bananas for mama and baby

There's something you must know about me.  I love bananas.  In fact, I have to eat one every single day.  And each banana in my fruit basket is planned out.  If we ever run out of bananas I immediately figure out when I will be able to go to the grocery store to buy some more.  

Sliced on top of oatmeal or yogurt, blended up in my smoothie, on top of toast with almond better…I mean, the possibilities are endless.  So when I discovered that I could mash them up to make a healthier option for pancakes, I was sold.  I like to call it my "weekend treat".  What I love even more is that this pancake recipe makes the perfect amount for one person because the husband of mine isn't a pancake fan.  

Side note: when we first were married, every Sunday morning was Pancake Sunday.  I woke up early to mix up a batch before church, and loved experimenting with different variations.  This went on for a solid couple of months until he informed me that he didn't like pancakes.  I'm sure you could imagine the shocked look upon my face and how much my heart sank.  So being able to make this perfect amount for one person just rocked my world. 

Nathan started eating solids this past month, and right now we are giving him banana in the morning and avocado in the afternoon.  I knew he was my son when he took his first bite of mashed banana.  He instantly opened up his mouth nice and big ready for the next bite.  It was kind of the cutest thing you ever could see.  

So on Saturday mornings, we have a new tradition.  I make banana pancakes for me, mash up some bananas for Nathan, and we enjoy a lovely breakfast together.  The husband?  Well, he isn't a huge breakfast fan so I let him sleep in, which helps me soak up and enjoy this new mama and son bonding time.  

Peanut Butter Banana Pancakes

1 medium banana

2 eggs

1 spoonful of peanut butter (or almond butter)

1 tsp. cinnamon

1 tsp. vanilla

coconut oil for cooking 

1. In a bowl mash up your banana.  You want some chunks left for texture. 

2.  Add in the eggs and mix well. 

3. Stir in your spoonful of nut butter.  Then add the cinnamon and vanilla and mix. 

4. Over medium heat, coat a pan with coconut oil and drop 1/4-1/3 c. of mixture onto the pan.  Let cook 2-3 minutes on the first side, then flip and cook 1-2 minutes on the next. 

**Cooking tip: I prefer using an electric skillet and coconut oil spray from Trader Joe's.  Also, a wide spatula is super helpful for these.  Before flipping, use your spatula to lift an edge of the pancake to see if it is ready.  

Enjoy by themselves or add a little pure maple syrup on top!