Raspberry Banana Valentine Pancakes
There is nothing my children love more than spending time with me in the kitchen. They also love when their food takes on new and fun shapes and sizes that delight and surprise them. That is why when a holiday roles around you can most likely find us in the kitchen. It is one of our favorite places to be as a family.
One of the other reasons that I like this tradition is that our American holidays all seem to have an overload of candy associated with them. Candy hearts, boxes of chocolate, cinnamon hearts and more. Our children are 2 and 3 and I don’t feel that I want to start their lives overloaded on sugar in response to a holiday. So making a fun food is our way of celebrating in a more healthy yet fun way.
And what is Valentine’s Day without some red hearts? And in an effort to stay away from red dye I thought we would create a little red with our fruit! Typically you might see strawberries paired with Chiquita bananas but in our house strawberries equal anaphylactic shock, so we stick with the “other” red berry; raspberries!
Raspberry Banana Valentine Pancakes
Tricia @ Onceamonthmom.com
- 1.5 cups all purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.125 teaspoon salt
- 1 small, ripened Chiquita Banana
- 1 cup raspberries, mashed
- 1 Tablespoon sugar
- 1 large egg
- 1 cup milk
- 2 Tablespoons butter, melted
- vegetable oil for pan
- 0.5 cup raspberries for topping
- 2 Chiquita Bananas for topping
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to blend. In a separate medium bowl, mash the raspberries and add the sugar. Mix to combine. Allow the raspberries and sugar to sit for 5-10 minutes so that raspberry juices appear. Combine the mashed banana, egg, milk, and butter with the mashed raspberries. Whisk to blend. Your child can help with the dry ingredients and whisking, just brace yourself for a little spillage.
Add the wet ingredients to the dry and mix until just blended. The batter should be thick.
Heat a skillet to medium high heat with a bit of vegetable oil. (You may also use a griddle set to 350 degrees and skip the oil, although spraying with non-stick spray will help). Add 1/4 cup of the batter into the skillet. Cook until golden brown and bubbles form on the top. Flip the pancakes with a spatula and continue cooking until cooked through, about 1 to 2 minutes longer. Transfer the cooked pancakes to a plate and place them somewhere warm.
When the pancakes are finished and ready to serve, cut each pancake with a heart-shaped cookie cutter, or simply cut your own heart shape using a butter knife. Or if the kids want to be involved, let them do the cutting. Save or discard the scraps. Stack two pancakes on a plate. Add raspberries and heart shaped Chiquita Bananas to the top for extra fun.
Note: You can freeze the scraps or extra pancakes you have made for a later date or if you want to make these ahead of Valentine’s Day and have them ready that morning. Simple allow them to cool after making them, place them in a gallon freezer bag with a sheet of wax paper between each to keep them from sticking together, seal, and freeze. When you are ready to serve them simply take one out of the bag and microwave until heated through (30 seconds – 1 minute).
Prepare as directed above. Allow to cool and stack together with a piece of wax paper between each to prevent sticking. Place in a gallon freezer bag and freeze. To serve: Warm in a microwave for 30 seconds to 1 minute.
Servings: 12 pancakes