We receive many emails from moms and dads stuck in the rut of serving the same old food for breakfast each morning… but desperate for new ideas!
If that sounds like you, then you’re going to LOVE today’s recipe!
These wholesome, homemade pancakes are egg-free and sugar-free, but they’re certainly not flavour-free!
And they’re so easy to make that ANYONE can prepare them, with fantastic results!
Fluffy and easy to eat, these whole grain pancakes benefit from the natural sweetness of raisins and are a great way to include flax in baby’s menu (click here to read about the many important nutrients that fabulous flax has to offer!).
Ideal from around 8 months onwards, they contain everything that’s needed for a hearty, satisfying and highly nutritious breakfast, in an easy-to-eat format! (Psst – mommy and daddy – you’ll love them too! These pancakes are a hands-down favourite with EVERYONE in our house!)
This recipe makes around 9 bite-size pancakes. If you want to save time, you can make the batter ahead and cook ‘to order’, or you can cook an entire batch of pancakes, freeze, then thaw to serve on a day-by-day basis.
Baby’s breakfast is about to get better…
To Make Whole Grain Oatmeal and Raisin Pancakes, You Will Need…
6 fl oz (3/4 cup) milk – we used whole milk, but you can also use breast milk or soy milk
2 oz (1/2 cup) whole wheat flour
3 tbsp ground flax
4 tbsp rolled oats (Old Fashioned Oats – not instant oats)
1/4 tsp baking soda
1 tsp baking powder
2 tbsp raisins
Preparation is so-o-o- easy! Just put EVERYTHING into a blender and process until relatively smooth (we like to leave just a little texture, but you can blend to a smooth puree if you like).
Heat a little oil in a frying pan (we use coconut oil – terrific flavour and healthy too!), then spoon the batter into the pan to form individual pancakes in the size you choose.
Cook for a few minutes each side until golden.
Cool to a safe handling temperature, then serve with homemade applesauce, natural yogurt… or just as they are!