Feeding a toddler has been a fun adventure full of surprises. I have loved trying new foods with her and seeing what her tastes are and how she reacts to different flavors and textures. And it's been a challenge for me trying to find ways to introduce her to new healthy foods with her limited number of teeth.
We were in a pretty good groove for a while when it came to breakfast: Every morning for the first few months that she was eating solid foods Hannah would have some diced fruit along with a bowl of oatmeal mixed with pureed fruit and a spoonful of nut butter. It was a great way to hit all the food groups and was easy for her to eat. Then one day a couple of weeks ago, she refused it. I thought she was being picky because she was teething but then she refused that same breakfast (or rather, just the oatmeal) all week long. So, I needed to come up with an alternative for whole grain and protein that wasn't just cheesy scrambled eggs and dry cereal-- which she does LOVE-- and these pancakes are just that!
These pancakes are a complete breakfast in themselves: whole grains from whole wheat flour, protein from almond butter, whole milk, and eggs, and the nutritional benefits of fresh bananas. They get some nice sweetness from the bananas and also from the addition of real maple syrup. These pancakes are hearty, but they have a nice fluffy texture and great flavor on their own-- which is how I feed them to Hannah-- slightly warmed with fresh fruit on the side. They're also great with a drizzle of maple syrup or melted almond butter too.
This recipe makes a huge batch of small pancakes, so it is perfect for making ahead and freezing. I have a huge bag of these stored in my freezer and will just take two out the night before and thaw them for Hannah to have for breakfast the next day. It's so nice to have an easy already prepared breakfast on hand for her-- and she loves them, which is the most important thing!
Ingredients:
- 2 cups whole wheat flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 2 cups whole milk
- 2 large eggs, beaten
- 1/4 cup pure maple syrup
- 2 tsp. vanilla extract
- 2 Tbs. canola oil
- 4 ripe bananas, mashed
- 1/2 cup almond butter
In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In a separate large mixing bowl, whisk together milk, eggs, maple syrup, vanilla and oil. Fold in the mashed bananas.
In a separate large mixing bowl, whisk together milk, eggs, maple syrup, vanilla and oil. Fold in the mashed bananas.
In a small microwave safe bowl, melt the almond butter in the microwave until it becomes runny and smooth, about 20 to 30 seconds. Stir into the wet ingredient mixture and whisk until fully combined.
Add the wet ingredients to the dry ingredient mixture and stir just until combined, without over-mixing.
Lightly grease a large nonstick pan and heat over medium heat. Drop a little less than 1/4 cup pancake batter and cook for 2-3 minutes, until the batter begins to bubble and the bottom is golden brown. Flip the pancakes and continue to cook until the edges are dry and the second side is golden brown as well.
Serve warm with maple syrup, almond butter, and/or sliced fruit. If preparing pancakes for freezing, transfer to a cooling rack until completely cooled. Store in an airtight large zip locking freezer bag and thaw as needed.
*Editor's Note: Recipe adapted from original recipe by Two Peas & Their Pod.
Lightly grease a large nonstick pan and heat over medium heat. Drop a little less than 1/4 cup pancake batter and cook for 2-3 minutes, until the batter begins to bubble and the bottom is golden brown. Flip the pancakes and continue to cook until the edges are dry and the second side is golden brown as well.
Serve warm with maple syrup, almond butter, and/or sliced fruit. If preparing pancakes for freezing, transfer to a cooling rack until completely cooled. Store in an airtight large zip locking freezer bag and thaw as needed.
*Editor's Note: Recipe adapted from original recipe by Two Peas & Their Pod.
nice post
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