3-ingredient Banana Pancakes

I'm always looking for tasty treats for my kids that aren't filled with processed sugar, so my sister told me about this really easy banana pancake recipe.  Three ingredients?!  Yes, please!  I chose to add cinnamon, too, so ours were 4-ingredient pancakes.  Simple to make, and I don't feel guilty about serving it as a baby's finger food!

I'll be honest, these don't last long in our house.  There's something about things that are mini-sized that makes them easier to eat in large batches, right?  And it totally doesn't count because it's mini.  And because these things are really only banana and egg!

She kept stealing all the food!  First pancakes, then raspberries.

I meant to save some to see how they would freeze.  You can see how that panned out.

They're really moist, and the texture is in between a pancake and an omelette.  It's like the sweet centre of french toast!  You can make these the night before and warm them up for a few seconds in the microwave before you serve them.  They really don't need maple syrup, but if you're feeling a bit naughty, why not pour some (a lot?!) on?

Ingredients (for 15 silver dollar pancakes):

• 1 banana
• 1/8 tsp baking powder
• 1 egg
• cinnamon (optional)

Tip!  Add in nuts, seeds or chocolate chips to personalize your pancakes.

Method:

1. Mash banana thoroughly using a fork.

   

   My daughter loves mashing bananas.

2. Mix in baking powder and cinnamon.
   
   
   
   
3. Beat in egg.  The mixture will be fairly thin, almost like a crepe batter.
   
4. Heat pan over low heat.
5. Oil pan and pour in batter in silver-dollar size rounds.
   
   
   
   
6. Flip, when the pancake looks dry around the edges.  Be really careful, because it's a really soft pancake.  Fry for another minute or two to brown the other side.
7. Eat.  Eat all the pancakes.  Let your child reach up and steal each one as it comes off the pan.  They're delicious!

   

   We ate them all.  Very quickly.  Didn't even save any for my son!

If you prefer a more fluffy pancake, just increase the amount of baking powder you put in.  I threw in about 1/4 tsp in another batch I made with 2 bananas and 1 egg, and those are the ones pictured with strawberries.

Have you ever tried a recipe like this?  Let us know how long these pancakes last (or don't last!) in your house!

Yogurt drops for teething

It's that time again.  That time when the grumpy teething monster rears its ugly head!  Our little ones have teeth coming in, and it is making them cranky!  We're always on the lookout for things to ease their pain, and these yogurt drops are fast, easy, and perfect for the job.  Now, if only Sophie the Giraffe came in yogurt form!

Ingredients:

• 1/2 cup yogurt (greek or strained works better for getting "plumper" drops, but we used plain organic and it worked but the drops were thinner)
• fruit or veggie addition of your choice (we made 2 batches: one with 1/2 avocado and one with 1/2 banana) 
• parchment paper, cookie sheet
  

Tip!  Consider making these drops with your favourite smoothie or other baby food.  You can really do it with any liquid!

Method:

1. Mash ingredients together with a fork, or blend together for a smooth consistency.
   
2. Drop spoonfuls of the mixture onto a parchment lined cookie sheet.  The smaller you make them, the faster they melt, so keep that in mind! If you're type A like us you can use a squeeze bottle or ziplock bag with the edge cut off to form perfect little circles.
   
3. Place cookie sheet in freezer until drops set.
4. Remove drops and enjoy!  Store these in the freezer until a teething emergency beckons.
   

We had to try these out, too, and they're delicious! Our little ones devoured these, although the cold texture shocked them at first!

Get in my belly!

Let us know how your little one enjoys them!  Also let us know what your best teething tips are!  We need the help....Help!

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Super Healthy Snack Bars

Full of protein, fiber, iron and good fats, these healthy dense moist bars can be eaten as a snack or part of a meal any time of the day! I was on a mission to create a super healthy fruit/veggie packed baked treat that could be enjoyed by my 9 month old and 3 year old (and myself!). I didn't want any refined sugars, it had to be wheat free and it needed to be full of good calories. Both of my kids LOVED it!!! I cut it up into tiny little cubes for my 9 month old and they were easy for him to pick up and feed himself (easier for me!). He hates mushy baby food so this bar is perfect for him. It's actually kinda like baby food in a bar form...I'm so devious. I also trialed it on my 2 year old nephew who is a little pickier than my kids and he inhaled it! Success:)

Ingredients:

• 1/2 cup apricot purée
• 2 very ripe medium size bananas
• 1 medium size roasted sweet potato
• 2 eggs (I only use organic free range eggs...happy hens= happy me)
• 1/3 cup pure coconut oil
• 1 cup almond meal/flour
• 1 cup oat flour (I ground up organic old fashioned oats in my magic bullet to make oat flour)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp real vanilla extract

Method

1. To make apricot purée: place approximately 15 dried organic (unsulphured) apricots inside a sauce pan. Add enough filtered water to cover the apricots. Bring to a boil. Turn down heat and allow to simmer until apricots look plump and soft enough to mash with a fork. They should have absorbed most of the water by this point. Measure out 1/2 cup of mashed apricot for the recipe.
2. To make roasted sweet potato: scrub a medium size sweet potato and place onto aluminum foil on a baking pan. Bake at 375 F for at least an hour. This allows the sugars in the sweet potato to caramelize. You should see juices oozing out and it should be very soft when poked with a fork. Cool and remove skin before mashing. The skin should fall off easily.


3. Combine apricot purée, mashed sweet potato and mashed banana in a large bowl. Blend until smooth.  
   
4. Add in melted coconut oil, eggs and vanilla. Blend. 
   
   
5. In a separate bowl, combine almond flour, oat flour, baking powder and salt.  
   
6. Add dry ingredients to wet ingredients and stir until just combined. 
   
7. Pour into an 8 x 11 inch greased baking pan or glass dish. I used coconut oil for greasing. Bake at 350° F for approximately 40 minutes. 
   
   
   Allow to cool until warm to the touch. Then cover tightly with aluminum foil and allow to cool completely (couple of hours). This seals in the moisture. Cut into bars and enjoy!!! Best stored in an airtight container in the refrigerator.  

Tip! To make this recipe gluten free, simply use gluten free oats. 

She loves it!  I win! 

Tip! Add in 1/4 cup of hemp seeds to up the nutritional value even more.

Let us know how your healthy snack bars turn out!

P.s. We will be working on a nut free vegan version and a chocolatey version...Mmmmm....stay tuned!