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20M Total Time
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5M Prep Time
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5 Ingredients
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4 Servings
Banana, pumpkin, and eggs come together to create a soft texture making these pancakes perfect for babies and toddlers.
Directions
In a blender, combine banana, pumpkin, eggs and baking powder. Blend until smooth.
Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray.
Pour about 1 tablespoon of batter onto skillet and cook until golden-brown about 1-2 minutes. Carefully flip and cook until golden-brown on the other side, about 1-2 minutes. Repeat with remaining batter.
Refrigerate leftovers up to 3 days.
Ingredients
- 3 bananas (about 1 cup)
- 1/2 cup pure pumpkin puree (about ½ (15 oz.) can)
- 4 large eggs
- 1 tsp. baking powder
- Fresh fruit, to serve, if desired
Per serving:
- Calories 160
- Total Fat 5 g
- Saturated Fat 1.5 g
- Cholesterol 185 mg
- Polyunsaturated Fat 1 g
- Monounsaturated Fat 2 g
- Sodium 70 mg
- Carbohydrates 23 g
- Sugar 12 g
- Fiber 3 g
- Protein 7 g
- Vitamin A 270 mcg
- Calcium 190 mg
- Iron 1.7 mg
- Vitamin D 1 mcg
- Folate 40 µg
- Choline 160 mg
- Potassium 390 mg
Grains
Vegetables
Fruit
Dairy
ProteinTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.