Banana Pancakes {Toddler Approved}

I'm constantly on the search for toddler approved recipes.  As soon as my little one turned 15 months she became super picky with her food.  One day she LOVES something, the next she wants no part of it.  It's frustrating considering I usually spend a lot of time preparing food for her.  

Lately, I've been looking for recipes I can freeze.  That way if she likes it one day, it will be there.  If she decides she doesn't the next, I can freeze it until she likes it again.  Pancakes are so easy to make and freeze well, so I've been trying lots of different variations.  This is the most recent.  The little one liked them for two days.  Hubs and I enjoyed them for dinner one night (yes dinner.)  They are fill of flavor and actually taste just like banana bread! 

Ingredients: 
1 cup white flour
1/2 cup whole wheat flour
3 tsp baking powder
1 tbs sugar 
1/8 tsp salt 
1 1/4 cup milk (I used almond) *If the batter is too thick for you, you can add more milk*
1 egg 
3 tbsp melted butter (cooled) 
2 ripe bananas 
2 tsp cinnamon (more or less if preferred) 

Directions: 
1. Combine flour, baking powder, cinnamon and salt in a  small bowl.  Mix well.  
2.  In a separate bowl, mix egg, milk and cooled butter.  Mix until the batter is free of  lumps.  Let this mixture sit for about 10 minutes.  
3. After 10 minutes, mix in the bananas.  It's easiest to mash them with a fork in a bow and mix them in.  
4.  Heat your cooking surface for the pancakes and spray with cooking spray.  I use a griddle for all of my pancakes.  
5.  Scoop batter onto heated surface.  I use a large cookie scoop to make the perfect toddler size pancakes.  
6.  Flip the pancake when one side is cooked. The key to well cooked pancakes is to flip them when you see little bubbles appearing on the surface.  You want a golden brown look on both sides.  
7.  Serve slightly warm with syrup if you choose.  If you're going to freeze them, make sure they are completely cooled before going in the freezer in a sealed freezer bag.