Introducing Ollie to food has been the most exciting adventure. She is a great eater and we love constantly getting to try new things.
She loves finger foods and the independence they give her.
I also love finger foods because of the independence they give her.
That being said, Ollie has been dubbed the “Queen of Hangry” and it is a title she defends at least three times a day.
So…our motto is to always be prepared for the next meal. We make all of her baby food at home, with the exception of her cereal puffs and teething biscuits.
She really loves those. Maybe a little too much.
We like the Happy Baby Organic brand, but considering they are still somewhat processed and get a tad bit expensive over time, I sought out to find a homemade alternative.
Hello…the baby pancake!
No dairy, no processed sugar…and after the initial batch I started adding extra fruits and vegetables to them for added health benefits. Below you will find seven different recipes for the pancakes: the original recipe and the six that I have introduced to Ollie (so far). I plan to keep sneaking veggies into these pancakes as long as she will keep devouring them!
Also- let me just say that these have been perfect while she is teething. She has been avoiding spoons and even her puffs during this last bout of teething, but she is gobbling up these soft pancakes.
The Original
- 2 whole bananas
- 1 cup unsweetened applesauce
- 5 whole eggs
- 1.5 cups rolled oats
- 1/4 tsp sea salt
Mix together and cook on skillet or griddle until cooke don both sides.
***Note: I experimented with less eggs in the following recipes. You want to get the mixture to be the consistency of a pancake batter, so you can always add an egg or more oats if needed. I also have used yogurt in place of a banana or two in some of these. You really can play with the ingredients to fit your child’s palette or what is in your kitchen. Store in refriedgeator for immediate use or in the freezer if you want “back up” snacks when you aren’t as prepared as you want to be.
Apple Cinnamon
- 1 whole banana
- 3 baked apples (sliced, skin on)
- 2 whole eggs
- 1.5 cups rolled oats
- 1/4 tsp cinnamon
In a blender, combine banana and apple slices. Blend until pureed. Mix fruit puree with remaining ingredients and cook on skillet or griddle until cooked on both sides.
Pumpkin Sweet Potato
- 1 whole banana
- 1 cup unsweetened applesauce
- 7 oz pumpkin
- 1 medium sweet potato, mashed
- 1 whole egg
- 1.5 cups rolled oats
- 1/4 tsp cinnamon
Combine ingredients and cook on skillet or griddle until cooked on both sides.
Peanut Butter Sweet Potato
- 2 whole bananas
- 1 cup unsweetened applesauce
- 1/4 cup natural unsweetened peanut butter
- 2 whole eggs
- 1.5 cups rolled oats
Combine ingredients and cook on skillet or griddle until cooked on both sides.
Strawberry Beet
- 2 whole bananas
- 1 cup unsweetened applesauce
- 1 cup cooked (unsweetened) strawberries, mashed
- 1 beet, cooked and pureed
- 2 whole eggs
- 1.5 cups rolled oats
Combine ingredients and cook on skillet or griddle until cooked on both sides.
Blueberry Blackberry Spinach
- 2 whole bananas
- 1 cup cooked blueberries and blackberries
- 1 cup cooked spinach
- 2 whole eggs
- 2 cups rolled oats
In a blender, combine bananas, blueberries, blackberries, and spinach (with juices). Blend until pureed. Combine all ingredients and cook on skillet or griddle until cooked on both sides.
*Note: Feel free to add blueberry yogurt to this in place of 1 banana.
Tomato Basil Spinach
- 1 large tomato
- 1 baked apple (sliced, skin on)
- 1 clove minced garlic
- 1/4 cup cooked spinach
- fresh basil, (I used a couple of medium sized leaves)
- 2 whole eggs
- 1.5 cups rolled oats
Slice tomato and cook with garlic until soft. In blender, puree tomato mixture, apple, and spinach. Combine all ingredients and cook on skillet or griddle until cooked on both sides.
*To be honest, I was nervous about how Ollie would respond to this “savory” pancake. She loved it.
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