During the week breakfasts are a pretty standard affair in this house...we wake up and have a warm cup of milk sitting on the couch (watching the news, how civilised) and then, once Daddy has left for work, we usually have some cereal, toast and bananas. At 18 months I don't really feel that Lyra cares what is on her plate...just that there is something on her plate...so I don't push myself to get too creative at breakfast time.
However, if we wake up extra early I usually use the extra time to whip up some pancakes or french toast. I often will give Lyra scrambled eggs for lunch or dinner so unless we are all having eggs on the weekend I tend to skip them at breakfast time.
In reality making a batch of pancakes or a couple of slices of french toast doesn't take THAT MUCH longer than toasting some bread, slicing the banana and letting Lyra's cereal soak in milk for a few minutes.
If it is just the two of us I half my go-to pancake recipe, which makes about 8-10 small pancakes, and wrap the leftovers and keep them in the fridge for snacks for the next couple of days (they also freeze well).
I like adding in mashed bananas or berries to the batter, tossing in a handful of porridge oats or oat bran, grating in zucchini or carrots, or even cheddar cheese. There is also a small amount of sugar, which could always be left out if you don't want to give your child any added sugar.
Last week I bought some rye flour so decided to use it, along with some grated carrots to make Rye Carrot Cake pancakes. I smeared them with cream cheese "icing" (just plain soft cream cheese) and topped mine with some flaked almonds. They were delicious and Lyra greedily gobbled up 2 and a half pancakes!
Rye Carrot Cake Pancakes
Makes 8-10 small pancakes
1/2 cup self raising flour
1/4 cup rye flour
2 tsp brown sugar
1/4 tsp bicarb of soda
1/2 cup finely grated carrot (I use my parmesan cheese grater)
1/2 cup milk
pinch of cinnamon
pinch of all spice
In a medium bowl whisk together flours, sugar, bicarb and spices (if using).
In a measuring jug whisk together milk, egg and carrot.
Add milk mixture to dry ingredients, whisk together to combine. Add a splash more of milk if the batter is too thick, it should be run off a spoon easily.
Heat a non-stick frying pan and spoon Tablespoon blobs of the batter into the hot pan. Let them cook for a few minutes on one side and then flip them over to continue cooking for 1-2 minutes.
Let the pancakes cool before topping with a smear of plain cream cheese (and maple syrup if you want).