Alright all you monkeys out there...this recipe is for you! If you are like me and love the taste of banana but hate the texture of eating them raw this is a great way to have bananas. This is a fun recipe for breakfast or any time of the day really. I made these not long ago and now Bebe B wakes up each day saying “ask mama pancakes”! Luckily they freeze great so I wrap them in wax paper and seal them in an airtight container in the freezer. Making it a snap to have pancakes for breakfast any morning...even when we are in a hurry and on the go.
Funky Monkey Cakes - 12 Months+
1 ripe banana, mashed
1 cup whole wheat pancake mix
1/2 cup almond milk
1/4 cup plain Greek Yogurt
1/2 tbsp natural peanut butter
1 tbsp pure maple syrup
Whisk together egg and milk, yogurt and mashed banana. Stir in the pancake mix and nutmeg until combined. Cook the pancakes on medium heat using either a griddle or frying pan. I usually coat the pan with a little olive oil to prevent sticking. Flip them over once you see bubbles popping up in the center of the cake. Combine the peanut butter and syrup to make a fun dip or spread. makes about 6-7 pancakes depending on the size. Store leftovers in an airtight container for up to 3 days in the refrigerator or freezer for 3 months.
This recipe is vegetarian. It can be dairy-free if you omit yogurt or substitute with dairy-free yogurt.