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Baby Pumpkin Pancakes
www.theconsciousplantkitchen.comAn easy baby pumpkin pancake recipe 100% allergy-friendly made egg-free, dairy-free, and delicious soft food as a baby-led weaning pumpkin first recipe.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/baby-pumpkin-pancakes/ or scan the QR code here ➡️
Servings: 12 pancakes
Calories: 29kcal
Ingredients
- ¼ cup Pumpkin Puree homemade or pure puree from baby food pouches/cans
- ½ cup Plant-Based Milk can be breastmilk or almond/coconut milk for dairy-free
- 2 teaspoons Melted Coconut Oil or canola oil
- 1 teaspoon Vanilla Extract
- ½ cup All-Purpose Flour or white whole-wheat flour or spelt
Optional - for fluffier pancakes
- 1 teaspoon Baking Powder
Instructions
- In a mixing bowl, whisk pumpkin puree, milk of choice, oil, and vanilla.
- Stir in flour and baking powder if used - highly recommended for fluffy pancakes!
- Slightly grease a pancake griddle with melted coconut oil.
- Warm pancake griddle to medium heat and spoon one or two tablespoons of batter per pancake.
- Cook 1-2 minutes on one side or until sides are dry, then flip and cook on the other side for 1 minute until pancakes are fluffy and golden.
Storage
- Store the pancakes in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before eating.
Nutrition
Serving: 1pancake | Calories: 29kcal | Carbohydrates: 4.6g | Protein: 0.6g | Fat: 0.9g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 49.3mg | Potassium: 16.6mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 794.4IU | Vitamin C: 0.2mg | Calcium: 34.2mg | Iron: 0.3mg | Magnesium: 2.4mg | Phosphorus: 14.7mg | Zinc: 0.1mg