Is it just me, or are you always in need of a healthy, filling snack for your toddler too? This little snack recipe has come out of necessity. Halfway through cooking dinner, I suddenly realize most of what we are eating is not appropriate for my toddler. It’s usually when we’re having a big salad or something crunchy. That’s when I hunt down the leftover hunk of rice in the fridge and throw it together with a few eggs. Easy, nutritious, gluten free, and easy for her to eat. I add everything bagel seasoning to give it a little flavor and some healthy fats. I fry up the whole batch and save whatever she doesn’t eat for the next meal or snack. But honestly, I love these little pancakes too, and we hardly ever have any leftover. They’re not just for toddlers! They would be great for a breakfast change up, when you run out of milk, or just can’t stand another day of oatmeal.

They would also be a perfect addition to any lunchbox. They are easy for a toddler to eat at school or daycare, especially if you tear them into bite-sized pieces. They are full of carbs, fat, and protein, just what little ones need to fuel their day. Plus, they are gluten, dairy, and nut free.

Toddler Egg and Rice Pancakes

Ingredients

2 eggs

1 cup leftover rice

1 teaspoon everything bagel seasoning

2-3 teaspoons dairy free butter or coconut oil (for cooking)

Instructions

1. Heat large, heavy bottomed skillet on medium heat.
2. Stir eggs together with a fork.
3. Add in rice and stir to combine. Should be thick pancake consistency. If too thin, add 1 Tablespoon more rice. Too thick, add 1 egg.
4. Add 1 teaspoon butter or oil to pan. Swirl to coat bottom of pan.
5. Add batter by heaping tablespoon to pan and spread to flatten into pancake shape. Cook 1-3 minutes, until golden brown.
6. Flip and cook 1-3 minutes, until golden brown.
7. Serve by themselves or with plain yogurt for dipping.