Thursday, December 21, 2017

Baby/ Toddler Friendly Recipe - Pumpkin Waffles

There is no debate in the family about how much everyone loves waffles. Whenever we order a waffle with a scoop of ice-cream, it's all gone in 2 mins - you basically can't even blink!. So, when I chanced upon a simple waffle recipe from Baby Foode, that gave me an idea to turn it into a breakfast waffle for the family!


We have always been careful in the food that we feed the kids, especially more so for Coen. His stomach hasn't been that fantastic with already a few episodes of diarrheas/ loose stools and cases of a bloated stomach. After reading up on this topic, I found out that as a baby, their digestive system is still immature (small stomach, lesser digestive enzymes), hence the ability to break down over-processed foods can be a problem for them.

   
Besides loading Coen with daily probitiotics, and keeping watch on the new foods we introduced to him, we also made sure that his formula milk is easily digestible while at the same time provides him with the necessary nutrients.

Do you know?
Foods are often processed with high heat and as a result, the naturual structure of proteins gets damaged or destroyed. The same goes for milk formula. Once proteins are damaged, they may not be easily absorbed and may cause your child to suffer from protein indigestion and general stomach discomfort.

Hence, we are glad and assured to know that Friso, uses the LockNutri Process Technology™ that ensured mild heat treatment during milk processing, preserving milk proteins closer to their native structures, which can be then effectively absorbed by his body.


The ingredients to making the waffles are easily obtainable, and I could find them all in the fridge without making a run to the supermarket! Below, I have added my remarks against the original recipe!

1 1/2 cup whole wheat or all-purpose flour
1 cup quick oats (I used baby oats)
3 tsp baking powder
1 tsp cinnamon (optional)
1/4 tsp salt
2 eggs
1 cup whole milk (I substituted with Friso so that it is gentle on Coen's stomach)
1/2 cup plain whole fat yogurt
3 tablespoons coconut oil or butter
4 ounces pumpkin puree (you can use any puree!)
2 tablespoon brown sugar (I reduced it to 1-1.25 tablespoon)


Instructions:
1. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt until combined.
2. Whisk in the eggs, milk, yogurt, oil/butter, puree and brown sugar until all ingredients are combined. Let stand for 10 minutes while you pre-heat your waffle maker.
3. If your batter is too thick, add in an additional 1-2 tablespoons of milk.
4. Pour in roughly 2 tablespoons batter onto lightly greased waffle maker for baby size waffle or 1/4 cup batter for toddler size waffle. Shut lid and cook based on your waffle makers directions.
5. Lift waffle out with fork, slightly cool and serve.


What I love about making this waffle is that you can leave the batter in the fridge for up to 5 days, or freeze it to up to 3 months! I kept a portion of it, and it was delightful to make them again! Since this was a breakfast waffle, I served it with scrambled eggs on the side, which were all gone before I could even take a photograph of it! Even my picky daughter who doesn't comment on my cooking, told me that it was "very nice mama, can you make this again?" Those words were so precious to hear!

And here's a photo of the happy boy with his waffle!

Previously, I have also shared about his oatmeal cereal recipe, click here to read if you are keen!

Disclaimer: We are sponsored by Friso for the purpose of this blog post. However, prior to the sponorship, both the kids have already been taking Friso. All opinions are 100% mine.

1 comment:

  1. amazing blog.just wow! it gave a lot of information about fermentation of recipe-pumpkin.you are doing fabulous work and history of beer you expressed is awesome.i must say great work.

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