When Nolan started eating actual foods, I was so excited! He could suck down a food pouch in no time! We researched about baby-led weaning and started introducing thicker foods a month or so after purees, and he loved that, too. He started out just holding things like broccoli florets and scrubbing his gums with them and evolved into avocado fingers and banana splits. Introducing him to foods this way has led us to notice a significant difference in him and other children his age who just ate purees. He is not a picky eater and is willing to eat more healthy options than not. Don’t get me wrong, if you show him where the candy bars are he would go to them, but he actually asks for avocado and cucumbers throughout the day.
After a few months of fruits and veggies and shredded meat, I started getting bored with our breakfasts. I found myself fixing oatmeal every morning because it was super easy, and I am simply not a morning person. I was playing on pinterest one day and found this easy pancake recipe! It only has two ingredients and takes less than 10 minutes to make. When I would do weightloss consultations, I would give this as one of my breakfast recipes because it is so good for you. Now that Harper is eating breakfast, lunch, and dinner, she enjoys this too! You can also put whatever ingredients you want in them to make stuffed pancakes! I added this amazing and simple raspberry chia seed jam instead of syrup, but you can top with local honey or organic maple syrup for a healthy breakfast. I hope you enjoy this recipe as much as we do!
Two Ingredient Pancakes
All organic ingredients
1 ripe (or overripe banana)
2 farm fresh (or organic) eggs
1 teaspoon coconut oil
1. Crack eggs into bowl and beat with a fork.
2. Add banana and mash until broken down.
3. Add 1 teaspoon melted coconut oil.
4. Mix until smooth.
5. (Optional, you can add: cinnamon, sliced bananas, strawberries, blueberries, vanilla extract, pecans, chia seeds or/and chocolate chips.)
6. Heat sauce pan on medium and coat with coconut oil.
7. Add half mixture to pan and cook until bottom is golden brown (lift edges to see).
8. Flip pancake and do the same.
9. Transfer to plate and enjoy (top with honey, maple syrup or chia seed jam).
Raspberry Chia Seed Jam
All organic ingredients
1 cup raspberries
1/2 cup filtered water
1-2 teaspoons raw sugar or honey to taste
1 tablespoon chia seeds
1. Place water and raspberries in pot and turn on medium.
2. Once it starts bubbling, turn down to low stir.
3. Let simmer for 15 minutes.
4. Take pot of of stove and add chia seeds.
5. Pour into bowl, mix and refrigerate for at least 30 minutes.
Eat over pancakes, enjoy alone (great for kids to snack on), add to toast with almond butter or with fruit. You can also try subbing raspberries for blueberries, strawberries, blackberries or peaches.