My little boy had a long picky eating period and right until he turned one he completely denied using his own fingers to eat and he only wanted to eat from a spoon. When he started walking just a week after his first birthday he decided to be independent and wanted to do everything himself. It was a game changer for me, as I suddenly needed to rethink how to cook baby finger food instead of his usual soups and purees. His usual breakfast was yogurt or oatmeal and since that wasn’t good enough anymore I decided to make a healthier version of pancakes that was less sweet and had no added sugar. I added chia seeds, flax seeds and oats like I would do in his usual bowl of yogurt and I used very ripe bananas to keep the pancakes naturally sweet.
My boy loved them right away and so did my husband.
The recipe makes 5-6 small pancakes so double the portion if you are a big pancake eater
- • 1/4 cup (35 grams) whole wheat flour
- • 3/4 cup (100 grams) all purpose flour
- • 2 teaspoons (7 grams) baking powder
- • 1/4 cup (23 grams) of oats
- • 1 tablespoon (8 grams) chia seeds
- • 1 tablespoons (10 grams) flax seed
- • 1/4 teaspoon salt
- • 1/4 teaspoon ground cardamom
- • 1 egg, whipped
- • 2 ripe bananas (the more ripe the sweeter the pancakes becomes)
- • 1 cup of milk
- • 1 tablespoon agave
- • 1 tablespoon sunflower oil
- 1. Combine the dry ingredients together in a small bowl
- 2. In a separate bigger bowl mix the wet ingredients together.
- 3. Slowly stir and combine the flour mixture into the banana mixture. The batter will be a bit lumpy.
- 4. Heat a pan on medium high heat and lightly grease it with oil. Use about 1/4 cup for each pancake. Turn the pancake until golden brown on each side and serve the pancakes while hot.