Gourmet Breakfast

Today, Caleb had a gourmet breakfast of carrot mango quinoa pancakes. The recipe was inspired from a baby pancake recipe on Itty Bitty Bistro, a great source of baby and toddler food ideas (thanks for the link, Jo-Ann). They used whole wheat flour and since I want to wait a bit longer before giving Caleb wheat, I thought I would use quinoa flour instead. Can you believe our electricity does not stay on through the night right now but I can get Bob's Red Mill 100% organic quinoa flour?!?

These pancakes are healthy and a perfect starter finger food since they are soft. Plus, it is a great way to hide vegetables or get rid of some pureed food. The mango adds a bit of sweetness (you could use applesauce too) and the quinoa flour has a nutty flavour. I mashed a banana and spread it over the pancake and then cut it into manageable pieces for Caleb. I even had a couple pancakes for my breakfast too. Caleb loved them (but then again, he loves anything dipped, coated or blended with banana). Now I just need to teach him to eat the pieces one by one and not by the handful!

Carrot Mango Quinoa Pancakes

1/2 cup quinoa flour

2 tsp baking powder

1 tsp olive oil

~ 1/4 cup pureed carrot and mango

~ 1/4 cup water

Mix together first four ingredients. Add water until pancake batter can be easily poured or spooned onto the grill. Pour batter onto grill to make small pancakes (about a tablespoon per pancake). Allow to cool. Serve with banana 'syrup'.

Makes ~8 baby-sized pancakes.