- 1 ½ cups rolled oats 150g
- ½ cup apple purée 150g
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ Cup milk 125ml or milk substitute
- 1 Tbsp maple syrup 15ml
Place oats into a food processor and blitz until fine. If you are using a blender you can skip this step and just pop all the ingredients into the blender.
Add remaining ingredients and blend until smooth, the mixture will be thick
Drop spoonfuls onto a medium heat greased pan
Flip the pancakes when bubbles form and burst on the surface
Allow to cool then serve!
- Because of their high fruit content, these pancakes do have a tendency to brown quite quickly. Try a lower heat, they are better cooked over a lower heat for slightly longer than quickly on a high heat.
- I use my food processor to make this batter, a blender will work, but it may need to be a blender you can vent as once you add the raising agents the pressure could build up in something like the closed system of a Nutribullet.
- These baby pancakes freeze well, pop them into an airtight container and freeze for up to 3 months.
- Milk: Any dairy-free milk alternative will work
- Maple syrup: This can be left out entirely or substituted for a little honey (if kids are over one year of age)
- Rolled oats: I typically use traditional rolled oats, but quick-cook oats will work just fine too.
- Apple purée: This can be substituted for a large banana.
- Vanilla: The vanilla can be substituted for cinnamon which will also give these baby pancakes a lovely flavour profile.
- Baking powder: This can be substituted for ¼ teaspoon of baking soda.
Serving: 1Pancake | Calories: 54kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg