E and I are pancake affectionados. We love pancakes and usually have them once a week or so. I usually whip up a batch using my favorite recipe here. However, we also make these “two-ingredient” banana pancakes when we have bananas we need to use up.
I love banana bread but usually find it too sweet. This recipe is adapted from a banana chocolate chip muffin recipe. I tried making the muffins (sans chips) but they didn’t turn out as well and the muffins were hard to remove from the muffin liners. Why not make it into a loaf then? It took a couple of tries before I got the bake time right, but basically you make the batter and bake it at the same temperature and time as you would for a loaf of banana bread.
I have not gone paleo. I am not on a diet (though maybe I should be). I just had very ripe bananas on my counter and an excess of eggs. Also, I was running out of ideas what to feed my toddler for breakfast and bananas and eggs happen to be some of her favorite foods.
When E first started solids, one of the first foods recommended by the pediatrician was rice cereal. It’s a common first food and many babies have started their journey on solids with this staple. My lactation consultant recommended otherwise since it is essentially nutritionally empty – think just carbs.
Eggs are a great source of protein for babies and making scrambled eggs is very easy. Do make sure the eggs are cooked through – but not over cooked!
I have noticed E loves her carbs. She loves bread, rice cakes, and these pancakes. To make them, I used my favorite pancake recipe and just omitted the salt.
Fed up with the lack of not too sweet, healthy cereal choices, I decided to try making my own muesli. I already have an awesome granola recipe I love, but making granola weekly requires too much effort. This muesli is super easy to put together and there are endless flavor and texture combinations.
I first had a taste of this granola while living in DC with two wonderful friends. I love how the granola is light and doesn’t leave a ‘heavy’, dry taste in your mouth after you are done munching on it. It’s also nice that you can control the amount of sugar and substitute the ingredients easily. The HTB loved it and had a blast creating his own spice and fruit combination. Pictured above is a cinnamon, nutmeg and ginger granola with cranberries, cherries, walnuts and pecans.
I’ve been making these pancakes for about 2 years now. These are the only pancakes the hubs enjoys. In general, he is not a pancake fan but we both love these pancakes. They are not cakey and/or dry and go down very easily. You can have them plain, add fruit or even corn kernels; have them with jam, butter or syrup (or all toppings if you like). The key thing is to use real buttermilk – the stuff you actually have to buy. I’ve tried buttermilk powder and it turned out horrid. Using the good ole milk + vinegar is a decent substitute but you won’t get the optimum texture and taste.
If you are not a fan of pancakes, these are worth a shot – it might change your mind.