Last weekend we flew from Rome to the UK for a weekend trip to Richmond Upon Thames, outside London. We spent the weekend walking along the Thames, playing on the green and visiting with friends for P's birthday. It was a much needed change of air and scenery. I realized that feeding a toddler can be challenging while on the road, and I have spent the last two days since we returned home making sure he gets salmon, broccoli, kiwi and what has evolved into "the Breakfast of Gladiators."
When I was pregnant with Roman, my enormous belly got a lot of attention and Romans around the city center would say he must be a campeone or gladiatore, which always made me smile. Since I am the sole "provider" in the kitchen, I take our meals very seriously, and even more so since I'm raising a gladiator.
Enter the pancake. In its "pure" form of white flour and butter, it's not the healthiest choice for breakfast. But with a whole lot of tinkering in the form of cooked oatmeal, spelt flour, grated apple and cottage cheese, it makes for a complete meal, not to mention one that is portable and stroller (or shall I say "buggy") friendly.
All winter long I have been making some form of this pancake. When I started I would use the homemade fruit purees that Roman never ate. The pancakes in the photo above have coconut oil and pumpkin puree. There was also a version with pureed prunes and apricots. You can also add ricotta instead of the cottage cheese.
1 cup whole wheat or spelt flour
1 teaspoon baking powder
1 teaspoon cinnamon
Cooked oatmeal (3/4 cup uncooked oats and 1 cup water, prepared in microwave or on stove top)
1 cup milk
2 eggs, beaten
1/2 cup cottage cheese
1 apple or pear, grated
In a medium size bowl, combine the flour, baking powder and cinnamon with a whisk. Add the milk and beaten eggs. Stir in the cottage cheese, cooked oatmeal and grated apple or pear. Cook on a skillet with butter for several minutes each side and serve hot with pure maple syrup. Freeze any leftovers and reheat in the toaster oven.