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…

instagram-avo-banana

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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Number 1 top recipe

 

shovelling: fastest method of eating

We had a quiet few days or so food-wise with Dom being sick & getting over being sick but this week he loved 2 things – the tuna croquettes from the BLW cookbook, and a veggie shepherd’s pie out of my head.  A review of the former is to follow, and the recipe for the latter when I remember what I did!

In the meantime I’ve posted these before.  In a lazy move, I’ve decided the recipe needs a reprisal.  I have justification, they’ve gotten the most feedback of any recipe on here on the mum & kids forum I usually frequent.  So go ahead, make them, and enjoy!

Amy’s Best Pancakes (feeds Erik, Amy, Siggy & now Mark, Jill & Dominic ) (adapted from Gourmet)

  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, slightly beaten
  • 1/2 cup plain yogurt 1/2 cup milk
  • 1 ripe banana, mashed with a fork (you can leave out the banana and the ‘cakes are still good but the banana adds fluff and the perfect level of sweetness)

Whisk together all ingredients and drop by 1/4 cupful into med-hot frying pan, greased with vegetable oil. Flip when cakes begin to bubble. Flip again after 30 seconds or so, but don’t flatten with spatula. Keep in a warm oven until all batter is used up. I usually end up with around 12 (give or take a cake) 3-inch pancakes.

Next move this weekend hopefully, is to make double the batter, make all the pancakes and try freezing them for snacks.*  I reckon they’d defrost super quick. Dominic gets his brekkie in creche, but he can get a bit whingey in the morning and we’ve found a snack does the trick to keep him happy, and occupied enough in his high chair that we can rush around making our lunches/folding nappies/digging out the bike helmets/whooshing the cats out.

So far we’ve been giving him a cheese straw or half a rice cake with almond butter but i’d like to see how the pancakes work as snacks, with a view to sending them into creche for him too (to ease the oft-mentioned Organix related guilt!)

– Jill

*I’ve 10 sitting out cooling ready to go in the freezer now. They’d better freeze well!

 

thirsty business