The fluffy pancakes infused with ripe bananas, topped with sautéed apples in a cinnamon-kissed syrup, will have your kids gathering around the breakfast table with eager smiles. Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program
Medium to prepare
undefined min prep
adjustable below
per serving
Egg, Milk, WheatIntroduce one at a time.
Wash hands with soap and water.
Beat eggs. Beat in milk, honey, and oil.
Cook in skillet for 10 minutes and spoon on top of pancakes.
Add flours and baking powder.
Slice bananas and add to mixture.
Coat a large, non-stick frying pan or griddle with non-stick cooking spray. Warm the pan over medium heat for 2 minutes.
Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size).
Cook until the tops are bubbly and the pancakes are dry around the edges. Flip and cook for 2-3 minutes or until golden on both sides. Place pancakes on a platter and keep warm.
Repeat steps 5 and 6 until batter has been used, using more nonstick cooking spray as needed.
Wash apples, remove cores, and slice thinly with peel still on.
Combine apples with the sugar, cinnamon, and water.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 6 servings per recipe
Amount per serving
Calories
77
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.