Yes. I went there. Why not? I have a freezer drawer full of breast milk and a baby who won’t take a bottle anymore. I wasn’t about to let all of those hours spent attached to a breast pump go to waste! When I saw recipes for breast milk pancakes floating around, I decided to improve on the idea, with 100% organic whole wheat and banana.
They turned out light and fluffy, with just the right natural sweetness from the banana. You really wouldn’t know they were made with breast milk (yes, I tried them). I made these small to I could give my son a whole one to eat (and play with). He loved having his own pancake to eat, and I felt good he was eating something packed with good ingredients for breakfast. This recipe makes about 15 3-4” or 30 1-2″ pancakes. They freeze well and stay moist because of the banana. I like to heat one up a tiny bit in the toaster oven if they are cold.
- Use organic ingredients if possible.
- 1 ripe banana, mashed (about 1/3 cup-see substitutions below)
- 1 cup breast milk (or whole milk)
- 1 egg
- 2 teaspoons melted coconut oil (or butter)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Butter for greasing the griddle
- Cinnamon, vanilla extract, nutmeg, oats, chia seeds, almond butter, raisins
- Mashed sweet potato, apple sauce, pureed mango (use 1/3 cup instead of the banana)
In a mixing bowl, combine mashed banana, milk, egg and coconut oil. In another bowl, whisk together the flour, baking powder and baking soda. Whisk the wet ingredients into the dry ingredients until barely mixed. You should still see some small lumps.
Using a griddle heated to 375 degrees Fahrenheit or a frying pan on medium-low heat, grease the surface with a small amount of butter. Add the batter, approximately 1-2 tablespoons for each pancake. Cook for a few minutes, until you see small bubbles forming on the surface. Flip each pancake and cook for a few minutes more. Keep an eye on them and remove from the pan as soon as they are golden brown.