Many selective eaters have a wheat-heavy diet. I’m always looking for balance and maximizing nutrients, especially when a child has limited choices. One of the best ways to do this is to take an accepted food and alter the ingredients slightly.
These oat pancakes are a great way to move from wheat to oats, especially if we have a non-oat eater. Once the toppings are on, they will be very similar from a taste perspective and the texture works.
I often cook pancakes in bulk and then put in the fridge. With 2 hungry teens they soon disappear. Made with just eggs, milk, and oat flour they are protein-based and reasonably filling. A great breakfast or snack option.
– ½ cup oat flour (I make my own from wholegrain oats in the spice/coffee grinder)
– ½ cup milk
– 2 eggs
Whisk the eggs and milk together then gradually add in the oat flour until it’s a smooth batter.
Cook on a high medium heat in a little oil or butter, turning once browning.
Recipe makes 2 plate-sized pancakes.
Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
Judith is also mum to two boys and is the author of Creating Confident Eaters and Winner Winner I Eat Dinner.
Learn more about Judith here: https://theconfidenteater.com/about/