A bite-sized pancake recipe made for the little ones in your life

It’s easy to toss some frozen store-bought pancakes in the microwave for your child’s breakfast, but there’s a more exciting way to help your little humans explore their palates and introduce them to new foods. using fresh and simple ingredients. In this trio of recipes from her cookbook First bites, Leigh Ann Chatagnier shows us how to introduce your children to pancakes that are healthy and full of flavor. Read on for all the recipe details and tap on the recipe title for more info.


MINI WHOLEWHEAT PANCAKES 3 WAYS

With three different combinations of flavors, it’s a breakfast filled with good ingredients that your baby will never get tired of.
Photo by Leigh Ann Chatagnier

Pumpkin Pancakes
1 egg
1 tbsp. greek yogurt
2 tbsp. pumpkin puree
2 tbsp. whole wheat flour
1⁄2 tsp. baking powder
1⁄4 ​​tsp. cinnamon

Apple and banana pancakes
1 egg
1 tbsp. greek yogurt
1 tbsp. unsweetened applesauce
1⁄4 ​​mashed banana
1⁄4 ​​tsp. cinnamon
1⁄2 tsp. baking powder
2 tbsp. whole wheat flour

Blueberry pancakes
1 egg
12 blueberries
2 tbsp. greek yogurt
1⁄4 ​​tsp. vanilla extract
2 tbsp. whole wheat flour
1⁄2 tsp. baking powder

Combine all wet ingredients in a bowl and mix well. Add the dry ingredients and mix until just combined. Heat a non-stick pan over medium heat and add a little butter or coconut oil to the pan. Spoon the batter into the skillet in 4 equal portions. Cook on one side until the top of the crepe is bubbly, about 3 to 5 minutes. Flip the pancakes and cook another 2 minutes on the other side. Serve with Greek yogurt, bananas or maple syrup.
Tip: Make extras and freeze them for super easy breakfasts on busy mornings!

For more recipes from Leigh Ann Chatagnier, visit her website at MyDiaryofUs.com.

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