I remember specifically that one morning while I was preparing lil A’s lunch, and the mister mentioned, “Why aren’t there any ‘On today’s lunch table for A’ photos on your Instagram?”, referring tongue-in-cheek to my regular meal posts. Premonition or not, as it turns out, several months later, I would have to take back my hasty reply of “I don’t think anyone would wanna know what a baby eats!”. In fact, not only have A’s meals caught the attention of some of my dear readers who had requested me to share the recipes, they have also introduced me to a new community of mothers who are ever so generous with their meal ideas for their little ones. From local friends who are just a phone text message away, to kind strangers on the other side of the globe with an e-mailed note, I hope to share some of the baby / toddler-friendly recipes these ladies have gifted me with, along with several of my own personal kitchen favourites, on Toddler Tuesdays, beginning with this go-to (banana) pancake recipe.
Though I must admit I’m very fortunate to have a largely non-fussy toddler when it comes to food, I have to say if there was one sure way to get her to finish anything, it would have to be something with banana, pumpkin, or carrots. (Aside: Consider yourself warned if you’re not a fan, for I foresee most of the coming Toddler Tuesday recipes will inadvertently contain one or all of the aforementioned.)
It shouldn’t come as a surprise then that my first foray into a baby / toddler-friendly breakfast translated into the easiest way to sneak in any one of A’s favourite foods. Hence began my search for a fluffy and moist pancake recipe, which is not only allergen-free, healthier for the little ones, but also a base recipe good enough to handle other flavour substiutions.
Several Pancake Sundays with mis-shaped, not-as-fluffy, rubbery pancakes later, I’ve finally found the one. They may not be as sweet nor rise as much as regular pancakes, but these banana pancakes are surprisingly fluffy, with a subtle sweetness coming from the bits of bananas. The best part is you can easily substitute the ingredients according to your preferences; use pumpkin puree and spices for pumpkin pancakes, use all-purpose flour in place of oat flour, or regular full-fat milk if you’re not going dairy-free.
Banana Pancakes – No Eggs, No Dairy, No Sugar
1 1/4 cup organic rolled oats
1 teaspoon baking powder
1 cup non-dairy milk (eg soy milk) / water
1/4 cup mashed ripe bananas (about 2 medium)
In a food processor, blitz the rolled oats into very fine oat flour.
Combine the flour and baking powder into a large bowl.
In another bowl, combine the soy milk (or water) and mashed bananas together.
Add to the dry ingredients, and stir lightly to combine.
Heat up a lightly-greased griddle or nonstick pan to medium low.
Pour in the pancake batter about 1/4 cup at a time.
Cook until golden brown on both sides. Serve warm on its own, or with a topping of your choice.