Time to Table:
< 15 minutes
Contains:
eggs, wheat
Servings:
10
Food for Babies
Cooks like this recipeAre you wondering how to transition your baby from purees to table foods? Try this delicious and versatile pancake recipe that comes together in a snap! These pancakes are a great way to use extra jars of baby food and infant cereal. Best of all, they can be made with various baby purees for endless flavor options. Your little one will love getting their hands on these soft, chewable pancakes!
How to Make It
Ingredients
- one 4-ounce jar of baby food fruit puree, such as apple or strawberry-banana
- 2 large eggs
- ¼ cup baby cereal of choice, such as rice, oatmeal, multi-grain or whole wheat
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking soda
Preparation
1
In a medium-sized bowl, whisk together fruit puree and eggs.
2
Add remaining ingredients and mix until just combined. Batter will be slightly thick and lumpy.
3
Heat a griddle or non-stick skillet over medium heat. Grease if needed.
4
Scoop about 2 tablespoons of pancake batter onto the skillet.
5
Cook for 3 minutes, until the bottom is lightly browned.
6
Flip over and cook for an additional 2 minutes until cooked through.
7
Yields approximately 10 silver-dollar (2-inch size) pancakes. Serve with pureed baby food as a topping or dipping sauce.
Storage Guidelines:
8
Separate a small amount for your baby to eat and save the rest in the fridge or freezer. For food safety, do not save any leftovers from portions you serve your baby.
9
Refrigerator: Store in fridge for up to 3 days.
10
Freezer: Freeze flat on a cookie sheet and then place in a plastic bag or freezer-safe container. Can be stored for up to 3 months.
Recipe Tips
If you don’t have a fruit puree on hand, you can use fresh bananas instead. Simply mash one or two bananas with a fork until smooth. Use 4 ounces in place of a pre-made puree.
For savory pancakes, swap out the jar of fruit puree with a vegetable puree. Serve plain or with a dipping sauce of your choosing!
Have any questions?
