Banana Pancake Candies. image: Essy Roz
Banana Pancake Candies. image: Essy Roz
Ever since Michaeli was born, banana pancakes have become another member of our house.
They joined us when Refaeli started eating solids and became a treat as well as a Saturday tradition.
In honor of Mother’s Day & Family Day that are being celebrated today, I decided to update the traditional banana pancake to a new, vivacious and indulging version.
This version was born out of the desire to get the children excited.
I’ve told them that if we put all ingredients in the blender they’ll turn into a thick mixture in a minute just like soup,
And then we’ll turn it into amazing banana pancake candies.
Michaeli completely gave in to the experience and waited for the moment where all the ingredients transformed and turned into mixture inside the blender.
After that we enjoyed our time making the candies,
Gobbled warm pancakes that just came out of the pan,
Created magnificent pancake towers,
And devoted ourselves one to the other one’s smile with great joy.
What’s so magical about this recipe is that you can make it any size you like.
I love making tiny pancakes,
Call them banana pancake candies and give in to the experience.
You can also make big and vivacious pancakes and eat them in a big pile.
They are perfect for all the family members,
They are an accurate bite beside your coffee,
The kids gobble them with great desire.
There are two versions- one with eggs and the other is vegan.
All the family members can enjoy them.
They are preserved in the fridge and can make an instant meal or snack out of them,
And they’re just magical and indulging.
This bite feels like home and can accompany you through any experience you would like to share with it.
It’s not messy- which is just as important,
It’s easy to make,
It’s made out of basic ingredients that you can find in any home,
And it’s simple and miraculous 🙂
May we all have a happy and empowering Mother’s Day,
A family day filled with love and gratitude for all the good that surrounds us.
Thank you for the gift of life,
And their connection to food.
Happy family days, delicious and joyful to us all 🙂
Banana Pancake Candies. image: Essy Roz
Banana Pancake Candies. image: Essy Roz
Banana Pancake Candies. image: Essy Roz
Banana Pancake Candies
Ingredients: suitable for between 25-35 pancake candies
- 2 bananas (For alternatives, have a look at “A little extra From Me”)
- 3 eggs (Find the vegan version bellow)
- ½ cup oatmeal (For alternatives, have a look at “A little extra From Me”)
- ¼ teaspoon baking powder
- 1 teaspoon maple syrup (Not a must)
Steps:
- Put all ingredients in the blender, bananas, eggs, oatmeal, baking powder and maple syrup and grind them until forming a uniform mixture.
- Warm a pan until it’s very hot. Lower the flame to a small flame and using a spoon create little puddles from the mixture. I recommend covering the pan with a lead while making the pancakes, it’ll make it easier to flip them this way. If the pancakes stick to the pan try oiling it a little. Once small bobbles appear on the pancake and their exterior gets a little dry, flip to the other side for a little burn and then take out of the pan.
Serve hot as they are or sided with fresh fruits 🙂
A little extra from me:
- Can be kept in a sealed box in the fridge for up to 4 days.
- Can be warm in a pan, toster, or microwave.
- It’s important to make sure that the pan is very hot, but while making the pancakes the flame should be small.
- Cinnamon can be added if you like it.
- Bananas can be substituted for 4 tablespoons of applesauce (112g).
- Oatmeal can be substituted for ½ cup teff flour / almond flour / oat flour.
Banana Pancake Candies. image: Essy Roz
Vegan Version
Ingredients: suitable for between 25-35 pancake candies
- 2 bananas (For alternatives, have a look at “A little extra From Me”)
- 31 cup non-dairy milk
- ½ cup oatmeal (For alternatives, have a look at “A little extra From Me”)
- ¼ teaspoon baking powder
- 1 teaspoon maple syrup
Steps:
- Put all ingredients in the blender, bananas, non-dairy milk, oatmeal, baking powder and maple syrup and grind them until forming a uniform mixture.
- Warm a pan until it’s very hot. Lower the flame to a small flame and using a spoon create little puddles from the mixture. I recommend covering the pan with a lead while making the pancakes, it’ll make it easier to flip them this way. If the pancakes stick to the pan try oiling it a little. Once small bobbles appear on the pancake and their exterior gets a little dry, flip to the other side for a little burn and then take out of the pan.
Serve hot as they are or sided with fresh fruits 🙂
A little extra from me:
- Can be kept in a sealed box in the fridge for up to 4 days.
- Can be warm in a pan, toster, or microwave.
- It’s important to make sure that the pan is very hot, but while making the pancakes the flame should be small.
- Cinnamon can be added if you like it.
- Bananas can be substituted for 4 tablespoons of applesauce (112g).
- Oatmeal can be substituted for ½ cup teff flour / almond flour / oat flour.
Put all the ingredients in a blender/ image: Essy Roz
We grind all the ingredients together. image: Essy Roz
Grind until smooth and uniform overnight. image: Essy Roz
The mixture is ready. image: Essy Roz
We will make small puddles of mixture in a hot pan. image: Essy Roz
Cover until small bubbles appear. image: Essy Roz
We will turn them to their other side. image: Essy Roz
Banana Pancake Candies. image: Essy Roz
Banana Pancake Candies. image: Essy Roz
Banana Pancake Candies. image: Essy Roz
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