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Banana & peanut butter pancakes



A combination of potty training, lockdown and it being too miserable to go outside last week saw me having another crack at ‘cooking’ with my toddler. They say never work with animals or children, but I have to say, this didn’t go entirely terribly. There was a bit of hoovering up of flour and oats on the floor but not much at all. So, I’m taking the win, running with, showing you the video we did and typing up the recipe below.

These pancakes are great breakfasts, snacks or puddings. Despite insisting that she didn’t like them at first, my toddler now refuses to eat any fewer than 3 at any one sitting! They freeze really well and just need 40 seconds in the microwave before you can serve them.


Makes about 20


200ml Milk

2 Eggs

2 tbsp Peanut Butter

2 Bananas, chopped

210g Self Raising Flour

40g Porridge Oats


- Measure out all the ingredients into a liquidiser / nutribullet / food processor and whizz them up until you have a thick batter.

- Heat a non-stick pan on a medium heat and spray with a little sunflower oil and drop a blob of batter into the pan. Flip over when the topside starts to form a slight skin.

- To freeze them, put them into a freezer bag with some greaseproof paper between the layers so they don’t stick together. They will keep for 3 months in the freezer.

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