Toddler Foods – Baby Pancakes

Toddlers can be picky eaters, and as concerned mommies we try everything to get even just a bite into them. Thankfully my kids have been good eaters from the beginning and enjoy foods that many small kids won’t eat, simply because I gave it to them from a young age, but there are still times when even my good eaters get picky.

One of the most common times for them to get picky is when they are tired, like at lunch time right before their nap. The solution for me has been to serve them foods I know they like and will polish off. Unless they are sick, it is rare for a child to reject a favorite food. (I’m only referring to healthy food here, not junk food or candy.)

Logan and Lila both love fruit of any kind, yoghurt, carrot sticks, cucumber sticks or slices, dried fruits and nuts, and chickpeas. Those are foods that I can fall back on if they are tired and fussy and don’t want what I am serving.

Another special food that almost never fails is pancakes. Not packaged mixes, but home made healthy ones. I find it easy to whip up a batch of these at a moments notice. They keep well in the fridge for a few days (if they aren’t eaten before that). The secret is to make them small, and I mean not bigger than 1 1/2 in. in diameter. You could even make them smaller too. Kids love small things for some reason. Mine call these baby pancakes and will eat several this size in one sitting. If I make them regular size and cut them up, they just don’t have the same appeal.

Small, like this.

Wanna know how to make them? Ok, I never measure my ingredients, so the following is just a rough idea based on years of baking experience.

Baby Banana Pancakes

In a bowl mix together:
1 cup flour
1 tsp. baking powder
1 tsp. cinnamon (less if you don’t like it so much)
1/4 tsp. each of nutmeg, cloves, and ginger
1/2 cup sugar

Give the dry ingredients a stir, then add:
1 egg
1/2 tsp. vanilla
1 lg. mashed banana
1/4 cup oil
enough milk to make it a pancake batter consistency

Mix together, adding more milk or water until you have a good pancake consistency. Cook over low heat until bubbles form on top, then flip. To get the small size you can drop tablespoonfulls onto the pan. I usually get 4 at a time on the pan.

You can add anything you want to this basic recipe: rasins, nuts (chopped small or ground for safety), shreadded coconut, milk powder, wheat germ, chopped dry fruit, instant oats, etc. basically anything healthy or nutricious.

I’ve also made a chocolate version by adding a 1/4 cup cocoa powder to the dry ingredients and eliminating the banana and spices. You may need to add some more sugar and increase the liquid a little. I’ve tried this one with a tablespoon of peanut butter added for chocolate peanut butter pancakes. It’s great too.

The main idea with pancakes is you can add things that are nutricious so that your child is getting something healthy in an enjoyable format that they are likely to eat.

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