My son was almost one year old and still gluten-free. I believe gluten has too strong an impact on young systems if introduced too early, and if there is any family history of sensitivity, it is best to wait until at least one year old.
He loves his pancakes. I use different ingredients depending on what is available, but this combination was a hit. I use organic ingredients almost exclusively.
Ingredients
- 1/4 cup organic red bell pepper, finely diced
- 2 organic crimini mushrooms, finely chopped
- 2 tablespoons buckwheat flour
- 1 egg yolk
- 1 tablespoon water
- 1 teaspoon coconut oil
- 1 teaspoon olive oil
Preparation
In a small bowl, whisk together the egg yolk, buckwheat flour, and water until smooth (about 5–10 seconds). Add a little more water if you need a thinner consistency.
Sauté the mushrooms and bell pepper in olive oil until cooked through — I do this over low heat for about 7–8 minutes (I frequently add a teaspoon of butter as well). Remove from heat and add the vegetables to the pancake batter.
Return the pan to medium heat and melt the coconut oil. Once melted, pour in the batter however you like — one giant pancake or several mini ones. Cook thoroughly on both sides, about 2–5 minutes per side depending on size and heat. Cool, cut into pieces, and serve.
Sometimes I add a little goat cheese and my little guy loves it. It is a good way to get vegetables into a toddler without negotiation.