Baby Pancakes

These pancakes are suitable for babies once whole eggs and seeds have been introduced. That is generally after about 8-12 months. They make a great finger food. Make a bunch at a time and serve then any time of the day or carry them with you for on-the-go snacks.

These are full of nutrition, are easy to digest and are dairy free and grain free. They are a good source of zinc, iron, calcium, soluble fiber, beta carotene and good fats.

For optimal digestibility, the seeds should be soaked overnight before using them. This starts the sprouting process and deactivates some of the enzyme inhibitors and hard to digest components found in seeds. Simply place your seeds in a bowl, cover them with warm filtered water, and let them sit out on the counter overnight. In the morning, drain and rinse them before using.

Baby Pancakes

Ingredients

  • 1 plantain
  • 1/3 c sunflower seeds (soaked overnight)
  • 1/3 c pumpkin seeds (soaked overnight)
  • 1/4 c chia seeds
  • 4 eggs
  • 1/4 c pureed pumpkin
  • 2/3 c coconut milk
  • 1/2 tsp baking soda
  • blueberries (optional)
  • coconut oil for frying

Instructions

  1. Place everything except the oil and blueberries in a blender and blend on high until smooth.
  2. Make sure the pan is well heated before adding the batter.
  3. Fry small pancakes over medium heat in a generous amount of coconut oil.
  4. These pancakes might take a bit longer to cook than those made with flour. Make sure the edges are a little browned before flipping.
http://jesssherman.com/baby-pancakes/

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2 Comments

  • Linda Fair

    Reply Reply November 9, 2017

    Hi Jess
    Can I use a banana instead of plantain?
    And do you mean coconut milk from a can or the kind sold in tetra paks?
    Thanks

  • Jess Sherman

    Reply Reply November 10, 2017

    Hey Linda – yes I think banana would work. I’d go with one that’s more on the green-ish side. And you can use either type of coconut milk for these. Or a mixture.

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