I think I’ve found a winner with this recipe.
It uses banana as an egg substitute, which is fantastic- not only is it allergy- and vegan- friendly but it gets fruit into kids who won’t eat it, like my eldest.
1 cup whichever milk you use- I like oat milk
1 cup self-raising flour
2 tbsp wheatgerm (optional)
2 tsp baking powder
1 tbsp sugar (optional, my kids will eat it without!)
butter or butter substitute for cooking- they’re especially yummy with coconut oil
Mash the banana, and combine it with the milk. Mix until completely smooth.
Add flour, wheatgerm, sugar and baking powder. Mix until it forms a batter.
Heat oil or butter in a pan, and dollop in ladlefuls of mixture. Cook until browned on both sides.
Serve hot or cold, with extra sliced banana and honey.