Gabby Pancakes

I’ve been experimenting with pancake recipes recently because my toddler really likes them. In fact, he eats them with the real stuff drizzled on top.  By real stuff, I’m talking about maple syrup.

I wouldn’t touch real maple syrup until I was in my 20’s. Growing up, I can remember asking my parents for the “real” syrup, on a weekend morning, but really meant the fake kind.  You know, that sticky stuff in the plastic squeeze bottle.  (Pitiful.)  Meanwhile, my dad was always enjoying the small glass bottle on his stack.  I now know what I was missing out on all of those years, because there is no comparison.

My son used to call pancakes “Gabby” about 6 months ago.  He was only around 18 months old back then.  Isn’t it so cute when they make up their own names for things, but then consistently call them by this same name over and over, even if it’s not correct?

I have a cousin named Gabby too, which made this extra sweet.

And so, “Gabby Pancakes” were born using ingredients my son loves like bananas, a hint of cinnamon, and even one of his cute little yogurts thrown in the mix.  I used a peach flavor in this recipe because honestly, that’s what I had in my fridge!  Use any flavor on hand, or even a plain or vanilla will do.  Stonyfield yogurt makes a banana flavor too if you wanted to stick to the banana pancake theme.  In a perfect parent world (no such thing) I would have used banana yogurt for this recipe.  Use whatever yogurt you have in your fridge.  If you don’t have any “baby yogurt,” if you don’t have yogurt at all, or if you despise yogurt, a few extra splashes of milk should also do the trick to thin out the batter a bit.

Ingredients:

*Makes about 3 dozen small pancakes.

Wet:

2 ripe bananas
2 eggs
4 oz yogurt (I used my toddler’s Stonyfield Organic yo baby)
1 cup milk (I used 2%)

Dry:

2 cup all-purpose unbleached flour
1 cup whole wheat flour
3 1/2 tsp baking powder
1 TBSP white sugar
1 tsp cinnamon
1 tsp salt

Directions:

  1. Begin by mashing your bananas in a medium-sized bowl.  Nothing fancy.  Usually a fork does the trick.
  2. Next, add your eggs, yogurt, and milk.  Stir to incorporate.  (The wet ingredients will be lumpy.)
  3. In another large mixing bowl, combine both types of flour, baking powder, sugar, cinnamon, and salt.  Whisk to incorporate all of these dry ingredients well.
  4. Add your wet ingredients to your dry, and stir with a whisk to combine.  Your batter will be thick and a bit lumpy from the bananas.
  5. Over medium heat, melt some butter on a griddle or just use a large frying pan like I did because I didn’t feel like climbing on a chair to reach for mine.  #short_girl_problems
  6. Using a coffee scoop, tablespoon, or something else similar in size, pour heaping spoonfuls of batter into hot pan, making sure not to overcrowd pan or griddle.  Your goal is smaller, “silver dollar” pancakes.
  7. Once tiny bubbles begin to form, flip pancakes to cook opposite side.  (You’re looking for a nice golden color.)

Serve with additional banana slices and a dash of cinnamon if you’re a fan, but this is totally optional.  I would, however, recommend serving a stack of these pancakes with REAL maple syrup.If you’re making these ahead of time, or if you simply have some left over, here’s my tip. After your pancakes have cooled, place 2 or 3 inside “snack size” plastic zipper bags.  Label the first bag with the contents and today’s date, and store in your freezer for up to a few weeks!

Use each bag of pancakes as needed, saving the last labeled bag for use last.  That way, you don’t have to label every single bag with the contents/date.  Makes so much sense, right? Unfortunately, I only JUST thought of this.  Until today, I’m embarrassed to say I was labeling Every. Single. Bag.  *Shrugs shoulders.*  Don’t ask.

I line up my bags of pancakes in a plastic container without the lid and store in my freezer for a super easy “grab, heat, and go” breakfast whenever someone is in the mood for homemade pancakes for breakfast (or a snack.)  Just remove from the bag, and they only take about 30-45 seconds to defrost in the microwave.  Now you know exactly what you’re serving your kids, instead of feeling guilty about the list of ingredients in the other pre-packaged frozen stuff.

I hope you enjoy my “Gabby Pancakes” as much as we do in our house.  They are thick, hearty, and satisfying, and since my son LOVES Curious George at the moment, we often find ourselves making monkey noises while enjoying them.  I’m THAT mom.  😉

Please don’t feel this kind of pressure while sitting at your kitchen table.  Unless of course, my pancakes move you.

“Ohh!  Ohh!  Ahh!  Ahh!  Ahhhh!”

-CCCara

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