Banana Egg Pancake Dippers with Honey Yogurt
ContinentalKidsDesi eggsEasy
Soft banana-egg pancakes cut into dippable fingers, served with sweet yogurt. A naturally sweet breakfast with no added sugar in the pancakes.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 eggs
- 1 ripe banana
- 3 tablespoons plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon oil
- 4 tablespoons plain yogurt
- 1 teaspoon honey
Method
- Mash the banana, then whisk in the eggs, flour and baking powder.
- Heat a lightly oiled pan on medium heat.
- Pour small pancakes and cook 2 minutes each side until golden.
- Cut each pancake into 3 fingers.
- Stir honey into the yogurt and serve as a dip.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)10 g
Fat (estimate)9 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Honey is not for children under 1 year old — serve plain yogurt for babies. Use a very ripe banana so no extra sugar is needed. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.