FoodFash

Adventure Begins in the Kitchen

Baby Breakfast: Green Pancakes

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Nothing could have prepared me for how much work feeding an infant would be. Perhaps I made life more difficult by going the Baby Led Weaning route, but at the time {6 months} it felt like the right approach. Five months later {at 11 months} I couldn’t be happier that we toughed out the messes and the meal prep. Fixing Ezra’s meals for the week is still a ton of work, but I’ve come up with a few “go to” recipes that make it easier. And seeing how independent of an eater he is just lights me up. His fine motor skill development and appetite for textures and flavors are pretty incredible.

I created this Green Pancake recipe as a solution for weekday breakfasts. I wanted a meal that was packed with nutrients, sized/textured for self-feeding, and easy to make in bulk then freeze. I’ve been modifying this pancake recipe in some form over the past decade – it’s wonderful!

I use a cookie scoop to make baby-sized green pancakes. I keep a few in the fridge for the current week and store the rest in the freezer for future breakfasts. I’m guilty of snacking on a few green pancakes here and there too!

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Makin’ Banana Pancakes

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Yesterday was my first time craving and making banana pancakes.  I loved them so much, I made them again today.  There ain’t nothin’ wrong with a banana pancake weekend!

Luckily, I had a stash of frozen bananas in my freezer, so all I had to do was thaw and mash into the batter.

FoodFash Banana Pancakes

1/2 Cup Gluten-Free Pancake Mix

1/2 Cup Almond Milk

1 Egg

1 Banana

Mix together the pancake mix, almond milk, and egg in a bowl.  Add the banana and mush until it is fairly distributed.  I heated my skillet over medium heat and sprayed with olive oil cooking spray.  You can tell they’re ready to flip with the batter starts looking dried out and bubbly.

In all honesty, they were so good solo, but I couldn’t resist the urge to slather something in Earth Balance.  I also drizzled pure maple syrup on one of the cakes just for kicks.

Fluffy Cakes

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Mmmm pancakes!  I haven’t had homemade pancakes in ages.  So when I stumbled upon this gluten-free mix at Target the other day, I had to try it.

I halved the recipe, replaced milk with almond milk, ditched the oil (because I don’t have vegetable oil and thought olive oil would be weird), and used the entire egg.

I was expecting the, now 300 calorie, recipe to yield two small pancakes.  To my surprise, I was able to make a third good sized cake.

I topped two with 1/2 tablespoon of Crofter’s superfruit spread and the other with 1/2 table spoon of pure maple syrup –  a mere 55 calorie addition.

It’s good to know that gluten-free, dairy-free pancakes can be every bit as fluffy and delicious as the regular kind.  And to be well over stuffed for well under 400 calories?  I’m a happy little chickadee!