Something for Everyone

If your child isn’t a fan of oats, these pancakes are a great way of including some in his breakfast without him noticing. Teaming the oats with ground hazelnuts, eggs and berries makes this pancake recipe about one of the healthiest imaginable.

To make the crushed berry sauce, place the berries and orange juice in a small saucepan over low–medium heat and cook for about 10 minutes, or until the berries are soft. Stir through the maple syrup (if using). Depending on the texture you prefer, you can blend to a purée or use as is.

To make the hazelnut oat pancakes, place the rolled oats in a food processor (this isn’t necessary if you’re using quick oats). Process briefly until coarsely chopped. Transfer to a large bowl with the ground hazelnuts and flour. Make a well in the centre.

Add the oil, eggs and milk and start stirring the wet ingredients, gradually drawing in the dry ingredients until just combined. If the mixture is too thick, add a little more milk.

Heat a non-stick frying pan over medium heat. Working in batches, drop spoonfuls of the batter into the pan and shape into circles. Cook the pancakes for 2–3 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm while cooking the remainder.

Baby’s serve: for a younger baby, wait until your baby is managing some finger foods (which may not happen until 8–9 months or older) before offering him these pancakes. When he’s ready, cut into strips that he can easily hold and spread with a little butter, fruit purée or berry sauce. For an older baby, serve as for a younger baby, as finger food.

Toddler’s serve: serve as is.

Tip If you'd like to make a nut-free version, replace the ground nuts with a ground seed mix. Finely process a mix of seeds such as pepitas (pumpkin seeds), sunflower seeds and linseeds in a high-powered food processor (or Thermomix) and your child will also benefit from the wonderful nutritional value these seeds offer.