We just had my son’s 3rd birthday party. It was a big hit. I tried to take pictures of the food spread, but my camera chose that day to be out of battery power. So, no photos, but it got me thinking about kid food. For the first 2.5 years of my son’s life I was really insistent on him eating as healthily as possible. He had no refined sugar in his first year. I made all his baby food myself which was largely organic. He didn’t even have ice cream until he was 2, I don’t think.
I have no idea what has happened in the last six months, but I’ve become lazy, lax. . . tired, I guess of working at it so hard at it. But, I’m hard on myself. I feel guilty when I give him Goldfish Crackers instead of Kashi crackers. That’s me. Also, his palate is not what you would call refined. Breakfast is easy. He’ll snack the rest of the day, then fight me over eating dinner. All he really wants is tortilla chips, fruit, cheese and muffins. A mom just can’t abide that kind of diet. He’s also a big fan of pancakes and waffles, but then who isn’t?
What I’d like to share with you today is my absolute favorite recipe of all the healthy foods I’ve ever made him. I wish I could take credit, but it’s not one of mine. Apple-Oat Pancakes. It comes from this fabulous book called, Simply Natural Baby food; Easy Recipes for Delicious Meals Your Infant and Toddler Will Love, by Cathe Olson.
I love these pancakes for many reasons—they have no refined sugar, no wheat and no milk. Perfect for the semi-health food mom. They also need no embellishment. They really don’t require syrup. In fact, we eat them mostly as a snack. They are infinitely portable. For a long time I would make double batches, freeze em and then pull them out as needed to defrost. Break them up into pieces or leave them whole, zip-loc them and off we’d go! They are a hearty cake, so they transport well.
OH, and they’re easy to make!
Make a double batch, you’ll be glad you did.
1 3/4 cups rolled oats
1/4 cup almonds (or almond meal—Trader Joe’s sells it if you have one near you)
1 tsp. baking powder
1/2 tsp. ground cinnamon
2 eggs (or 4 egg yolks)
1 1/3 cups milk (we use soy or rice, but cow’s is fine, too)
1 apple, grated
1. Grind oats and nuts to powder in blender or food processor. Pour oat mixture into large mixing bowl and stir in baking powder and cinnamon.
2. Beat eggs and milk together. Grate apple in food processor or by hand. Add the egg mixture and apple to oats. Stir until just mixed. Let batter sit 5 minutes while griddle heats.
3. Cook pancakes on a lightly oiled griddle or skillet over medium heat. Use approximately 1/4 cup batter for each pancake. Cook for 5 minutes. Turn when top is bubbly and edges are starting to dry. Cook for 3 to 5 more minutes.
Tomorrow another recipe that my picky kid actually enjoys!
OH! And I discovered that Cathe Olsen has a blog! Check her out!