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2 free range eggs
1½ banana
1 tablespoon almond- or soy milk
knob of vegetable margarine
icing sugar
Optional
blackberries; raspberries; blueberries
strawberries or any other fruit
Our youngest mini-monster loves pancakes but he has a lactose and a gluten allergy. That is why we bake his pancakes in Wajang vegetable margarine, Soya growing up drink from Alpro and without flour. Puk calls it giraffe drink, you can see why ;) Regular soy milk or almond milk are fine too.
For the variety - and also because Puk no longer wants to eat meat, fish or eggs - we vary between pancakes made of gluten free flour with those of banana and eggs. Bear likes those a lot too!
How to make little banana pancakes
Break the eggs in the blender.
Add the banana.
Add the milk too.
Mix it quickly until combined.
Pour the batter into a squeeze bottle.
Melt the margarine.
Drop circles of batter into the pan.
- Bake the pancakes on medium heat, be patient
- In our opinion is turning the pancakes easier with 2 at a time, there is more space and time also number three does not burn to dark
- Turn the pancakes gently, they are very fragile and break easily
Fry the pancakes golden brown.
Place them on a warm plate.
Dust the pancakes with icing sugar.
Serve the banana pancakes with some fruit.
They taste Delicious!