Kid Dish A Recipe

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, finely ground rolled oats, and baking powder until evenly combined.

Combine wet ingredients

In a separate small bowl or measuring cup, crack and whisk the egg, then add the milk, melted butter, maple syrup (if using), and vanilla extract. Whisk until smooth.

Make batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are fine. If batter seems too thick for small pancakes, add 1 to 2 tablespoons more milk to reach a pourable but thick consistency suitable for toddler-size pancakes.

Prepare banana and blueberries

Peel the half banana and mash it with a fork until mostly smooth (small soft lumps are okay). If using larger berries, gently chop them into small, bite-sized pieces appropriate for a child under 5 to avoid choking hazards.

Optional yogurt mix

If desired, stir the cinnamon into the plain yogurt. Reserve for topping. For a savory option, mash the avocado until creamy and set aside.

Heat a nonstick skillet or griddle over medium-low heat. Add the olive oil or a little butter and spread to coat the surface. Keep the heat moderate so pancakes cook through without over-browning (test with a small drop of batter first).

For toddler-size pancakes, spoon about 2 tablespoons of batter per pancake onto the skillet, leaving space between each. If adding blueberries, press 1–2 pieces into each pancake top immediately after pouring the batter. For mashed banana, gently fold the banana into the batter before spooning, or drop a small dollop onto each pancake and spread lightly so it warms through.

Cook pancakes 2–3 minutes on the first side, until small bubbles form on the surface and edges look set. Flip carefully with a spatula and cook 1–2 minutes more until cooked through and lightly golden. Reduce heat if browning too quickly.

Transfer finished pancakes to a plate and keep warm. Repeat with remaining batter, adding more oil or butter to the pan as needed.

To serve, stack 3–4 toddler pancakes and top with a teaspoon of plain yogurt (cinnamon-mixed) and a spoonful of mashed banana and/or a few blueberries. If using the savory avocado option, spread 1–2 teaspoons of mashed avocado on each pancake. Drizzle a small amount of maple syrup or honey on top if appropriate for the child's age (use honey only if child is older than 12 months).

Allow the pancakes to cool slightly until warm (not hot). Cut into bite-sized pieces suitable for the child and check texture and temperature before serving.