Feb 20

Our weekend – and Allergy-friendly Pancakes!

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This weekend:

– I wrote letters in the sun
– We drank Supreme coffee (!)
– We took many (many) walks
– I cooked baby-friendly, delicious vegan pancakes (twice!)
– We hosted a family lunch in our courtyard
– We attempted to take group photos of cousins (see above)
– We did an insane workout
– I made oat milk and applesauce
– We read lots of books and played many games of peekaboo with Mika
– We didn’t go to the lagoon (for like the first weekend ever!)
– We went on a nice date to the fancy movie place

And last night we attempted to get rid of the 2am feed. I’m assuming it’s a chicken and an egg thing – If she eats all night, she doesn’t eat as much during the day and so if I don’t feed her all night she’ll hopefully be hungrier during the day. This resulted in 75 minutes of trips into her room, lying her back down, staying with her til she was calm, leaving the room, and repeat. After 75 minutes (3:15am) I decided to give her some boob. She fell asleep and stayed in her bed until 6:40am. I fed her again and she fell asleep in our bed til 8:30am.

She woke up really hungry and so I’ve been trying to give her as much food as possible during the day, because tonight we’re trying it again. If we can get her to sleep from 10pm through til 5am then I’ll be a very happy person. And then we can look at addressing the 10pm feed and then maybe try stretching out the mornings to 6am. One can only hope.

Anyway, if you are a) interested in eating less dairy/egg or b) have a baby/child who is intolerant to dairy/egg then here is a very well tested and delicious recipe for weekend pancakes.

There’s a few variations you can do here – if I was cooking for just Ivan and I, I would probably use nut milk and maybe use ground walnuts instead of the wholewheat flour to make them gluten free. But since I was cooking for baby, I used the following.

Weekend Pancakes (Dairy, egg, sugar and potentially gluten free. OK so they’re Vegan – I said it.)
Adapted from My New Roots

  • 2/3 cup rolled oats
  • 1/3 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • pinch of salt
  • ripe banana
  • 1 tsp vanilla extract
  • 1 tsp olive oil (or oil of your choice)
  • 2/3 cup oat milk (or nut milk, or soy milk)
  1. Put rolled oats in a processor or blender and pulse until they turn into a shaggy oat flour
  2. Tip into a bowl and add wholewheat flour, baking soda, salt and cinnamon
  3. Put banana, vanilla extract, olive oil and milk of your choice in to blender/food processor. Blend.
  4. Mix the wet ingredients with the dry and stir until just combined.
  5. Cook as you would normal pancakes, on a hot pan with a little oil.

These pancakes are delicious and you don’t even need to cook them all the way through because the batter tastes amazing too. We served ours with some finely chopped walnuts, homemade applesauce and slices of banana. Mika just ate hers plain and she loved them!

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  • Ingrid Minett

    Just finished eating these pancakes. YUM! Unfortunately we didn’t have the homemade apple sauce though. That certainly would have been devine. Instead we used some soy yoghurt sweetened slightly with pomegranate molasses, and added chopped walnuts and bananas. This batch only fed the two of us! We would have to double it if we want to share next time. 

  • Anonymous

    Finally tried these today. Oh dear lordy. They are delish. I had them for lunch, and froze the spares for a rainy day. I also used buckwheat flour instead of the whole wheat. just cos i had it and wanted to give it a go. Spectacular Pam! thanks xox

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