The 3-Ingredient Protein-Packed Pancakes My 2-Year-Old Can’t Get Enough Of
I can count the number of toddlers on one hand who will actually eat everything, and despite all my efforts to introduce every food to my son, unfortunately, he is just not one of those eaters. No, instead this vegetable-loving mom has a son who can be quite picky at times, to say the least.
Thank goodness though for my colleagues, Faith Durand, who writes wonderful programs like “Stuff Kids Eat (We Hope! Maybe!!🤞)” for those of us who struggle and Kelli Foster, The Kitchn’s resident Dinner Therapist, who helps me and everyone else troubleshoot dinnertime woes.
With the help of these friends and a few old recipes I had up my sleeve, I’ve managed to find a few things my son will eat (that are actually healthy!), including these go-to, 3-ingredient banana pancakes/ waffles. Here’s a foolproof 2-Ingredient Banana Pancakes recipe from our sister site, The Kitchn, that’s gluten free, but I have found that for those who aren’t gluten free, a little flour helps bulk up these for a heartier meal.
Here’s how to make them:
You’ll need 1 ripe banana, 2 eggs, and 2 tablespoons of flour. For extra fluffy, especially for waffles, add in 1/4 teaspoon of baking soda. Simply mash the banana then mix in the rest of the ingredients. Heat a tablespoon of butter or oil in a skillet over medium then scoop out 1/4 batter and cook 3 minutes on each side. The pancakes don’t bubble like typical pancakes, so you’ll need to set a timer to make sure you don’t burn.
My son has really been into waffles recently, so I’ve been using the same batter in a waffle iron and the result is a fluffy meal ready in less than 10 minutes.
Further Reading
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