Oat Pancakes: The Toddler-Approved Breakfast (That You'll Love Too!)
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Is your little one a picky eater? Mine too! But these oat pancakes are a guaranteed hit in our household. They're so delicious, my son practically snatches them off the plate before I can even set it down. And the best part? They're packed with nutrients and super easy to make.
Why Oats for Pancakes?
Oats are a fantastic addition to pancakes for several reasons:
Gentle on Tummies: Oats are naturally gluten-free (if using certified gluten-free oats) and easy to digest, making them a great option for little ones with sensitive tummies.
Nutrient Powerhouse: Oats are packed with fiber, protein, and essential vitamins and minerals, providing sustained energy for busy toddlers (and parents!).
Great Texture: Oats create a slightly chewy texture that's both satisfying and easy for little mouths to handle.
Topping Ideas:
Let your creativity run wild when it comes to toppings! Mashed banana, peaches, strawberries, or apples add natural sweetness and a burst of flavor. For a dose of healthy fats and protein, top with your favorite nut or seed butter, such as almond butter, tahini, or peanut butter. A sprinkle of chia seeds or hemp seeds adds extra fiber and omega-3s, while a dollop of yogurt (I use coconut yogurt) provides a creamy touch. For an extra gut health boost, consider adding a sprinkle of probiotic powder (my favorite is Klaire Labs Thera Baby).
Tips:
Don't Overmix: Whisk the batter just until combined to avoid tough pancakes.
Adjust Consistency: If your batter is too thick, add a bit more dairy-free milk. If it's too thin, add a bit more flour.
Get Creative: Try adding grated zucchini, mashed sweet potato, or even a handful of blueberries to the batter for extra flavor and nutrition.
Recipe for Oat Pancakes
Oat Pancakes
These oat pancakes are a simple, healthy, and delicious way to start the day. Whether you're serving them to a picky toddler or enjoying them yourself, they're sure to become a breakfast staple!
Ingredients
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the chia seeds (or flax seeds), baking powder, baking soda, and optional cinnamon or vanilla extract.
- Add Wet Ingredients: Pour in the oat milk and dairy-free milk. Whisk until combined, adding a bit more dairy-free milk if the batter is too thick.
- Rest: Let the batter sit for at least 5 minutes. This allows the chia seeds (or flax seeds) to thicken the batter.
- Cook: Heat a skillet over medium heat and lightly grease with oil or cooking spray.
- Pour & Flip: Spoon the batter onto the hot skillet to form pancakes of your desired size. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
- Serve & Store: Serve immediately with your favorite toppings (see suggestions below). Leftover pancakes can be refrigerated for a quick and easy breakfast the next day.
Equipment
- Mixing Bowl
- Whisk
- Skillet
- Spatula
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FAQs
Can I use regular milk instead of dairy-free milk?
Yes, you can substitute regular milk for the dairy-free milk if you prefer. Just keep in mind that the nutritional content and texture may vary slightly.
I don't have chia seeds or flax seeds. Can I omit them?
While chia or flax seeds add a boost of nutrition and help thicken the batter, you can omit them if you don't have any on hand. You may need to add a bit more flour to achieve the desired consistency. You can also substitute a nut or seed butter of your choice.
Can I make these pancakes ahead of time?
Yes! These pancakes store well in the refrigerator for a few days or in the freezer for 3-4 months if well stored. Simply reheat them in a toaster or microwave when you're ready to eat.
Are these pancakes suitable for babies with allergies?
These pancakes are naturally gluten-free if you use certified gluten-free oats.
My pancakes are sticking to the pan. What am I doing wrong?
Make sure your skillet is hot enough before adding the batter, and use enough oil or cooking spray to prevent sticking. If you're still having trouble, try using a non-stick pan.