Tiny Twin Tastes Pancakes

2018 was a momentous year for Twin Tastes. City-side Marni got married in a beautifully intimate wedding by-the-sea, and Country-side Kara had twins! This year has been one of incredible love, joy, reflection and growth and has shifted the blog’s inspiration and focus ahead...

Now that Conor and Zoe are 10 months old, it’s been a blast introducing them to different flavors, textures and tastes. Zo is loving avocado, meatballs and mango; Con is loving pears, chicken and yogurt. They both adore bananas and eggs, so I decided to whip up morning pancakes using these two ingredients. The tiny tokens can be further enhanced with a touch of cinnamon, dollop of peanut butter, or sprinkle of diced fruit on top.

2-Ingredient Mini Pancakes

1 ripe banana
1 large egg, beaten
Butter or coconut oi

In a medium bowl, mash the banana with a fork until it resembles a thick puree-like mix, rid of large lumps. Pour in the eggs and stir until combined. The mixture will be very liquidy.

Heat a cast iron or nonstick frying pan over medium heat. Once hot, add a teaspoon of butter or a bit of coconut oil to the pan. With a tablespoon or large spoon, dollop a bit of batter on the edge of the pan, and repeat dropping more batter, leaving a couple of inches in between each mini pancake. Cook the pancakes for about 1 - 2 minutes until the edges appear set. With a thin spatula, carefully flip the pancake onto the other side and cook for 1 - 2 more minutes until the bottoms are slightly browned.

Transfer the cooked pancakes to a plate and repeat with the remaining batter. Makes 8 mini pancakes.

By making them larger, parents can enjoy these too! They are easy to freeze, transport to the park, or enjoy right off the griddle. . . Stay tuned for more easy and healthy recipes to fuel these tiny twin tastes with tips and tricks along the way!