Please tell me you’ve seen the “Californians” skit on the latest SNL episodes? Kristen Wiig cracks me up. If you have a moment and totally feel like “creeyacking eeeup” … watch this (after you read my post )The inspiration for the title of this post comes at about the 1 minute 40 mark.
Anywho . . .
I’ve blogged before about my little girl’s picky pallet and our battle to beef her up as she was entering toddler-hood. This is another special recipe for her this time passed to me from one of my moms from my mommy group. I’m not sure where she got it from so I take no credit what-so-ever for the creation of this recipe. I may, however enjoy some credit for getting a little creative with the presentation. I found a few hoarded “even-though-I-never-bake-I-might-need-these-someday” cookie cutters in my pantry and went to Cute Town on this recipe and cut the pancakes into fun shapes. Food in fun shapes seems to be more enticing to my little lady these days. The recipe seemed too simple to be true. Nothing in place of the flour? Hmm. Well, when I tried the recipe I was delightfully surprised. And my little girl ate them proudly. They aren’t as fluffy as a traditional pancake. They are a little more on the moist cake side. But so very delicious. I also add cinnamon and maple syrup to the mix as an added touch. Syrup on the inside makes for a less sticky toddler cleanup than syrup on the outside. The house smells ahmyayzing (amazing) whenever I make these.
Gluten-free Banana Pancakes
Makes 8 small pancakes (about 4 inches in diameter)
- 1 ripe banana
- 1 egg
- 1 tablespoon of almond butter (it’s similar to peanut butter)
- 1 tablespoon unsalted butter
In a bowl, smash that banana. Just smash it. Smash it all up. Go to shmashy-t0wn all up on that banana. Add a tablespoon of almond butter. Mix it. Add a cracked egg. Whisk that all up. Whisk it good. It will look like a gloppy mess at first but it will come together and take on the color of the almond butter. Melt the table-spoon of butter into a large skillet over medium-low heat. When the butter begins to sizzle, slowly pour the batter in the pan to make about 4, four-inch pancakes. You should be able to fit about 4 pancakes in the pan. Be patient, and wait until you see bubbling around the edges (about 3 to 4 minutes), then flip gently. The smaller the size of the pancake the easier they are to flip. Keep this in mind when you pour your batter. Add another tablespoon of butter. Repeat this with the remainder of the batter. I used vanilla yogurt mixed with fresh strawberries to serves as the “cupcake frosting.” I used the same yogurt as “dip-dip” for the little shapes. Enjoy!
I stacked two pancakes and cut them with the little cupcake shaped cookie cutter …
The kiddo plate is by boon. I found this at my local baby store.
I think my little one favors the easier to handle mini shapes …
Maybe I eat her leftovers…
Until next Monday!