After a hectic week at work, a much awaited Saturday morning finally arrived. The past week was busy at work and I was feeling a little guilty about not offering Keya much variety at breakfast time. Week ends are the time when I am home, and spend time experimenting with recipes for K and teaching our maid how to prepare her meals through the week days when we are away at work.
As she now has two bottom teeth and 3 top ones coming out very quickly, Keya is enjoying biting on small pieces of food. I’ve been meaning to introduce her to pancakes for the past month. Fluffy pancakes drizzled with maple syrup, with scrambled eggs on toast (with bacon rashers on the side, complete with freshly squeezed orange juice!) were the breakfasts I fantasized about as a child growing up on a steady diet of Enid Blyton books. But before I introduced her to these delightful and delicious breakfast treats I really wanted to amp up their nutrition value.
Pancakes are normally made with all-purpose flour (maida), eggs and milk or yoghurt. Although I love finding and using healthier substitutes for ingredients that I use, I am also cautious about the proportion I substitute, as sometimes an well intended substitution can backfire, resulting in weird textures.
For this recipe, I substituted half the quantity of all- purpose flour with (home-made) finely ground rolled oats (oat flour). I also added some pureed roasted pumpkin for added vitamins and flavour. To make roasted pumpkin, slice the pumpkin into wedges and brush with some softened butter + a pinch of sugar & powdered cinnamon. Bake @ to 200 deg C for about 35 mins or till soft, wrinkled and slightly golden brown. Allow it to cool down and puree it along with a few tablespoons of warm water. I usually roast and puree a few slices and freeze them using an ice tray into smaller portions. But of course, you can skip the roasting and used steamed pureed pumpkin puree instead.
These pancakes turned out soft and delicious, and my little hungry monkey gobbled them right up! 🙂
Ingredients: (Makes about 5-6 mini pancakes)
– 4 tbsp all purpose flour (maida)
– 4 tbsp finely ground rolled oats (home-made in a food processor)
– 2 egg yolks, lightly beaten with 2 tbsp of milk
– 3 tbsp yoghurt
– 3 tbsp roasted pumpkin puree
– 1/2 tsp vanilla extract
– 1/2 tsp baking powder
– A small knob of soft unsalted butter OR olive oil
– a small pinch each of sugar, ground cinnamon & salt
1. Whisk the all purpose flour and finely ground rolled oats together with the baking powder, salt, sugar and ground cinnamon.
2. Add the yoghurt, pumpkin puree and vanilla extract followed by the butter. Whisk well to create a nice smooth batter.
Stack the cooked pancakes on to a plate and dust with some powdered cinnamon+sugar or drizzle honey over them and top with a knob of soft butter. Cut into bite sized pieces for your baby or toddler and watch them gobble them up!
* Note: Avoid honey for babies under the age of 1 as it contains a bacteria that can make your baby very ill.