Banana Egg Pancakes

Ingredients

• 1 medium Ripe Banana
• 1 large Egg
• 0.25 teaspoon Ground Cinnamon

Instructions

1. In a medium bowl, mash the banana until very smooth with only a few small lumps remaining.
2. Add the egg and cinnamon, then whisk with a fork until well combined.
3. Heat a non-stick skillet over medium heat and lightly grease with a tiny amount of butter or coconut oil.
4. Drop 1 tablespoon of batter per pancake onto the skillet. Cook for 3-4 minutes until the edges look set and the bottom is golden brown.
5. Flip carefully and cook for another 2-3 minutes until golden on the other side. These pancakes are more delicate than regular ones, so flip gently.
6. Let cool slightly before serving. For 6-month-olds, serve whole small pancakes for baby to grab with a palmar grasp, or cut into wide strips.

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