These “pancakes” are flour- & sugar-free, consisting solely of bananas, pumpkin puree, eggs, & baking powder. I’ve seen a few recipes for this kind of pancake circulating around the blogosphere, and decided to try out a pumpkin version for Lily.
The verdict? She loved them and polished off this entire stack.
I tasted them myself, and want to toss out a disclaimer that they – of course – don’t taste like regular ol’ pancakes, (because there is no flour), but they are tasty! Their spongy texture makes them easy for baby to eat, and their natural sweetness means no maple syrup is needed.
This may very well be Lily’s Thanksgiving day breakfast!
4 Ingredient Pumpkin Pancakes for Baby
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: fry breakfast eggs banana pumpkin fall
Ingredients (1-2 servings)
- butter or vegetable oil for cooking
- 1/4 cup very well-mashed ripe banana (about 1/2 large banana)
- 1/4 cup pure pumpkin puree
- 2 large eggs, preferably organic
- 1/4 tsp baking powder
Heat a bit of butter or vegetable oil in a large nonstick skillet set over medium heat.
Whisk all remaining ingredients (banana, pumpkin puree, eggs, & baking powder) together in a mixing bowl.
To get the mixture very smooth, I blended it using an immersion blender, but this step is not required.
Ladle 1/8 cup portions of batter into hot skillet and cook until set and golden-brown, about 1-2 minutes. Flip and cook until golden-brown on the other side, about 30 seconds.
Repeat step 4 with remaining batter.
Let pancakes cool a few minutes before giving to baby.