Image Posted on Updated on
Aside from Cheerios, it’s been an ongoing challenge to find one particular type of food that Little Bee will eat on a regular basis (I don’t know – can you call “Cheerios” a type of food?). We’ve been lucky to discover that she consistently eats steamed veggies like broccoli, carrots, cauliflower and sweet potatoes….
But one can’t live on steamed veggies alone, especially if you are a little growing human, producing insane amounts of neural connections by the second – all sparking away like fireworks in a tiny mind that will inevitably grow to be the one behind the overtaking of the entire world as we know it.
Through much trial and error, we’ve also come to find that she loves a good bolognese (and what, I ask you, is not to love about a good bolognese?), the occasional poached fish, and pancakes.
Once upon a time, it would have been a delicately flavoured Chicken en Papillote on the menu, the bag breaking open on the table in front of salivating guests, steam pouring out into their nostrils, enveloping all of their senses. Or perhaps a hearty risotto, peppered with perfectly crispy pancetta and freshly shelled spring peas, garnished with the most intense, creamy goat cheese on the market. The smells that would come from my kitchen were the stuff from which memories were made.
And now? It’s pancakes.
But see, once I realized she loved a good pancake, I knew that not all of my kitchen savvy-ness was lost. Because nothing can be more versatile in the kitchen than pancake batter.
Just Google “easy pancake recipes” and you get 2,830,000 results in less than a second.
The other day, since I happened to have a couple of tins of pumpkin purée left over from Thanksgiving in my pantry, I decided to experiment with a seasonal spiced recipe for breakfast and came up with this little gem!
So for your enjoyment, here is number 2,830,001 in the Google search, my new Autumn Pumpkin Popcake recipe.
- 1 cup of any type of flour
- 1/4 cup of Baby Brain Organics (if you’re making them for your baby and don’t have BB, you can substitute with iron-fortified baby cereal. Or simply use flour)
- 2 teaspoons baking powder
- 2 tablespoons of sugar (optional)
- 1/2 teaspoon each of cinnamon, salt and ground ginger (ginger optional)
- 1/8 teaspoon of nutmeg and pinch of ground clove (both optional)
* the Popcakes will taste yummy without the optional ingredients, however I find that with them it makes for a much more festive dish 🙂
In a separate bowl, stir together:
- 1 cup of any type of milk (I used vanilla rice milk, which is why I eliminated the sugar – there’s enough sweetness in the vanilla milk to make these yummy without the additional calories)
- 1/2 cup of pumpkin purée (homemade or from a can)
- 2 tablespoons melted coconut oil or butter
- 1 egg
Fold wet mixture into dry mixture until nicely combined. Try not to over-mix the batter – you want the Popcakes to be fluffy, not gummy.
In a skillet, melt some butter or coconut oil, then add 1/4 cup scoops of the mixture per Popcake.
Cook about 2-3 minutes per side until nice and golden brown.
Enjoy with maple syrup or classic ol’ Aunt Jemima!