Quick Healthy Breakfasts for Kids Lunchboxes: Pancakes and Oat Cupcakes

Ingredients

• 1 medium-sized banana
• 1/2 cup milk
• 1/2 cup whole oats
• 1/2 cup flour
• 1 medium egg eggs
• 2 drops vanilla extract
• 6 grams baking powder
• 1 tsp natural honey
• a pinch orange zest
• 3 tbsp yogurt
• 3/4 cup oats
• 3/4 cup flour
• 8 large dates
• 1 tbsp coconut oil
• 2 medium eggs eggs
• a pinch salt
• 3 drops vanilla extract
• 1 tbsp raw cocoa
• a pinch ground cinnamon
• 10 grams (1 sachet) baking powder
• instead of milk, according to preference coconut milk
• instead of milk, according to preference almond milk
• a little or a drop for the pancakes coconut oil
• a drop for the frying pan butter
• as desired 85% cocoa chocolate
• instead of dates date paste
• for soaking the dates warm water
• instead of coconut oil olive oil
• instead of coconut oil in the cupcakes butter
• for the top oats
• as desired, for the top strawberries
• as desired, for the top small bananas

Instructions

1. For the pancakes, place 1 medium-sized banana, 1/2 cup milk, and 1/2 cup whole oats in a blender, then blend the mixture.
2. Add 1 tsp natural honey, 1 medium egg, and 2 drops vanilla extract to the pancake mixture in the blender, then blend the mixture.
3. Add 1/2 cup flour, 6 grams baking powder, and a pinch of orange zest to the pancake mixture in the blender, then blend until the consistency is thick.
4. Heat a flat frying pan over just-below-medium heat, then add a drop of butter to the pan.
5. Pour the pancake batter into the flat frying pan in small rounds, then leave until bubbles appear or the surface partially dries.
6. Turn the pancakes over in the flat frying pan and leave until cooked through and nicely coloured.
7. Chocolate-filled pancakes can be made in the flat frying pan by placing a little pancake batter in the pan, then adding a piece of chocolate and covering it with a little batter. Turn them over once the surface has set.
8. For the cupcakes, place 3 tbsp yogurt with 8 large dates in a blender, then blend until the dates are ground.
9. Add 2 medium eggs, 3 drops vanilla extract, a pinch of ground cinnamon, a pinch of salt, and 1 tbsp coconut oil to the cupcake mixture in the blender, then blend well.
10. Add 3/4 cup oats, 3/4 cup flour, 10 grams baking powder (1 sachet), and 1 tbsp raw cocoa to the cupcake mixture in the blender, then blend until the consistency is thick.
11. Preheat the oven to 170–180°C.
12. Divide the cupcake mixture among cupcake moulds, filling each mould halfway.
13. Oats, chocolate, strawberries, or small banana pieces can be added to the tops of the cupcake moulds before baking.
14. Place the tray of cupcake moulds in the oven on the second rack from the bottom, with bottom heat on, then leave in the oven for approximately 20 to 25 minutes, depending on the size of the moulds.
15. Check that the cupcakes are cooked after baking by inserting a skewer into the centre of a cupcake, then remove them from the moulds and leave to cool.