Quick & Easy

Perfect for busy days

Meal Type

breakfast

Dietary

Baby-Led Weaning friendly

Cooking Method

pan-fried Recipe

Ingredients:

• 1\2 cup diced strawberries (This is your natural sweetener).
• 1/4 cup Unsalted Butter: Melted and cooled (or sub with coconut oil).
• 2 Eggs: Room temperature (for better mixing).
• 1/4 cup Full-Fat Greek Yogurt: Provides a creamy texture and healthy fats.
• 1\4 cup dark chocolate chips
• 1 cup All-Purpose Flour: Can substitute with Whole Wheat flour for extra fiber.
• Optional Mix-ins:
  For Babies: 1/4 cup blueberries or smashed raspberries.
  For Toddlers (2+):  crushed walnuts, 1\4 cup sugar

Instructions:

1. Add diced strawberries to the pancake batter.
2. Add chocolate chips to the batter mixture.
3. Stir the batter, strawberries, and chocolate chips together until well combined.
4. Scoop a portion of the mixture onto a hot griddle or pan.
5. Press the pancake down with a lid or a pancake press to flatten and cook evenly.
6. Cook until bubbles form on the surface and the edges are set.
7. Flip the pancake and cook on the other side until golden brown and cooked through.
8. Remove from the griddle and serve warm.

Storage:
 Keep in an airtight container for 3 days, or freeze for up to 3 months for a “thaw and go” snack

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