Are you looking for a healthy and delicious breakfast or snack option for your little one? Look no further! This recipe for fluffy baby pancakes is easy to make, packed with nutrients, and guaranteed to be a hit with your tiny tastebuds. Homemade baby food is a fantastic way to ensure your baby is getting the best possible nutrition, and these pancakes are a perfect example of a nutritious and fun meal. This recipe is perfect for quick dinner ideas, if you're short on time, and makes for a wonderful healthy meal.
Ingredients:
- 1 cup whole wheat flour (or a blend of whole wheat and oat flour for extra fiber)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 tablespoon melted unsalted butter (or coconut oil for a dairy-free option)
- 1 large egg (or flax egg for a vegan alternative - 1 tbsp flaxseed meal mixed with 3 tbsp water)
- 1 cup milk (breast milk, formula, or whole milk)
- Optional: 1 tablespoon pureed fruit (banana, applesauce, or berries) for added sweetness and nutrients
Instructions:
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Combine dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Ensure there are no lumps.
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Mix wet ingredients: In a separate bowl, whisk together the melted butter, egg (or flax egg), and milk. If using, add your chosen pureed fruit here.
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Combine wet and dry: Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Overmixing can lead to tough pancakes, so aim for a few gentle strokes until the batter is smooth.
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Cook the pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
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Flip and serve: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
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Serve immediately: Serve your delicious baby pancakes warm. They are wonderful on their own or with a small dollop of unsweetened applesauce or yogurt.
Tips for Success:
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Adjust the consistency: If the batter seems too thick, add a tablespoon or two of milk at a time until you reach your desired consistency. If it's too thin, add a little more flour.
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Don't overmix: Overmixing the batter will result in tough pancakes. Mix until just combined.
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Adjust cooking time: Cooking time may vary depending on the thickness of your pancakes and the heat of your stove.
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Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in the microwave or toaster.
Variations:
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Sweet Potato Pancakes: Add 1/2 cup cooked and mashed sweet potato to the batter for added sweetness and nutrients.
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Vegetable Pancakes: Puree some cooked vegetables like carrots, zucchini, or spinach and add them to the batter for a healthy twist.
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Spiced Pancakes: Add a pinch of cinnamon or nutmeg to the batter for a warm and comforting flavor.
Nutritional Information (per pancake, approximate):
- Calories: Approximately 50-70 calories
- Protein: 2-3 grams
- Carbohydrates: 10-15 grams
- Fiber: 1-2 grams
Note: Nutritional information will vary depending on the ingredients used. This recipe provides a healthy and delicious addition to your baby's diet, making it a perfect option for homemade cooking and easy recipes. Enjoy!