Healthy Banana Pancakes

So as of now there are only two things that my toddler eats for breakfast.  Banana pancakes and porridge/congee.  I guess 6 months of having a soft boiled egg for breakfast has ruined an egg breakfast for him.

This recipe for banana pancakes is super easy and nutritious.  I don't offer maple syrup because they are naturally sweet but they are yummy with it as well.  The original recipe I was given contained just banana and eggs.  I found that the pancakes were too thin and eggy tasting.  A friend suggested I add buckwheat to thicken it up.  Since we don't really eat buckwheat in my house, I added millet and they came out amazing.

Millet is a super grain.  It is naturally alkaline and digests easily.  Millet hydrates the colon keeping the bowels moving and is also acts as a prebiotic keeping your gut flora healthy.  It's gluten free.  And it is high in protein.

My favorite thing to do is make a bunch of grain for dinner and then use the left-overs the next morning for pancakes or congee.

Here's a quick and easy recipe for a batch of pancakes for 2-3 hungry people.  I can't be exact as to how many pancakes I made because my child was eating them as fast as I was making them.

Ingredients

- 2 bananas
- 4 eggs
- left over grains (oatmeal, millet, buckwheat, etc)  apprx 1/2 cup but add slowly you are looking for pancake consistency
- a bit of cinnamon and vanilla

Cooking

Put all the ingredients into the blender and puree.  (I have made them before by hand and they come out well but I found blending the grains with the mixture is even better.) Put some butter or coconut oil in your pan.  Flame on low heat. Pour your batter in small pancakes and wait for bubbles to appear in the center.  Then flip.  Tada!  Banana pancakes!