I’m a little embarrassed to admit how picky my toddler is. After all, I have a FOOD BLOG with all sorts of adventurous recipes. It’s true though. My toddler is the pickiest of all the little ones in his playgroup. I present him with all sorts of creative, healthy options, but for the longest time, his diet has been limited to “crunchy things”. He likes cereal, toast, granola, cheese, crackers and milk. He usually WON’T eat pasta, fruit, vegetables or most meats.
In order to slip in a balanced diet, I create recipes like these Popeye Pancakes. They have organic whole wheat, banana & spinach for picky toddlers who like to feed themselves.
I have peace of mind knowing my son is eating a healthy diet when I give him these. I make a big batch every week and it’s just one of the ways I slip in good nutrition.
Some other tricks I use:
If you have a picky toddler the best advice I can give is to keep trying. Don’t pressure your child to eat. Offer different foods as often as you can, even if it seems like a waste of time. Don’t fall into the trap of only offering what you know they will eat! Eventually, they come around (my son is starting to).
With a little creativity, you will find things that make both of you happy, like these Popeye Pancakes. They are packed with healthy stuff like Greek yogurt, banana, 100% whole wheat and fresh spinach.
I even add pea protein powder, and natural supplements to make sure my little guy gets everything he needs. You can even make these with breast milk if you have some (yes, breast milk pancakes!). Just switch out the milk for equal parts breast milk.
It’s up to you what you add to your Popeye pancakes-I added lots of options in the recipe. The important thing is getting your little one what they need to stay healthy and happy. Enjoy!
Use organic ingredients if possible.
Mix together the flour, baking powder and cinnamon in a large bowl.
In small food processor or blender, add the spinach leaves, banana, egg, milk and Greek yogurt. Process until smooth. Pour into a medium-sized bowl.
Whisk sugar and vanilla and any protein powder into the spinach mixture until smooth. Pour the wet ingredients into the dry and stir gently until just combined. Add chocolate chips if using. Do not overmix. You will have a thick pancake mix at this point.
Heat your griddle over medium heat. Coat with butter or coconut oil. Spoon pancake batter onto the griddle, 2 tablespoons per pancake.
Cook until the edges are dry and bubbles form, about 1 minute. Flip and cook a few minutes more and remove from pan. Coat griddle again with oil or butter and make another batch. You may need to lower the heat to medium-low if they are browning too quickly.
Store in the refrigerator or freeze any leftovers.
Recipe adapted from Whole Wheat & Banana Pancakes from Sally’s Baking Addiction
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Yes. I went there. Why not? I have a freezer drawer full of breast milk and a baby who won’t take a bottle anymore. I wasn’t about to let all of those hours spent attached to a breast pump go to waste! When I saw recipes for breast milk pancakes floating around, I decided to improve on the idea, with 100% organic whole wheat and banana.
They turned out light and fluffy, with just the right natural sweetness from the banana. You really wouldn’t know they were made with breast milk (yes, I tried them). I made these small to I could give my son a whole one to eat (and play with). He loved having his own pancake to eat, and I felt good he was eating something packed with good ingredients for breakfast. This recipe makes about 15 3-4” or 30 1-2″ pancakes. They freeze well and stay moist because of the banana. I like to heat one up a tiny bit in the toaster oven if they are cold.
In a mixing bowl, combine mashed banana, milk, egg and coconut oil. In another bowl, whisk together the flour, baking powder and baking soda. Whisk the wet ingredients into the dry ingredients until barely mixed. You should still see some small lumps.
Using a griddle heated to 375 degrees Fahrenheit or a frying pan on medium-low heat, grease the surface with a small amount of butter. Add the batter, approximately 1-2 tablespoons for each pancake. Cook for a few minutes, until you see small bubbles forming on the surface. Flip each pancake and cook for a few minutes more. Keep an eye on them and remove from the pan as soon as they are golden brown.