Description
These soft, allergy-friendly baby pumpkin pancakes are egg-free and dairy-free, making them perfect for baby-led weaning or a light snack. They come together in minutes with just a few pantry staples.
Ingredients
- 1/4 cup pumpkin puree
- 1/2 cup plant-based milk or breastmilk
- 2 teaspoons melted coconut oil or neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder (optional, for fluffier pancakes)
Instructions
- In a bowl, whisk together the pumpkin puree, plant-based milk, melted oil, and vanilla extract until smooth.
- Add the flour and baking powder (if using), and stir to form a slightly thick batter.
- Lightly grease a non-stick pan or griddle and heat over medium heat.
- Spoon 1–2 tablespoons of batter per pancake onto the pan.
- Cook for 1–2 minutes until edges are set, then flip and cook for another minute until golden.
- Let pancakes cool slightly before serving.
Notes
- Swap pumpkin puree with banana, sweet potato, or applesauce for variety.
- Use whole wheat or spelt flour for a heartier option.
- Add a pinch of cinnamon for flavor once babies are ready.
- Store in the fridge for up to 3 days or freeze for longer storage.
- Reheat gently in a pan or microwave until just warm.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Universal
Nutrition
- Serving Size: 1 pancake
- Calories: 35
- Sugar: 0.5g
- Sodium: 10mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
