I found a recipe for no sugar added pancakes that use yogurt on Pinterest, and I thought they would be a perfect recipe for Genevieve. I am always looking for great food ideas for Genevieve, because I dont want her to have any added sugars and I really watch her sodium intake. I try to avoid processed foods for her as much as possible. We live in a very rural town, so non-processed foods are really hard to find and healthy pre-packaged toddler foods are just not available very often. It amazes me that the American Academy of Pediatrics recommends no added sugar or salt under the age of 2, yet almost all the baby food products are full of it!
The original Oatmeal Blueberry Yogurt Pancake recipe I founds was from Ambitious Kitchen.
I did make a few tweaks to the recipe.
- 1 over-ripe banana
- 1 cup Stoneyfield Organic Whole Fat Plain Yogurt
- 1 1/2 teaspoons vanilla
- 3/4 cups Organic Old Fashioned Oats
- 1 teaspoon baking powder
- 1 large egg
- Raspberries, broken into pieces (optional)
- Coconut Oil for frying
Add all ingredients to the blender, except the coconut oil and berries. Let the mixture sit for 10 minutes so that it will thicken. Cook in a medium temperature skillet or on a griddle with the coconut oil. If desired, add a few bits of berries to the tops of your pancakes when the batter is still soft. Cook until golden on each side.
Notes: This made aprox. 9 small pancakes for me. It is important to let the batter sit and thicken. The first 2 pancakes I made were still gummy in the middle, even though the exteriors were cooked perfectly. This stopped happening after I let the batter sit and thicken. Initially the batter had the thickness of a watery milkshake, but thickened to a pretty dense batter. The thickness of this can be adjusted by adding more oats or thinned with a tiny bit of milk, if needed.
These are gluten free.
PS. My husband normally hates the food I fix for Genevieve because it is too bland or the texture is off-putting to him. He said these were yummy!