baby friendly

Veggie Tofu Bolognese Pasta

yeast

olive oil

soy sauce

tsp chili powder (or sweet paprika for less spice)

garlic powder

¼ tsp liquid smoke (optional)

block extra firm or high protein tofu

celery

carrots

onion

red bell pepper diced

zucchini diced

garlic

tomatoes (San Marzano if possible)

tomato sauce

tomato paste

fennel seeds

tsp italian seasoning

basil

maple syrup

tsp sea salt

¼ tsp black pepper

water

pasta

Preheat air fryer or oven to 350 degrees

Add all the ingredients to a medium sized bowl except for the tofu

Mix together until they form a paste

Crumble the tofu into the bowl and mix with the paste

Place in the air fryer pan or spread evenly on a pan then place in the air fryer/oven

Bake for 15 min in the air fryer or 35-45 min in the oven. Oven temperatures may vary so watch it carefully and remove when browned. Place aside.

Tofu crumbles

Dice the onion, carrots, and celery first. You can get these cooking while you finish dicing the red bell pepper and zucchini to save time.

Heat stock pot or Dutch oven on the stove at medium heat, add oil (avocado, canola, or olive are my preferred), then add the onions, carrots and celery and saute until softened.

Add the red bell pepper and zucchini to the pot and saute until softened.

Add the crushed tomatoes, tomato sauce, tomato paste, and all the spices to the pot. Add 1/2 cup of water.

Allow the sauce to get to a low boil then cover and reduce the heat to simmer for 30 minutes.

Cook the pasta per package instructions while the sauce is simmering.

When sauce is ready, add the tofu crumbles until heated through then turn off the heat and top the pasta with the sauce.

INSTANT POT NOTE: If using the Instant Pot, follow the above directions using the saute mode to cook the vegetables first. Turn off when done sauteeing while you add the rest of the sauce ingredients.  Cook on high pressure for 10 minutes. I would prefer to allow it to naturally release but if you are short on time, you can quick release. Be careful not to get burned from the hot steam! I like to cover it with a dish towel.

BABY &amp; TODDLER NOTE: Purée the sauce ingredients in a high speed blender or a stick blender to your preferred consistency. You may need to add extra water. Mix with the pasta. If using noodles you may want to use scissors to cut to smaller pieces.

Veggie Sauce

These 3-ingredient banana pancakes are healthy and so easy to make. This recipe is family friendly as well—babies, kids and adults alike love these pancakes. Yields 8 pancakes (each about 4 inches in diameter, enough for 2 to 4 servings).

3-Ingredient Banana Pancakes

bananas

eggs

whole wheat flour oat flour

Butter, avocado oil

In a medium mixing bowl, mash the banana with a large fork until it&#8217;s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.

Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).

Heat a large skillet (stainless steel, cast iron or non-stick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).

Scoop 1/4 cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.

Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

I woke to find 2 ripe bananas, an almost empty bag of oat flour, and thought how fortuitus to open your recipe. My husband loved them. Thank you

I love anything made with banana. This could be the next best recipe to Banana Cake! I am really looking forward to testing it.

Love your cookbook and also the emails you send out, thank you. Two things I love about your recipes,  simple and most ingredients I have( not a bunch of ingredients il'l never use), opps 3 things and good

Hi Kate, I am looking forward to trying these banana pancakes! Can I use white whole wheat flour instead of the whole wheat flour?

Who doesn't LOVE banana pancakes? And this is a fantastic recipe, a keeper, and I'm not waiting until Saturday morning!!! Thanks, oh and my dog, Goober approves also and he thinks Cookie is cute!

Oh my goodness!! SO good! I too have done the egg+ banana pancakes and thought it was too eggy, but with the addition of just a little WW flour to taste is completely changed for the better. It was sweet and soft and my kids loved them. Plus it was an easy recipe to allow the toddler to help with. Another solid recipe! Thanks, Kate!

Nice and easy! I used almond flour and just one big egg, in addition to cinnamon and flax seed.  They came out fluffy, slightly toasted on the outside and soft on the inside.  Thank you for such an easy an healthy recipe!

I halved this recipe because I only had one banana and it turned out great! I'm so happy to have a recipe that supplies the comfort of pancakes so easily:). I do think a pinch of salt would perfect this recipe.

Oh my, yum! I have made these twice. Once with buckwheat flour, then today with oat flour. I think I like the oat flour a little better- slightly more fluffy, a little less "eggy" but they were both really good! I added flax seeds and a little almond butter, along with cinnamon and a pinch of salt. They cook up so nicely and are fast even for a work morning! I heated up some frozen triple berries- the juices add a little sweetness. Feels so good to eat these high powered pancakes- high protein, high fiber, high nutrition- a win! Thanks for sharing!

Delicious!! Cooked in iron pan on wood stove during 4- day power outage. Made 1/2 recipe as only had 2 eggs which made 6 each - 3" pancakes. I added blue berries and used 00 pizza flour for our. Very yellow, but cooked like normal pancakes if not better.  Fabulous, as no salt, no sugar, no baking powder, no baking soda, no milk, etc.  Simple ,&amp; easy!!! Shared with family and friends!!!  Want to try making as waffles when power back on, etc.

I've made these with both buckwheat and oat flour and they were equally good..however, I think the batter needs salt. How much do you recommend adding?

Also, we topped with chocolate chips, almond butter, strawberries and hemp seeds. Hefty but yummy!

I made this for dinner tonight as I had all the ingredients on hand and wanted something quick and easy, plus who says you can't have pancakes for supper?  They were delicious and satisfying!  I added a pinch of salt and 1/2 tsp cinnamon as suggested -- think that took them over the top.  Of course I served them with some good ole' Canadian maple syrup on top, eh?  Just love your recipes Kate, and I appreciate all the tips and info you provide.

I was doubltful that these banana pancakes would be as good as some of the reviews claimed!  I was so wrong...they are delicous and so easy to make.  I will make these again and again and pass this great recipe onto family members.  Looking forward to trying more of your great recipes.  Thank you so much for sharing!
Also, I wanted to let you know that I used frozen bananas and they turned out great.  I did pour off a little of the excess juice first.

Just made this today! I don’t love bananas plain but I so very much enjoyed this as pancakes. My husband even liked them!

I made the 3 Ingredient Pancakes with almond flour.  My husband and my mailman loved them.  (Note:  my mailman is slightly older than our grandsons so he gets spoiled.)

Hi huge fan and I have your cookbook I haven’t made these yet but was curious why 4 eggs? Your almond flour pancakes call for 2 eggs. Is it because you’re using a different flour here? I’m gonna use Almond flour (all I have). I saw another reader used almond flour.

I made these with 1 tablespoon of flaxseed meal and they were DELICIOUS! Thanks for this awesome recipe!

These pancakes are a winner! So easy, filling, and already sweet from the banana. My husband and toddler love them, too. Thanks for this time saver recipe!!

Kate, these were amazing!  Thank you for such easy, delicious recipes.  So nice to have recipes that call for staples so no list needed.



As always, thank you!
Cheryl

These were just ok. My two little kiddos did not enjoy these at all. I use whole wheat flour in a number of different things, so I’m not sure what it was as they are used to that taste. Maybe they wanted the regular kind of buttermilk pancakes that I make?

https://content.jwplatform.com/videos/ChudeHkS.mp4

Watch how to make 3-ingredient banana pancakes in this short recipe video. This recipe is family friendly as well—babies, kids and adults alike love these pancakes!

Top 2 baby friendly recipes from across the web

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Veggie Tofu Bolognese Pasta

3-Ingredient Banana Pancakes

Top 2 baby friendly recipes from across the web

The most viewed baby friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Veggie Tofu Bolognese Pasta

3-Ingredient Banana Pancakes

The most viewed baby friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine