Avocado & Banana Pancakes

The world goes crazy for pancakes doesn’t it? Or at least, the Instagram world does. They fill up your feed on the weekend.  “#Sundayfunday #stacksfordays” We’re no exception – fluffy american style pancakes are our go to weekend breakfast. So much so that when I made crepes instead a few weeks ago (also delicious) the kids acted like all their Christmases had come at once. Or, Pancake Tuesdays I suppose.

Ivy is getting in on the act now too. She’s nearly 9 months old. Let’s be honest; she’s not that into meals. So I’m trying to make single things she can eat that I can pop extra healthy bits into. If all else fails, she’ll always eat steamed sugar snap peas or broccoli.

Pancakes with green bits
Pancakes with green bits

She has been enjoying mashed banana and avocado sucked off toast soldiers or wedges of bagel, so I decided to incorporate the avocado into a bastardisation of the Banana Pancakes I’ve been making for years.

I know we keep being told that basically the only reason millennials can’t afford to buy houses is their instance avocado consumption so I may be dooming Ivy’s future already. I mean government policy, greedy banks and developers have nothing to do it it. No, nothing at all…

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Avocado & Banana Spelt Pancakes

  • 90 grams of spelt flour – I used wholemeal
  • 1/2  teaspoon of baking powder
  • 1/2 cup of almond milk (125ml)
  • 1/2  cup of natural yoghurt (125ml)
  • 1 egg
  • 1/2 a banana, mashed
  • 1/2 an avocado, mashed

Sieve the dry ingredients.

Combine the wet ingredients.

Whisk them together!

Cook these on a medium heat for 3-4 minutes a side. I used a little coconut oil on the pan before each batch.  These took longer to cook than regular pancakes – I think the avocado made them quite squidgy so they needed a lower heat and longer time to firm up.

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Berries & yogurt = always a good option

I find pancakes wonderfully adaptable, using whatever flour, milk or yogurt I have.  This “recipe” made 11 – which I think is a USP for any recipe, using approximately 1/4 cup of batter for each pancake.

Ivy ate two for lunch and I had 1, just to taste them. This left me in the awkward position of having eight to share between three hungry boys after school (playdate). One did suspiciously ask what the green bits were – but none of them stopped eating when I came clean – winner!

Incidentally if you are looking for more baby led weaning recipe information, I bought the Baby Led Feeding cookbook a few months ago. I can’t recommend it enough – there’s some really helpful ideas in there. Like I said, she’s not into full meals yet, but I’ve been dipping into the lunch recipes. Hats off to the Mexican Bean Stew recipe which is super quick to make and packed full of healthy beans and corn. I’ve made that several times, along with the Cheesy Cauliflower Baby Bites which the whole family love.

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