Lazy Banana Pancakes

This is a go to recipe at my home on days when we want to have a cozy and delicious breakfast but not spend too much time in the kitchen.

Because these pancakes are baked (can you actually still call them pancakes in this case?), they contain less fat and you don’t have to stay at the stove while they cook. I love to involve my toddler in the cooking process and as you can see in the video, she loves it just as much! 🙂

Whenever people ask me what is my number one tip to make children interested in food, I always say – let them cook with you, or help in the process! Not only their curiosity grows, but their appetite gets aroused, and at the end they really feel proud and accomplished of their creation! Plus, it is just too much fun!

I use organic, free-range eggs in this recipe, which I get from a small farm near my house, and if you like the pancakes to be sweet, really make sure you use ripe bananas.

Teff is a nutritious grain that is gluten-free. It contains vitamins such as B1, B6, and minerals, such as manganese, iron and calcium.

Here is the video to the recipe, where you can see the steps to make this super easy and quick recipe.

If you like this video, and would like me to create more video content, please let me know in the comments. 🙂

Time: 25min
Difficulty: easy
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Ingredients

2 organic, free-range eggs
2 ripe bananas
4 tbsp teff flakes

For the homemade jam:

150g frozen, organic raspberries
some water
3 tsp chia seeds
2 tbsp coconut sugar

Toppings (optional):

sliced banana
almond butter
homemade jam
hemp seeds
maple syrup

Directions

Preheat the oven to 180C degrees.
In a bowl mash the bananas with a fork.
Crack the two eggs in the same bowl and mix well. Don’t overmix it.
Fold in the teff flakes.
Line a baking sheet with parchment paper.
Scoop some of the pancake mixture and place on the parchment paper, making little circles.
Bake in the oven for 15-20 minutes.
In a heated pot add the frozen raspberries with some water and let them cook a little.
Add the chia seeds and coconut sugar and cook a little longer until you get a jam like consistency. Set aside to cool.
Top up the ready pancakes with the homemade jam, almond butter, hemp seeds and maple syrup.