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Mini Pancakes (with Fruit)

These are the most fun and are also a nutritious breakfast to share with the kids. You can make them plain or with fruit tucked inside.

– Plain whole-milk Greek yogurt – Milk – Eggs – Unsalted butter – All-purpose flour (or whole wheat flour) – Sugar – Baking powder – Bananas

Ingredients Needed:

Mix the batter together gently. Slice the (very ripe) banana into the batter and stir gently to coat.

Step 1.

Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan. Use a fork to lift one banana slice at a time and place onto the pan.

Step 2.

Repeat to add more to the pan. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

Step 3.

Flip over with a spatula and cook for an additional 3 minutes. (The banana softens as the pancake batter sets and cooks through.)

Step 4.

Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch.

Step 5.

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Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like. Store for 3-5 days in the fridge in an airtight container.