I’m going to try to start sharing a little more about Casper in this space. What I’m feeding him, what life has been like, and things like that. Because, really, I’ve been hesitant to mention him too much. For fear that I’ll be deemed a “mommy-blogger”, as if that’s somehow a terrible thing to be. It’s not and I AM a mom and a blogger, and I feel like I should share some of that here. Casper is currently the center of my universe, he sets the rhythm of my days and I am so incredibly thankful that he’s here and he’s mine. I feel silly even writing that because, really, the words just escape me. The road to motherhood was a little rough for me. There were really dark days, a lot of disappointment, crushing fear and doubt. I kept all my feels pretty close–of course Sean had a front row seat to my emotion showdown and a few close friends, too–but, my 28th and 29th years were just a mess of trying to keep my head up while grappling with fertility issues. There were times that I felt totally lost, without purpose, and I really questioned myself. I know that’s a controversial thing to say these days when we are leaning in–that motherhood gave me purpose–but it did and it is honestly what I have always wanted. I may talk about this in more depth sometime–someday when I can gather my thoughts on Casper’s birth and my pregnancy and everything that led up to it without it being a billion words long. But, in short, it was at once more difficult and more easy than a lot of people have it–and, seriously, I feel so lucky.
Whew, that felt heavy and weird. So, let’s get comfortable and get our carb on, baby style.
Casper has been eating solids for a few months now. He’s crawling around the house like a madman, can climb the stairs, pulls himself up and uses our dining chairs as walkers now. Needless to say, he’s a busy boy and is totally working up an appetite. At first food was mostly an exploratory thing, introducing him to something else besides breast milk and just kind of letting him taste and touch. We’ve done a mix of soft foods he can pick up and purees. We only recently began to introduce some dairy into his diet in the forms of yogurt and cheese, but we still aren’t giving him milk yet. Since dairy and eggs can be a problem for a lot of babies, I made these pancakes free of both. At nearly 8 months old he eats a variety of foods now and pancakes are one of his absolute favorites. He loves to feed himself–he always tries to grab the spoon when I feed him purees–and these pancakes are perfect for little hands and don’t make a huge mess. I usually tear these up into small (pea-sized) pieces, but he handles whole pancakes really well lately. I like to freeze these on a sheet pan and pop them into a freezer bag once frozen. A frozen pancake is perfect for soothing sore gums when teething. He gets a little snack, plus a bit of relief from the teething pain.*
*There are a lot of ways to feed your baby, we did a mash-up of baby led weaning ideas and purees. We also consulted our pediatrician about how and when to introduce Casper to solids–definitely do what works for you and whatever your pediatrician recommends.
Baby Banana Pancakes
Adapted from Buona Papa
Makes about 30 mini pancakes.
I have made these with just ground oat flour–it makes for a crumblier, denser pancake, but he seems to like them that way just fine. I make the oat flour by grinding regular rolled oats in a food processor until fairly fine. Using just oat flour makes these gluten free. I prefer to make them with a mixture of both oats and wheat flour.
1/2 cup finely ground oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup unsweetened coconut milk
1/4 cup mashed banana (or other fruit puree like apple or pear)
coconut oil for the pan
In a mixing bowl whisk together the oat flour, wheat flour, baking powder, and cinnamon. Fold in the coconut milk and mashed banana until just combined. Heat a nonstick skillet over medium-high heat and coat lightly with coconut oil. Drop tablespoons of batter onto the pan, cooking until bubbles begin to form around the edges of each pancake, about 1 to 1 1/2 minutes and flip. Cook on the other side an additional minute or so until each pancake is golden. Remove from the skillet and let the pancakes cool off a bit before feeding your baby. Place the extra pancakes on a baking sheet lined with parchment and freeze for a few hours, until solid, then place in a plastic freezer bag and freeze. I like to use all of the frozen pancakes within a month. [/recipe]