Baby Banana Pancakes

Mini pancakes that are perfect for your little ones.  They have a light banana flavor and are easy to make and are special diet friendly – they are gluten-free, egg-free and dairy-free. Pancakes for EVERYONE!

20140531-232520-84320527.jpgMy little niece, Happy, is the cutest 1-year old in the whole world.  She loves Elmo, bananas, singing the abc’s and “ninach” (spinach).  She also giggles and smiles all the time, which is why I call her Happy. But poor little Happy is allergic to almost EVERYTHING. Dairy, eggs, certain preservatives and possibly wheat. My sister-in-law was having a hard time finding  snacks to give Happy, so she asked me to test out some recipes. These tiny pancakes quickly became Happy’s favorite snack.  They are very easy to make and freeze well so you can always have a quick and healthy snack on hand to give your little one.

20140531-232521-84321926.jpgI tried a few iterations of this recipe (as well as a failed muffin recipe) before coming up with this final recipe.  If you have little ones in your house who love bananas – make them these pancakes!  They have no added sugar, no dairy, no eggs and are made with rice flour.  Perfect for little tummies. You can find rice flour in your grocery store in the baking aisle – usually next to the all-purpose flour.  You can also buy it online.  I buy Bob’s Red Mill (see picture below).  I also tried making this with brown rice flour, but I found the pancakes came out too dense.

20140531-232519-84319882.jpgAnother great thing about these pancakes is that they only have 7 ingredients AND they take about 4 minutes to cook up.

20140531-232602-84362535.jpgRemember, these pancakes were formulated for little tummies, so they are not bursting with flavor. But if you’re not making them for toddlers, you can add some cinnamon and nutmeg for some spice and some sugar (or honey/agave) for some sweetness, to the batter.  I would start with a teaspoon of cinnamon, a sprinkle of nutmeg and 1-2 tablespoons of sugar – and adjust from there.  For those who are not allergic to peanuts, I enjoy them made as is, then slathered with peanut butter and jelly.  Mmm.  Perfect breakfast on the go – peanut butter and jelly banana pancakes.  Yum

20140531-232523-84323271.jpgFast. Tasty. gluten-free vegan pancakes.  Perfect for little and big tummies alike! Pancakes for EVERYONE!

Recipe: Baby Banana Pancakes 20140531-232521-84321268.jpg

Yield: 15-20 baby pancakes-serves about 2 adults

Time: 15 minutes

Ingredients:

  • 1 medium overripe banana
  • 1 cup plain soy milk (or any milk)
  • ¼ cup applesauce
  • 1 tsp vanilla extract (optional)
  • 1 cup White Rice flour
  • ½ tsp salt
  • 1 tsp baking powder

Instructions:

  1. In a medium bowl mash the banana very well.  Then add the soy milk, applesauce and vanilla and stir until well combined, set aside.
  2.  In a small bowl combine the dry ingredients.
  3.  Add the dry ingredients to the wet ingredients and then stir until just combined. Do not over mix.  The batter will be lumpy.
  4. Spray a small frying pan with vegetable oil spray (or coat with vegetable oil) and heat the pan on medium heat.  Add 1 tablespoon of batter and cook for about 2 minutes or until edges are rounded and bubbles form in the middle. Then flip the pancake and cook for another 2-3 minutes.

Enjoy plain, with maple syrup, your favorite jelly or peanut butter (or both!).

Store leftover pancakes in a sealed container in the fridge for up to a week. Pancakes can be frozen for up to 3 months.

Recipe adapted from: Food.com

 

Woo!

Happy Monday Everyone! My blog hit a milestone this past weekend – my Peanut Butter Banana Oatmeal Muffin recipe was featured in the Washingtonian. Check it out!

Peanut butter oatmeal banana muffins.jpg

Woo!

On deck: An easy, super chocolatey cookie recipe is on its way to you later this week!  Stay tuned!Triple Chocolate Cookies

Peanut Butter Banana Oatmeal Muffins

20130619-223034.jpgI have a bit of a sweet tooth. Ok. That’s a lie. I have a mouth full of sweet teeth. Growing up, I always loved to eat sweet stuff for breakfast. My mom always made us eat well balanced lunches and dinners, but when it came to breakfasts, my mom let us eat Cinnamon Toast Crunch, Count Chocula, and Lucky Charms. Mmmm. I still love all these cereals. I think the weight I put on in college was probably from eating tons of sugar cereals from the dining hall. Although I don’t eat sugar cereals for breakfast anymore too often, I still love a sweet treat for breakfast. That’s where the idea for Peanut Butter Banana Oatmeal Muffins came from. I know, it’s a mouthful. But these muffins themselves are a mouthful.

20130619-223052.jpgI wanted to make a quick, sweet breakfast to grab and go. I thought muffins would be a perfect, grownup sweet breakfast. They just needed to be tasty, healthy and filling and these muffins fulfill all three requirements. They’re made with simple, whole ingredients that you would eat for breakfast: Peanut butter, banana, old fashioned oats and milk. And of course, cinnamon. Because cinnamon makes everything better! And even better, these muffins have NO butter and NO oil, and they are still super moist and super delicious. You can definitely feel good about eating these for breakfast because of all the good-for-you ingredients!20130619-223101.jpgAnother great thing about these muffins, is that they are super easy to make, they don’t require a mixer and they use up those brown, overripe bananas you have sitting on your counter. How do you make these muffins in a DASH?

First, combine the flour, old fashioned oats, salt, cinnamon and baking powder in a bowl and set aside. Next smash two overripe bananas, and mix this with the peanut butter and egg until well combined. You’ll need to use a little elbow grease to really combine the peanut butter and the egg together.

20130619-223405.jpgAdd the remaining “wet” ingredients and stir until combined. Then add the dry ingredients to the mixed wet ingredients. The batter will still be a little thin and a little lumpy and will look like this:

20130619-223611.jpgFill a greased or lined muffin pan with the batter. Be sure to fill cups all the way to the top!

Bake, and be prepared for healthy, moist, muffin heaven.20130619-223621.jpg

Now, I’m going to share a little extra decadence with you. The muffins, as is, are delicious, but if you want to bring them OVER-THE-TOP, you can add a cinnamon sugar topping. It is perfect, little something extra that makes these “weekend muffins”, or what I call breakfast.

To keep these muffins butter-free, you can just dip the top of the muffins in a bowl of cinnamon sugar mixture. Just roll the top around when the muffins are still warm and the cinnamon sugar will stick right to it.

20130619-223120.jpgNow, take a big bite into this soft, moist, peanut buttery, slightly sweet, banana-y, oaty muffin.

20130619-223159.jpg

The muffins are not too sweet, and the peanut butter taste is not overwhelming. I tried to add more peanut butter, but it made the muffins really dense. I wanted a lighter muffin, which is what these are. If you want more peanut butter flavor, you could try adding chopped peanuts to the batter, or make a peanut crumb topping. But, I loved these muffins just the way they are. What could be better than peanut butter and banana combo?! Adding oats to it and eating it warm for breakfast. Yum!20130619-223139.jpg20130619-223131.jpgRecipe: Peanut Butter Banana Oatmeal Muffins
Makes 12 large muffins

Ingredients:

Dry Ingredients:

  • 1 and 1/4 cups of all-purpose flour
  • 3/4 cup of old fashioned oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Wet Ingredients:

  • 1/3 cup peanut butter (I used Skippy creamy peanut butter)
  • 2 medium overripe bananas (~ 1 cup)
  • 1 large egg
  • 2/3 cup dark brown sugar, packed
  • 1 teaspoon of vanilla extract
  • 1 and 1/4 cups milk (I used 1%, but use whatever you have)

Instructions:

  1. Preheat oven to 375 degrees F
  2. In a large bowl, mix the dry ingredients and set aside.
  3. In another large bowl, smash the bananas and beat in the peanut butter and egg till well combined. Then add brown sugar, vanilla and milk and stir until blended.
  4. Add the mixed dry ingredients to the bowl containing the wet ingredients and stir. Batter will be a little thin and a little lumpy (See picture above).
  5. Fill prepared muffin cups with batter and bake for 15-18 minutes until toothpick comes out clean.
  6. Allow muffins to cool for a few minutes before adding cinnamon sugar topping

Cinnamon sugar topping!

  • 2 tablespoons of white sugar
  • 1 teaspoon of cinnamon

Combine cinnamon and sugar in a bowl and dip and roll top of muffin in until coated.
Enjoy!  : )

Recipe source: deliciousinadash.wordpress.com

If you like these muffins – try some of my other peanut butter and oatmeal recipes:

The Best Peanut Butter Chocolate Chip cookies, ever (I’m serious)

The Best Peanut Butter Chocolate Chip cookies.jpgNo Bake Butterscotch Oatmeal Bars

No-bake Butterscotch Oatmeal bars.jpgMaple Pecan Quinoa Granola

Maple Pecan Quinoa Granola.jpgMaple Almond Cinnamon Granola

Maple Almond Cinnamon Granola