Toddler Approved Pancakes
There’s something so cozy about a big pancake breakfast. It sets the tone for a slow morning. I vividly remember making pancakes as a child. It was never rushed. It was always something we took our time doing. As a kid, I never understood why we had to make these elaborate breakfasts. All I wanted to do was eat quickly so I could go outside and play. Now I get it and I’ll cherish these pancake breakfasts forever.
For a while, getting Leo to eat anything other than frozen blueberries in the morning was tricky. There were some days where I’d make oatmeal, eggs, or a frittata and he’d be all about it. But, for the most part, berries were (and still are) his thing. And that’s cool with me, but I wanted to make sure he got a balanced breakfast. Insert these pancakes. These are packed with protein, calcium, magnesium, phosphorus, potassium, and loads of antioxidants. He eats them just as quickly as I can make them. You can add the blueberries into the mix OR top your stack with a handful.
- 1 ripe banana
- 2 pastured eggs (to make vegan you can sub chia eggs or flax eggs)
- ¼ cup almond flour
- Wyman’s wild frozen blueberries from Maine (if you want to add them in as you’re cooking)
- Add all ingredients to a high-speed blender and blend on high until the consistency is super smooth.
- In a medium pan over medium-low heat, add a smidge of coconut oil, wait until the temp is just right, and add your pancakes, making them however big or small you want!
- The trick is to eye the pancakes until you see little bubbles start form around the edges and the top (this happens in about 3-5 minutes).
- Once you see this happen, flip ‘em and wait for a couple more minutes then plate ‘em!
- Cut them up if you’re serving them to your little one OR keep them all for yourself, slather them with butter and syrup while you scarf down your coffee and feed your kid berries… whatever works, ya know? 😉
Hope you enjoy these as much as we do!