Super Green Monster Mini Pancakes
Vegetarian · 8m+ · en
A magical winter meal! These fun, vibrant green pancakes blend seasonal baby spinach and nutritious chickpea flour to create a soft, easy-to-grasp lunch that is perfect for baby-led weaning (BLW) and toddlers.
- Serve with a side of plain yogurt for dipping.
- Batch cook and freeze the cooled pancakes between layers of parchment paper in an airtight container for up to 2 months.
- Warm up frozen pancakes in a toaster or a dry skillet over low heat.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 3
- Age
- 8m+
Ingredients
Steps
Place the baby spinach, chickpea flour, egg, oat milk, and mild sweet paprika into a blender.
Blend on high until the batter is completely smooth and turns a vibrant, uniform green color. Let the batter rest for 2 minutes so the flour can hydrate.
Heat a non-stick frying pan over medium-low heat and lightly brush it with the olive oil. Pour small amounts of batter to form mini pancakes, roughly 6 cm (2.5 inches) wide.
Cook for 2 to 3 minutes until tiny bubbles appear on the surface and the edges look set. Gently flip the pancakes and cook for another 1 to 2 minutes until fully cooked through.
Allow the pancakes to cool completely. Serve them whole for toddlers, or cut them into wide strips for younger babies to practice grasping.
Frequently asked questions
Can I make this recipe without eggs?
Yes! You can substitute the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water. Let the flax mixture sit for 5 minutes before adding it to the blender.
Are these safe for younger babies?
Yes, as long as the pancakes are completely soft. For baby-led weaning, cut them into thick strips (about the size of two adult fingers) to make them easy for small hands to hold.
What other winter greens can I use?
Swiss chard (acelgas) is another fantastic winter green that blends beautifully into this batter. Just be sure to remove the tough stems first.
What you'll need
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