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Power breakfasts for toddlers

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Is your little one bored with the usual cereal and toast? Shake things up a bit with these scrummy options you can make together – perfect for a weekend brunch!

Easy fruity smoothie

Serves four

Empty 2 x 300g pots of prepared fruit into a blender along with a ripe banana and 150ml orange or apple juice, 2 tbsp plain yogurt and some ice cubes. Blend until smooth, adding a little more juice if necessary. Serve immediately.

Blueberry pancakes

Makes 12-14 small pancakes. Serves four

Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a mixing bowl. In another bowl or measuring jug, whisk together 1 egg, 300ml semi-skimmed milk and 1 tsp sunflower oil. Make a well in the centre of the flour mixture, then pour in the milk mixture, and stir to make a thick batter. Don’t over-mix – it’s fine if there are a few lumps in the batter, so long as everything appears wet. Fold in 125g blueberries and set aside. Heat a non-stick frying pan over a medium heat. Wipe the pan with kitchen paper dipped in sunflower oil until very thinly coated with oil. Drop 2 large tbsp of the batter per pancake into the pan, making 3 or 4 pancakes at a time. Cook for 2-3 minutes until small bubbles appear on the surface of each pancake and the edges appear dry, then carefully flip and cook for a further 2-3 minutes until golden. Keep warm while you make the rest of the pancakes. Serve with more blueberries and a little maple or golden syrup as a treat.

Fruit compote with granola and yogurt

Serves four

Put 250g frozen summer fruits (thawed) into a saucepan with 1 tbsp caster sugar and the zest from 1 orange. Stir well and bring to a gentle simmer on a low-medium heat. Reduce the heat and simmer for 5 minutes until the juices are syrupy. Remove from the heat and leave to cool, then chill until needed. For the granola, preheat the oven to 150°C/130°C fan/Gas 2. Mix together 1 tbsp vegetable oil, 3 tbsp maple syrup and 2 tbsp honey and stir into 150g rolled oats until well mixed. Spread onto a baking tray and bake for 25-30 minutes, mixing halfway through. Scrape onto a plate to cool, then stir in 50g dried fruit such as blueberries and cranberries. To serve, divide a 200g tub of Greek-style yoghurt between serving dishes, spoon over the compote and sprinkle with granola. Eat immediately.

Cinnamon French toast

Serves 2-3

Carefully slice 2 cinnamon and raisin bagels in half horizontally, then in half again to make 8 pieces of bagel altogether. Whisk together an egg and 3 tbsp semi-skimmed milk in a shallow dish. Put the bagel pieces into the egg mixture and mix together. Leave until all the egg and milk have been soaked up. Heat a non-stick frying pan with a knob of butter or about 1 tsp of sunflower oil over a medium heat. When hot, add the bagel pieces, cut side down, and cook for 2-3 minutes until golden. Turn the bagel pieces and cook for a further 2-3 minutes until golden. Transfer to serving dishes. To serve, spoon on some apple sauce, sliced banana or raspberries and a spoonful of Greek-style yoghurt or crème fraîche. Serve immediately.

Brilliant for breakfast