Smart Baby Cookbook by Lauren Cheney (Murdoch Books RRP $24.99)

Yoghurt blueberry pikelets

Making time: 5 minutes
Cooking time: 10 Minutes
Serves: 4

“I don’t think there is a kid in the world who doesn’t love pikelets, and that includes all of us big kids too. Yoghurt, cinnamon and blueberries make this a nutritious breakfast or afternoon snack.“ p120.

150 g (5½ oz/1 cup) plain (all-purpose) wholemeal flour (GF if desired)
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
2 eggs
390 g (14 oz/1½ cups) Greek-style yoghurt
2 teaspoons natural vanilla extract
155 g (5½ oz/1 cup) blueberries

Butter, for cooking
Maple syrup, to serve

Sift together the flour, bicarbonate of soda and cinnamon in a large bowl.
Add the eggs, yoghurt and vanilla and whisk to a smooth batter. If lumpy, strain through a sieve.
Fold in the blueberries, then set aside to rest for at least 10 minutes.
Melt 1 tablespoon of butter in a non-stick frying pan over low heat. Pour in a cupful of mix to make your pikelet. Cook until air bubbles start to appear on the surface. Flip the pikelet and cook until golden brown on both sides.

FOR BABY:
Cut up for finger food.

ALL GROWN UP:
Drizzle with maple syrup.

SMART TIP
An important probiotic, Greek-style yoghurt has more protein and less sugar than regular yoghurt.