Toddler Pumpkin and Banana Egg Pancakes

Wholesome pumpkin banana pancakes that toddlers will love – easy and quick to make!

Easy

Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.blogspot.com.

These pancakes combine ripe banana, pumpkin puree, eggs, and cinnamon for a nutritious meal. Cook them in a skillet with butter or oil until golden. Let cool before serving whole or in pieces.

Directions

In a medium bowl, use a fork to mash the ripe banana until smooth. Add the pumpkin puree, eggs, and cinnamon, then stir everything together until well combined.

Place a skillet or non-stick pan over medium heat and let it warm up. Grease the surface with butter or olive oil. Drop the batter into the pan using about 2 tablespoons per pancake, leaving roughly an inch of space between each one.

Once small bubbles appear on the surface and the bottom is golden brown, flip the pancake. Cook the other side until it's also golden and the eggs are fully cooked through. Repeat with the remaining batter.

Allow the pancakes to cool before serving. You can serve them whole or break them into smaller pieces for little hands.