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Wheat-free Pumpkin Pancakes
An easy pumpkin pancake recipe, wheat-free blender pancakes perfect for baby led weaning and kids
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Course:
Breakfast Recipes
Keyword:
baby led weaning, pumpkin for baby, pumpkin pancakes
Servings:
10
mini pancakes
Calories:
141
kcal
Author:
My Kids Lick The Bowl
RATE THIS RECIPE
4.30
from
17
votes
Ingredients
150
grams
cubed cooked pumpkin or butternut squash
1 cup
140
grams
cottage cheese
1 cup
70
grams
rolled oats
1 cup
2
tablespoon
maple syrup
½
teaspoon
cinnamon
¼
teaspoon
ground ginger
¼
teaspoon
nutmeg
1
teaspoon
vanilla extract
½
teaspoon
baking soda
1
teaspoon
vinegar
Instructions
Put all ingredients dry ingredients; oats, baking soda, spices into a food processor and whizz until the oats are fine.
Add the wet ingredients, pumpkin, maple syrup, cottage cheese, vinegar, vanilla extract, whizz until smooth.
Heat a heavy based pan on a medium to low heat
Lightly grease
Drop spoonfuls of the mixture into the pan
Wait for bubbles to appear on the surface and then flip
Cook until golden on both sides
Notes
I serve these with greek yoghurt and a fruit
Nutrition
Serving:
2
pancakes
|
Calories:
141
kcal
|
Carbohydrates:
22
g
|
Protein:
7
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
43
mg
|
Sodium:
121
mg
|
Fiber:
3
g
|
Sugar:
11
g
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