As a mom to a child that has started to move around independently,and is literally into anything at eye level (why must it always be the dog food?), I’m finding it increasingly difficult to eat healthy throughout the day. Which, is a problem for me because then I turn into a super bitch by the time my husband get’s home. Not to mention that we have quickly moved passed the pureed food stage and our little one needs some nourishment on the go and something I don’t mind picking up off the floor and giving back to her.
These are vegan, high in fiber and potassium. They can be made ahead of time, refridgerated and eaten throughout the week. Just pop them in the toaster. You can also make up the batter and use it as you need over a few days. I like to make them small so that I can easily pack them up in the diaper bag for a quick snack. If you haven’t introduced nuts or your child is allergic, leave out the nut butter and use your favorite milk.
What You Need:
2 Cups nut milk
2 Ripe bananas (medium)
1 Cup rolled oats
1/2 Cup spelt flour (almond meal or whole wheat flour work too)
1/4 Nut butter (I use almond)
2 Tbs chia seed
2 Tsp Baking powder
Pinch salt and cinnamon
Coconut oil or spray
Blend all ingredients together (except oil) until smooth, reserving 1/4 cup nut milk until blended. You’ll use the remaining 1/4 cup to thin the mix to your preferred consistency. For a thinner pancake, you want runnier batter.
Heat coconut oil in nonstick skillet over medium heat. Ladle pancake batter into skillet making them to your desired size. I prefer mini size. They are ready to flip when small bubbles appear near the center.
Flip and squish down gently with spatula
Serve with fresh fruit, coconut flakes or maple syrup.
- Makes 25-30 mini pancakes