Avocado & Banana Pancakes

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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Baby Led Weaning: The Third Time Around And A Muffin Recipe

Baby led weaning

Here I go again on my own…goin’ down the only road I’ve ever known….

We’re on our third go round now with baby led weaning. In the seven years since I first began, it’s gone from a weird choice, unheard of by public health nurses and greeted wide eyed by fellow parents of babies to a very acceptable option for starting your baby on solids. Far more prolific bloggers than I have emerged in the field and had cookbooks published. Which is handy for me – even with a 6 month old I can regularly be heard saying “oh I’m just out of the baby mode for so long y’know…” as I wrack my brains to think what I’m supposed to do with her next.

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All three ready to go.

Anyway, she turned 6 months old while we were on our summer holidays in France. Before we went I tried her with a couple of foods that would be common allergens (namely egg, strawberry and tomato). We didn’t want to find ourselves looking for directions to the doctor and trying to remember our gauche from our droite in a panic. We have no real family history of allergy but a good friend has a baby who reacted badly to egg recently so there’s no harm in approaching these things with a degree of caution.

We spent a couple of weeks just getting her used to picking up foods, and trying a variety of flavours. There was no particular consideration given to cooking suitable meals, as – say it with me:

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She chewed away on torn up croissants, nommed wedges of juicy sweet peaches frozen in a silicon feeder, waved around preloaded spoons of natural yogurt and sucked the life from some pasta with tomato sauce.

baby led weaning

For the third time, I knew this approach was for me. I guess I’m doing myself a disservice by saying it’s the lazy mum’s approach. For a start, nobody could call me lazy now it’s school holiday time and I’ve three kids with me around the clock. Also she’s trying a good variety of food, and she’s still breastfeeding lots. Right up until the point she started solids I was able to look at her chubby thighs and wrist rolls and think “I made all of that”. A lovely friend declared to me “your one body is running 2 full bodies, I think it’s pretty miraculous. Have a sit down” (So I did.)

Anyway, we’re back now and without the pressure of the school runs, we’re getting quite into the swing of things. She’s about 6.5months and I’m still keeping it basic but she enjoys sitting up with us at the table and does her patented arm flap at the sight of food.

The simplest things I’ve given her are slices of avocado, steamed carrots, steamed broccoli, sweet potato wedges, scrambled egg and mashed banana or avocado on toast.

I did break out my trusty baking tins though, to try out savoury muffins. I used to make delicious spinach and feta ones when the boys were little but neither will eat feta now so I made these instead. You can sub out the veggies, and replace the sweet potato with more cheddar – I just didn’t want them too salty yet so kept the cheese content low.  I also always use frozen spinach for baking, just defrost it in the microwave first and squeeze out the excess water.

Spinach muffin

Spinach & Cheese Muffins

  • 2 medium eggs
  • 150ml milk
  • 75g butter, melted
  • 50g grated cheddar cheese
  • 50g grated sweet potato
  • 75g spinach
  • 1/4 red pepper, diced
  • 6 cherry tomatoes, quartered
  • 175g self raising flour
  • 75g wholemeal flour
  • 1/2 TSP Marigold boullion (I use the low salt one)
  1. Preheat the oven to 180c.
  2. Whisk the eggs in and stir in the milk and melted butter. Mix in the grated cheese, sweet potato,  spinach, tomatoes and diced pepper.
  3. Finally, sieve in the flour and bullion. and mix just enough until all the ingredients have combined.
  4. Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes. A skewer will come out clean when they’re done.

These freeze really well and are great for bigger kid lunchboxes too.

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You can catch a lot of what I cook on Instagram, especially on my Stories. (There’s Follow buttons on the bottom of the page on mobile and on the right on desktop)
And now that baby is actually going to bed a regular time, there should be lots more to come right here on the blog. Stay tuned while I regain my BLW mojo!

Baking with Kids: Healthy Brownies and Muffins

Carrot and Courgette Muffins zucchini baking

Distract distract distract shout sums up my parenting method with my middle child right now. He gets very jealous of his big brother and his seemingly endless stream of playdates.  I try my best to make our time together fun in some way to make up for the fact he has to hang out with his mum and a baby. We visit cafes and the park and the nearby museum and surprisingly, bringing just two children places feels *almost* easy now. But when we’re at home, we enjoy baking together.

This is the same boy that saw a tiny brown mouse sitting on the path in the park recently, and squatted down for a good chat with it. I am not kidding, it made his week, once I had reassured him that mousey’s mum and dad were nearby and that he wasn’t scared on his own. You see, the bar for entertaining him can be set quite low, although, the window in which the day goes from ‘best day ever’ to ‘worstest day ever’ is also very narrow. He likes to keep me on my toes.

Let’s not kids ourselves now; when it comes to baking the mess and the bowl licking are his highlights, and eating the end product is mine. Everything in between runs the gamut from delightful bonding time to me grinding my teeth in stress at flour on the floor and maple syrup on the counter.

Of course you’re always going to find shiny videos of pristine parents and even cleaner kitchens with everyone wearing aprons if you look for videos of baking with kids on line. This is not that. We love Insta Stories and find it a fun way to share our baking escapades. Teddy particularly likes the camera and watching himself back – unsurprisingly. I like it for the rough and readiness  (see the dark chocolate on my face, some teary interruptions from Ivy and Ted wanting to lick things all the time) and for the feedback from viewers. I’ve shared the videos of us making these recipes below.

We made Black Bean Brownies with Raspberries, which I have made numerous times before and Carrot and Courgette Muffins, which were a new recipe to us. Baby Ivy is going to be starting solids in the next month so I’m keeping an eye out for things to try. These muffins will be great, I’ll just sub out the honey and use maple syrup instead. Continue reading

Food Glorious Food – Four Winter Dinners. And A Cake

With me and the kids home now, the grocery shopping bills are through the roof. They’re savages year round, hopefully it’s just a phase for me. There’s a lot of post school snack preparing going on, throwing fruit at them to ward off cries for treats, then giving in on the treats and of course serving up the inevitable dinners.

As an aside – a lot of stuff busy parents do gets greeted with responses of “super mum” and “I don’t know how you do it” responses. And it’s appreciated, believe me. Okay, so if you (I) post pictures on social media of your homecooked meal/children playing outdoors/you out anywhere with more than one of them, then you (I) are (am) looking for a response. And validation. And y’know; adult human contact through the day. But at the end of the day, it’s just what you do. You get on with it, and if it means baby in the sling while managing to put on some mascara, or breastfeeding while pouring bowls of cereal one-handed it’s just how it is. The new normal.

Continue reading

Five Family Dinners

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If you follow me on social media (and if not why not? No excuse now, buttons are on the right or underneath on mobile) you’ll know how often I meal plan. I mean, I post a picture of it each time I do, so I know it’s not that frequent – I guess that’s about every few months. Right now, I have some potatoes in the oven baking, and I’m trying to get some writing done before yer man gets in with the two Tasmanian Devils. We decided on baked potatoes about half an hour ago, while he was getting up from his desk to leave work and I was on the bus home. Plan-schman. That makes me an idiosyncratic parenting/food blogger really; to neither meal plan, nor batch cook. We’ll soldier on…

Here’s a selection of family dinners we’ve eaten recently, old favourites and new attempts. The one thing they have in common is I’ll make them again. We all ate them happily, including the fussier four year old. (Proof is below!) Continue reading