X is not a picky eater, I’m lucky (so far, fingers crossed). He’ll eat a pile of asparagus, onions, olives, broccoli, you name it, he eats it. He even prefers probiotic rich homemade sauerkraut over just about anything… But all kids could eat more veggies, proteins and healthy fats. I struggle with what to feed X for breakfast and often times lunch. Usually he eats what we eat, but I don’t eat breakfast generally during the week and I don’t always have time to make him an eggs and veggie scramble. So he eats frozen waffles fairly often. Organic frozen waffles with blueberries, but frozen waffles none the less. He eats animal crackers and cheese crackers… Also organic, but I think I’ve pulled the veil over my own eyes, just because they’re organic, doesn’t mean they’re healthy. And just because they’re quick and easy, doesn’t mean it’s a good choice.
Daddy and I have been following a Paleo style eating plan for the past two weeks (I had great success with primal eating while he was deployed) which has improved the quality of our family meals. Honestly, X was grain and sugar free until his molars came in. Which was a choice I was adamant about after reading about how our bodies do not produce the proper enzymes to digest grains until after molars (which makes sense because dehydrated, ground up baby cereal wasn’t around in the cave days). How did I stray so far from the ideals I’ve upheld his whole life? Well, toddlers have opinions. He doesn’t like the consistency of applesauce or anything squishy, he wants to eat what we eat… Children are born with an ingrained knowledge of what a cookie is, I swear!
Honestly cooking fun and cute meals for a toddler was one of the things I was greatly looking forward to in having children. But then we moved, and then I unpacked, and then we were on vacation and then Daddy and I started eating Paleo (which is easy, but takes planning) annnnnd the list of excuses could go on.
But today that’s changing. Today I’m committing to creating healthy, delicious, fun recipes for toddlers. And will make life a little easier for myself along the way. So come and join the ride!
Today I’m making mini pumpkin pancakes filled with power foods: coconut, pumpkin, molasses… yum! They’re also grain free, sugar free and dairy free; have a good amount of protein, potassium, iron, calcium and vitamin A! I’m making a batch to throw in the freezer. Not QUITE as easy as store bought waffles, but pretty close and WAY healthier. These are also paleo and by no means are they just “kid food” whip up a batch for the whole family!
A few notes before we move to the recipe:
I used a cookie scoop so I could get consistent, round, small pancakes. It worked really well for me.
This is a small batch recipe. We’re cooking for toddlers here, remember? This made 15 silver dollar pancakes for me. X will only eat 2 at a time (I serve with fruit and nuts), so this is 7 days worth of breakfast for him. It would probably be plenty for two adults and one toddler if you’re whipping these up over the weekend.
The pairings for these are endless. Almond butter and honey; blueberries and jam; nuts and honey; tried and true maple syrup… Get creative! If you come up with some super yummy combos, let me know!
- 1/4 cup Coconut Flour
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1/2 tsp salt
- 1/4 tsp Baking Soda
- 1/4 cup Pumpkin Puree
- 3 Tbsp Almond Milk
- 1 Tbsp Molasses
- 3 Eggs
- 1 Tbsp Coconut Oil
- 2 tsp Vanilla Extract
~Combine all of the dry ingredients, mixing well.
~Separately combine all wet ingredients, mixing well.
~Add dry to wet and incorporate.
~Heat additional coconut oil in a nonstick skillet over Medium Low (keep the heat low so the sugars in the molasses doesn’t cause them to burn).
~Scoop batter and flatten out slightly.
~Flip once they start to hold together.
~Leftovers can be frozen and reheated in the broiler or toaster oven.