Pancakes For Baby Recipes
PANCAKES FOR BABY
Made with whole wheat flour, black strap molasses & fortified baby oatmeal, these are perfect for infants learning to eat. High in iron, protein, and fruits or veg. These freeze great and reheat in the toaster for quick breakfasts or lunches.
Provided by Papagayita
Categories Breakfast
Time 25m
Yield 20 small-med pancakes, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place cooled carrots, bananas, milk, eggs, oil, and molasses in food processor and blend until carrots are finely cut up and mixture is foamy.
- In a large mixing bowl, stir together flours, salt, cinnamon and baking powder.
- Stir wet mixture into flour, mixing until just barely combined. Add milk if needed to make batter fairly thin.
- Ladle ~ 2 T amounts onto electric griddle or pan and cook approx 4 min on each side.
Nutrition Facts : Calories 265.4, Fat 13.4, SaturatedFat 8.4, Cholesterol 93, Sodium 372.1, Carbohydrate 30.6, Fiber 2.2, Sugar 5.6, Protein 7.2
PANCAKES WITH JARRED BABY FOOD - SIMPLE AND VERY TASTY
It is a trick to get my kids to eat veggies, so I started using jars of baby food in pancakes to boost the nutritional value. I prefer the orange vegetables such and carrots, sweet potatoes, and corn and sweet potatoes. The pureed consistency mixes easily into the pancakes and the flavor I have found can be quite tasty. It isn't just for the kids, either. This is so flexible I have used jars of fruit too, but since the veggies are the hardest thing for me to get my kids to eat, I usually use those. You can add wheat germ for an added nutritional boost. I like to use the Log Cabin Lite syrup - there is no high fructose corn syrup and the reduced sugar does not seems to reduce the taste at all. These can be frozen or refrigerated after being made for easy make ahead breakfasts. You could also use pancake mix as your dry ingredient base, I suppose. Have fun!
Provided by Mama Wendy
Categories Breakfast
Time 25m
Yield 9-10 pancakes, 3 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients and mix together well with fork or whisk. Add beaten egg, oil, vanilla if using, baby food, and mix. Add enough milk to give the batter the consistency you like; about a half cup should be right. The thicker the batter, the thicker your pancakes, the thinner, obviously, the thinner the pancakes will be. Heat a griddle or skillet to medium heat. When tiny droplets of water sizzle and evaporate the griddle is hot enough. You can either lightly oil the griddle or use non stick cooking spray. Drop a little less than 1/4 cup of batter on the griddle at a time. Note: using baby food makes the batter a little more dense than regular pancakes, so they will need a little longer to cook to avoid being soggy in the middle, so either reduce the heat and cook them longer or make smaller pancakes. Enjoy!
Nutrition Facts : Calories 288.3, Fat 8.6, SaturatedFat 2.2, Cholesterol 76.2, Sodium 423.9, Carbohydrate 45.9, Fiber 6.3, Sugar 7, Protein 10.3
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