these pancakes:
- Top with Fresh Berries: Fresh strawberries, blueberries, or raspberries add a fantastic burst of flavor and nutrients.
- Greek Yogurt and Honey: A dollop of Greek yogurt drizzled with honey is the perfect creaminess next to the fluffy pancakes.
- Nut Butter: Spread some almond or peanut butter on top for healthy fats and added protein.
- Maple Syrup Drizzle: Nothing beats the classic combination of pancakes and syrup—simple and delicious.
- Chopped Nuts: Top with walnuts or pecans for an extra crunch that pairs perfectly with the pancake’s softness.
What Other Substitute Can I Use in Kid Friendly Banana Pancakes Recipe?
Substitutes can enhance the recipe. Here are five great options:
- Flour Substitutes: Instead of whole wheat flour, try almond flour for a gluten-free alternative. It gives the pancakes a slightly nutty flavor.
- Sweetener Swap: If bananas alone aren’t sweet enough, consider using a splash of agave syrup or honey for extra sweetness.
- Egg Alternatives: For a vegan option, use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water). This works well as a binding agent.
- Non-Dairy Milk: If you’re catering to lactose intolerance, almond or coconut milk can replace milk and enhance the pancake’s flavor profile.
- Add-Ins: Chia seeds or shredded coconut can be mixed into the batter for added texture and nutrients.
Equipment
- plate
- Bowl
- Whisk
Ingredients
- 4 large eggs
- ½ cup whole wheat flour
- 2 medium-to-large ripe bananas
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground Ceylon cinnamon
- 2 tablespoons for ground flaxseed
- ¼ teaspoon of sea salt
- 1 tablespoon finely chopped walnuts or pecans
- Butter avocado oil, or ghee
Instructions
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients onto the counter. Mash the ripe bananas in a bowl. I find using a fork or a potato masher works wonders. Leave no lumps!
Step 2: Mix the Wet Ingredients
- In a separate bowl, crack the eggs and whisk them until they are well mixed. Add the mashed bananas and vanilla extract. Stir until you have a homogeneous mixture.
Step 3: Incorporate Dry Ingredients
- In another bowl, mix together the flour, cinnamon, hemp seeds or flaxseed, and salt. This step ensures your pancakes rise properly and have that fluffy texture.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula. Try to avoid overmixing—no one likes tough pancakes! A few small lumps are perfectly fine.
Step 5: Heat the Pan
- Grease a skillet or non-stick pan with butter or oil over medium heat. Allow it to get hot. You can test if it’s ready by dropping a bit of the batter onto the surface; it should sizzle and bubble.
Step 6: Cook the Pancakes
- Spoon about a quarter cup of batter onto the pan for each pancake. If you’re adding walnuts or chocolate chips, sprinkle them on top while the batter is still wet. Cook for about 2-3 minutes until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.
Step 7: Serve Warm
- Transfer the pancakes to a plate and keep them warm while you repeat cooking with the remaining batter. Serve with your favorite toppings like maple syrup, yogurt, or berries. Enjoy their smiles!
Notes
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots.
- Room Temperature Eggs: If you can, use eggs that are at room temperature. They blend more easily into the batter.
- Don’t Overmix: Mix just until combined. Overmixing can lead to dense pancakes.
- Keep Them Warm: If you’re making a large batch, place cooked pancakes in a preheated oven at 200°F (93°C) to keep them warm while cooking the rest.
- Experiment with Flavors: Add extra mixing spices, like nutmeg or ginger for a unique twist.
Nutrition
Frequently Asked Questions
1. Can I make these pancakes gluten-free?
Absolutely! Use gluten-free flour blends to replace regular flour in the recipe. Many brands offer excellent gluten-free options that will keep the pancakes fluffy.
2. Can I make the batter ahead of time?
Yes! You can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking, as it may thicken slightly.
3. What toppings do kids enjoy the most?
Kids often love chocolate chips, fresh fruit, or whipped cream on top of pancakes. Sweet toppings make them more appealing, especially to young ones!
4. Can I cook these pancakes ahead of time?
Certainly! You can cook the pancakes and freeze them. Simply reheat in the toaster or a microwave when needed for a quick meal.
5. How can I make pancakes more nutritious?
Consider adding an array of seeds, like chia or flaxseeds, which boost fiber and nutrients. You can also mix in options such as spinach or grated zucchini for extra veggies.
6. Why are my pancakes sticking to the pan?
If your pancakes are sticking, your pan may not be hot enough or not greased properly. Ensure to preheat the pan adequately and use enough cooking spray or oil.
Conclusion
Creating a simple yet delightful breakfast shouldn’t feel like climbing a mountain. With kid-friendly banana pancakes, even the pickiest of eaters can be persuaded to finish their plates. They offer wholesome ingredients wrapped in a fluffy embrace that is comforting and satisfying.
We’ve been through everything from ingredients to preparation and even some tasty substitutes. The next time your children wake up looking for something delicious, or if you want a quick grab-and-go breakfast, remember this recipe. It’s more than just pancakes; it’s a little slice of joy for every busy morning. Enjoy!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more