Buckwheat pancakes anyone?

Buckwheat is one of my favorite foods right now. Not only is it one of the very few plant-based sources of complete proteins, it's also gluten-free! Which makes it a perfect addition to our family's diet. We don't always get to sit together for our meals (such is the reality of a busy parent's life!), but when we do, I like to make something that all of us can enjoy - including our 9 month-old baby and our toddler. As you may have guessed by now, buckwheat pancakes have become an easy classic in our household.

The recipe below is gluten-,dairy- and nut-free (although I do add peanut or almond butter as a topping, since Lia has already been successfully introduced to them). It's great for babies of 9 months and up who are used to BLW (cut in finger-shaped strips) or once baby is consistently eating 3 meals per day.

Ingredients for 6-8 mini pancakes:

• 3 tbsp buckwheat flour

• 0.5 cup of water (about 125ml)

• 1 tsp chia seeds

• A few tbsps coconut oil to cook the pancakes.

• Optional: natural seasonings such as cinnamon, cloves, cardamom, etc.

How to:

In a bowl, slowly add the water to the flour, mixing as you go (I use a fork) so as to not leave any clumps. Once all the water has been incorporated, add the chia seeds and optional seasonings, and mix some more. Let batter sit for 5-10 minutes as you warm up the pan in medium heat.

Add coconut oil to the pan and, once hot (not sizzling), add 1-2 tbsp of the batter at a time. Flip the mini pancake as it cooks. Then keep adding coconut oil as needed to cook the rest of the batter.

You can keep it in in the fridge for about 3 days, or freeze for fuss-free meals throughout the week.

Topping ideas:

Fruits such as bananas, pears, cooked apples and nut butters* are a favorite in our household. Us adults may occasionally add a bit of real maple syrup, too.

*Nut butters should only be offered to babies who have already successfully been introduced to them at around 7+ months, and who don't have suspected allergies or sensitivities.