We also eat a lot of eggs in our house. When my son was introduced to solids we started with egg yolks and waited to introduce the whole egg with whites. The yolks are where the most beneficial nutrients are found. They are stocked with B vitamins, healthy fats, choline, and the harder to obtain fat-soluble vitamins A & D.
Once we introduced egg whites, these healthy flourless banana pancakes were a hit! They include only 3-ingredients and are super simple to make.
Eggs contain an easily absorbable form of iron, a nutrient that babies start to require more of around the time solids are introduced. If the eggs are pasture raised they also contain the powerful fat needed for babies brains, DHA.
1.5 bananas *should be quite ripe with brown spots
2 large eggs
1/8 teaspoon baking powder (optional for lighter, fluffier pancakes)
– Mash the bananas in a bowl until free of lumps, although some small lumps may remain.
– Wisk the eggs together until the yolks and whites are thoroughly blended.
– Stir the eggs and baking powder into the bananas until combined. The batter will be much looser than regular pancake batter.
– Heat and oil the pan or griddle. We use coconut oil on a cast iron pan.
– Use 1-2 tablespoons of batter for each pancake. They should sizzle immediately; turn up the heat slightly if they don’t.
– Cook the pancakes until the bottoms turn golden brown when lifted slightly. The very edges should also start to set.
– Flipping the pancakes can be tricky and take practice. Smaller pancakes are more manageable.
– Once flipped, cook the pancake for another minute or so until the underside turns golden. These will be thinner than pancakes made with flour and more similar to thick crepes.
If making an extra batch for yourself, try experimenting by adding in optional extras: real vanilla extract, cinnamon, shredded coconut flakes, blueberries or crushed nuts. Top with organic butter and of course, real maple syrup!