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!
| Name: | 4 Ingredient Pumpkin Pancakes for Baby |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 5 minutes |
| Cooking Time: | 10 minutes |
| Total Time: | 15 minutes |
| Servings: | 6 small pancakes |
| Yield: | 2 servings |
Ingredients
- 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
Estimated Nutrition Per Serving
Calories: 70 kcal
Carbohydrates: 12g
Protein: 3g
Fat: 1g
Fiber: 2g
Sugar: 2g
Vitamin A: 60% of Daily Value (DV)
Iron: 6% DV
Calcium: 2% DV
Potassium: 90mg
Instructions
Prepare the Pumpkin Puree
Start by ensuring your canned pumpkin puree contains only 100% pumpkin, with no added sugars or spices. This guarantees that your baby gets the pure, natural goodness of pumpkin.
Combine Ingredients
In a mixing bowl, combine the canned pumpkin puree, oat flour, egg (or mashed banana if using a banana instead of an egg), and a pinch of cinnamon if desired. Mix the ingredients until they form a smooth batter. The consistency should be thick but pourable.
Cooking
Heat a non-stick skillet or griddle over medium heat. You can lightly grease the surface with a small amount of cooking oil or cooking spray, but it’s not necessary thanks to the non-stick surface.
Once the skillet is hot, pour a small amount of the pancake batter onto the surface to form small, baby-sized pancakes. Use a spoon to gently spread the batter into a round shape.
Cook the pancakes for about 1-2 minutes on each side or until they are golden brown and cooked through. Keep an eye on them to prevent burning.
Cool and Serve
Allow the pancakes to cool for a few minutes before serving. They should be at a safe temperature for your baby to handle.
For added nutrition, you can serve these pancakes with a dollop of plain yogurt, a drizzle of pure maple syrup (for babies older than one year), or a fruit puree.
