Toddler Approved Pancakes
Getting Leo to eat anything other than frozen blueberries in the morning is tricky. There are some days where I’ll make oatmeal, eggs, a frittata and he’s all about it. But, for the most part, berries are his thing. And that’s cool with me, but I want to make sure he gets a balanced breakfast. Insert these pancakes. These are packed with protein, calcium, magnesium, phosphorus, potassium, and loads of antioxidants. I made them this morning and he was eating them faster than I was able to make them, so they’ll definitely be a thing from now on.
- 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!