For The Little Ones Recipe

Combine dry ingredients

In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and ground cinnamon until evenly mixed and free of lumps.

Mix wet ingredients

In a separate small bowl or measuring cup, beat the egg lightly, then add the milk and melted butter (or oil). Whisk until combined.

Pour the wet mixture into the dry ingredients. Gently stir until just combined; a few small lumps are fine. Do not overmix — the batter should be slightly thick but pourable. If it seems too thick, add 1–2 tablespoons more milk.

Heat a nonstick skillet or griddle over medium-low heat (important for little ones so pancakes cook through without browning too fast). Lightly grease with a small amount of butter or oil. Test the temperature by flicking a drop of water — it should sizzle gently.

Using a teaspoon or small 1-tablespoon cookie scoop, pour batter into the skillet to form mini pancakes (about 1.5 to 2 inches wide). Cook 1–2 minutes until small bubbles form on the surface and edges look set.

Flip gently with a spatula and cook 30–60 seconds more until cooked through. Transfer to a plate and keep warm while you cook remaining batter. Makes about 18–24 mini pancakes depending on size.

Prepare fruit: slice banana and quarter strawberries if not already done. If using blueberries, rinse and pat dry.

Portion yogurt into a small bowl or ramekin (about 2–3 tablespoons per child). For very young children, thin the yogurt slightly with a teaspoon of milk if preferred for easier spooning.

Assemble: stack 3–4 mini pancakes on a child’s plate, top with a spoonful of yogurt, arrange banana slices and berries on the side or on top. Drizzle a small amount (about 1 teaspoon) of maple syrup or honey only for children over 1 year; for under 1 year, omit sweeteners and rely on fruit and yogurt for sweetness.

Add-ins: sprinkle the ground flaxseed over the yogurt or mix a little into the pancake batter when combining dry ingredients for an omega-3 boost.

Nut butter: if using, spread a thin layer (about 1 tsp) of peanut or almond butter on one pancake before stacking for older toddlers with no nut allergy concerns. Cut stacked pancakes into finger-sized pieces for easier handling.

Finish: If desired, dust a tiny pinch of powdered sugar over the top for presentation, but keep amounts minimal for young children.