Toddler Pumpkin Pancakes
These toddler pumpkin pancakes are tasty and healthy, and have no added sugar.
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Servings: 14 mini pancakes
Ingredients
- 1/4 cup mashed extra-ripe banana
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 tablespoon refined coconut oil plus more for cooking
- 4-6 tablespoons milk plus more if needed
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin spice or cinnamon
- 1/4 teaspoon salt optional, see notes
Instructions
- In a small bowl, mix together the flour, baking powder and pumpkin spice and salt (if using). Set it aside.
- Lightly whisk an egg in a large bowl. Then, add the mashed banana, pumpkin puree, and coconut oil and mix them together.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Then, add the milk a tablespoon or two at a time, until you reach a good consistency. The batter should be slightly thick but still easy to pour.
- Heat a little bit of oil in a pan over medium-low heat. Form pancakes by pouring the batter into the pan. I use an 1/8th cup to portion the batter, but you can make them any size you’d like.
- Cook for about 2-3 minutes, or until the edges begin the change color and a few bubbles form on the batter. Then, flip the pancakes and cook for another 2 minutes, or until cooked all the way through. Enjoy!
Notes
- While salt is important to the taste of the pancakes, giving babies added salt is not recommended. If you're serving these pancakes to a child under 1, add salt at your own discretion.
- These pancakes can be frozen if they will not be eaten within a few days. The best way to freeze them is to lay them flat (in a single layer) in an airtight container or freezer bag. To freeze multiple layers, place a piece of parchment paper in between layers to keep them from freezing together.
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