Dang Gina, when did June get here?
So much has happened in the past two months. Dan turned one, we did buy a house, I plunked out a respectable (and palindromic) 21012 words during Camp NaNoWriMo, and we went on this amazing genealogy trip to Italy with Tom’s grandparents.
All of this is to say I have a lot of blogging to do. I still need to write about Dan’s birthday and first year, an awesome book I read, and various adventures, but everyone is grumpy around here because Dan is working on tooth #6, and to be honest I’m still feeling kind of lazy from jet lag.
(EDIT: Tom would like to add, “I’M NOT GRUMPY!”)
Instead, I’m going to tell you about a food that has revolutionized our lives: Dancakes.
Right around the end of April, Dan went from wanting nothing to do with finger foods to never wanting me to spoon-feed him again—overnight. Suddenly I was stuck with a huge pot of rice porridge, an open can of salmon, a bunch of pureed fruit, and a baby on hunger strike.
I’m Dan, and I don’t like food anymore.
When he’s not on active hunger strike, Dan loves carbohydrates—just like his father, he would probably eat cereal all day if I let him. But I don’t want to let him. I may be wrong, but a diet exclusively made up of Frosted Mini Wheats doesn’t sound like a good idea. Something had to change.
In a stroke of what I can only describe as inspiration, I remembered hearing about my sister’s delicious banana pancakes from my mom. I knew Dan would love them, and they would help break up the Mini Wheats diet. I started googling up the internet, trying to put together a recipe. I had to be a bit creative since Dan seems to be allergic to eggs, but I now have a procedure that works. Thus, “Dancakes” were born.
You’ll notice this isn’t a very quantitative “recipe,” and I actually have no idea if the ingredient amounts are optimized (or if they’re necessary at all). All I know is that Dancakes are easy to make and can’t get enough of them.
One batch makes about eight Dancakes, or about two meals for Dan (and one tribute Dancake for me!). They’re better fresh, and better warm. The recipe can be doubled if you want to save some for later (or have some for yourself—they’re delicious), and will last in the fridge for a few days. They can also be frozen and reheated.
1 ripe banana
~3/4 cup oat flour
Pinch of brown sugar OR drizzle of maple syrup
Dash of cinnamon
Smaller dash of nutmeg
Pinch of salt
Pinch of baking powder
Milk, apple juice, or water
To make oat flour, dump some oats in the blender or food processor and blend/process until floury.
Mash the banana with a fork with the brown sugar or maple syrup, cinnamon, nutmeg, and a little bit of your liquid of choice. Make sure you mash the bananas well; any large chunks will oxidize in a few hours, leaving nasty black chunks in your Dancakes.
Measure out the oat flour (just eyeball it), and add salt and baking powder. Add to the banana mush, and add liquid until your mixture resembles pancake batter. If you don’t know what pancake batter looks like…well, that’s a problem that’s beyond the scope of this tutorial. Don’t worry, these are super forgiving.
Cook the Dancakes for about a minute on each side. Prevent your eager baby from grabbing them out of the pan.
I ran out of cooking spray, so I had to use coconut oil.
Confession: I’m terrible at flipping pancakes. Tom, on the other hand, is a pancake whisperer. He is the official pancake man in this house. But Dancakes are my job.
Yeah, that’s right—I’m the cool mom who makes Mickey Mouse pancakes for her child.
Break the Dancakes into halves or thirds and serve. Make sure your baby has one piece in each hand at all times. Don’t let your baby see you snitching them. Enjoy!
One more quick thing:
You may have noticed the poll in my sidebar. This blog has been up for a few years now, and my twelve loyal readers have a pretty good feel for what it’s about. I’d like to know what you like about this blog, and what content you’d like to see more of in the future. If you could take a second and respond to the poll, that’d be great! Thanks!