In the morning, I try to keep her meals light but nutritious. I aim for a balance of protein, healthy fat, and fruit. Often that means a plant-based protein from pancakes made with different kinds of peas or beans, like green peas, chickpeas, or black beans. I pair that with homemade yogurt and fruit. Chia seeds are an extra I add for texture and a little boost of iron.

Green Pea, Kale, Banana & Avocado Pancake
I mashed boiled green peas and mixed them with steamed, finely chopped kale, ripe banana, and avocado. Ground oatmeal helped hold the batter together. Since my baby is allergic to eggs, I left them out. I baked the pancakes in the oven at 350°F for 15 minutes. Even the next day, after a quick 15-second warm-up in the microwave, they were soft and easy for her to eat.

Homemade Yogurt with Chia Seed and Strawberry
I stirred chia seeds into homemade yogurt the night before and let it sit in the fridge. In the morning, I grated fresh strawberry and microwaved it for 15 seconds to take off the chill and gently warm the yogurt. The chia gave the yogurt a nice texture, and the strawberry added natural sweetness. At this stage, babies need plenty of healthy fat, so I’m mindful about building that into her meals.