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

Ingredients

Egg2 pieces
Apple3 pieces
Water1/4 cup
Canola oil3 tablespoons
Honey1 tablespoon
Cinnamon sugar1 teaspoon
Sugar3 tablespoons
Milk1 1/2 cup
All-purpose flour2 1/2 cup
Banana2 pieces
Baking powder2 teaspoons

Common allergens (USDA)

Recommended after 12 months old

Steps

1. Wash hands with soap and water.
2. Beat eggs. Beat in milk, honey, and oil.
2. Cook in skillet for 10 minutes and spoon on top of pancakes.
3. Add flours and baking powder.
4. Slice bananas and add to mixture.
5. Coat a large, non-stick frying pan or griddle with non-stick cooking spray. Warm the pan over medium heat for 2 minutes.
6. Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size).
7. 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.
8. Repeat steps 5 and 6 until batter has been used, using more nonstick cooking spray as needed.
9. Wash apples, remove cores, and slice thinly with peel still on.
10. Combine apples with the sugar, cinnamon, and water.