1. In a large mixing bowl, combine the whole wheat flour, chia seeds, and baking powder. Stir well to combine.
2. In another bowl, mix the soy milk with the chopped pineapple until well blended.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cooked corn.
4. Heat a non-stick frying pan over medium heat and lightly grease it with a little oil.
5. Pour small amounts of the batter onto the hot frying pan, forming small pancakes (about 8-10 cm in diameter).
6. Cook for about 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
7. Remove from the pan and repeat with the remaining batter, adding more oil to the pan as needed.
8. Serve warm as a breakfast meal, either plain or with a little extra pineapple on the side.

Why this recipe is good for a Toddler:

This recipe is packed with nutritious ingredients that are gentle on a toddler's digestive system. Soy milk provides protein and calcium, while chia seeds offer omega-3 fatty acids and fiber. Pineapple adds sweetness and beneficial vitamins, and corn contributes additional fiber and energy. The flapjacks are easy for little hands to manage, supporting self-feeding during the baby-led weaning process.

Storing Options:

Any leftover flapjacks can be kept in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months. Simply reheat in a toaster or microwave before serving.

Possible Side Effects or Allergies:

While this recipe is generally safe for toddlers, always check for allergies to soy, corn, or pineapple. Introduce new foods one at a time to monitor for any adverse reactions.