These Patriotic Flag Pancakes are the perfect way to start your 4th of July morning! The Ricotta Cinnamon Pancakes are the perfect breakfast for little tummies!
If you’ve been reading the blog for anytime you know that I love pancakes. Actually, I love using pancakes to my mornings fun. As a kid, my parents used to make fun shaped pancakes and now I love doing it for Ryan – and sharing them with you all. But let’s be honest, pancakes aren’t always the most healthy of the breakfast options. And that can definitely be a huge concern when you’re feeding a kid.
That’s why I was excited when bloggingforbooks.com offered to send me the book The Pediatrician’s Guide to Feeding Babies and Toddlers in exchange for a review. All opinions are my own, as always!
When I was given the chance to review The Pediatrician’s Guide to Feeding Babies & Toddlers I jumped at the chance. You all know how passionate I am about how to feed babies toddlers – you can see my entire baby led weaning series here. This book is written by 2 pediatricians, and it packed with amazing advice, resources, recipes, and medical facts. All of the recipes are designed to feed both your child and your family – each section (4-6 months, 6-9 months through toddler) has a handful of recipes perfect for that age group and packed with nutrition for growing kiddos. One of them in the toddler section was this recipe for Cinnamon Ricotta Pancakes!
Ricotta Cinnamon Pancakes
makes 30 pancakes, 5 pancakes per serving
1 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, beaten
1 cup whole milk
1/4 cup whole ricotta cheese
1/2 teaspoon vanilla extract
1/4 cup honey
Unsalted butter, for greasing
Whisk the flour, baking powder, baking soda, salt, and cinnamon in a bowl until combined. In a separate bowl, whisk the egg, milk, ricotta, vanilla, and honey. Mix the dry ingredients into the wet ingredients until just combined; it is okay if the batter is clumpy as long as no dry ingredients are visible.
Melt 1 tablespoon at a time in a large frying pan or griddle over medium heat. When the butter is hot, measure 1 tablespoon of the batter for each pancake. Sprinkle 1 teaspoon of optional toppings over the top. Cook for about 2 minutes per side, flipping when the edges start to bubble and the sides of the pancake are golden.
Refrigerate for up to 3 days and freeze up to 1 month.
I love this book as a resource for parents new and experienced on how to feed their child. The book is sectioned off by age, and each section contains a handful of recipes perfect for that age group or older. In the baby sections, they give puree recipes and then a second recipe for how to use that recipe to feed the rest of your family – so smart!
Most of the book is laid out in a Q&A format, which makes it so easy to find the answer to a specific question aparent might have. Some topics covered are food allergies, developmental milestones, diets, illnesses, picky eating, and introducing solids. Since the book is written by 2 pediatricians, hence the name, you know that the advice they are giving is backed with knowledge and experience.
The only disappointment I had with this book was that for various reasons they state, (some of which I don’t necessarily agree with or are completely avoidable, such as salt and sugar intake) they believe they cannot comfortably recommend baby-led weaning. I’m not “passionate” about any parenting topics – you do you, momma – but I have such a strong love and belief in baby-led weaning. They do state, “If you feel this diet meets your family’s needs, we suggest developing a diet plan with the help of your pediatrician,” so there’s that.
All in all, I am so happy to add this book to my collection – from the medical advice (how to treat diarrhea and an explanation of celiac disease) to the recipes (Zucarrot Souflee and Chicken-Vegetable Meatballs in a Sweet and Sour Sauce) to things like diet and feeding guides for toddlers this book has it all and if the perfect book for and parent feeding a baby or toddler.
Patriotic Flag Pancakes
After I made a batch of mini pancakes, I was inspired to try and make another holiday pancake! (see past ones here and here!) This time, I took some seasonal berries to make an easy Patriotic Flag Pancake – perfect for your 4th of July morning!
For these simple Patriotic Flag Pancakes, simply chop up your strawberries and clean your blueberries. Cook a larger pancake in the shape of a rectangle – I did 2 plops of batter and spread them to the side quickly. (if you’d like, you can always cut the excess batter away to create a more precise rectangle!) Once the pancake is cooked, spread on some greek yogurt (cream cheese or more ricotta would also work well! and then decorate your pancake to create a flag! Simple and easy.
I hope you’re able to enjoy these fun, patriotic pancakes this 4th of July!
So tell me – do you like to read books that are more of a resource or books that are intended to be read back to front more? Do you make pancakes for holidays? Let me know in the comments!